UNIVERSI
TÄ
TS-
BIBLIOTHEK
P
ADERBORN
Anmelden
Menü
Menü
Start
Hilfe
Blog
Weitere Dienste
Neuerwerbungslisten
Fachsystematik Bücher
Erwerbungsvorschlag
Bestellung aus dem Magazin
Fernleihe
Einstellungen
Sprache
Deutsch
Deutsch
Englisch
Farbschema
Hell
Dunkel
Automatisch
Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist
gegebenenfalls
nur via VPN oder Shibboleth (DFN-AAI) möglich.
mehr Informationen...
Universitätsbibliothek
Katalog
Suche
Details
Zur Ergebnisliste
Ergebnis 10 von 357
Datensatz exportieren als...
BibTeX
Degradation of lignocellulosic matrix of oilseed cakes by solid‐state fermentation: fungi screening for enzymes production and antioxidants release
Journal of the science of food and agriculture, 2022-03, Vol.102 (4), p.1550-1560
Sousa, Daniel
Salgado, José M
Cambra‐López, Maria
Dias, Alberto CP
Belo, Isabel
2022
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Sousa, Daniel
Salgado, José M
Cambra‐López, Maria
Dias, Alberto CP
Belo, Isabel
Titel
Degradation of lignocellulosic matrix of oilseed cakes by solid‐state fermentation: fungi screening for enzymes production and antioxidants release
Ist Teil von
Journal of the science of food and agriculture, 2022-03, Vol.102 (4), p.1550-1560
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2022
Quelle
Wiley-Blackwell Journals
Beschreibungen/Notizen
BACKGROUND Vegetable oils are yearly produced in large amounts generating solid by‐products, the oilseed cake (OC). OCs are lignocellulosic materials that have been used for animal feed with some limitations due to high fibre content from the plant cell walls. Biotechnological processes can help to overcome these limitations and contribute to up‐grading such by‐products, enhancing their nutritional value as feed ingredients. RESULTS All fungal species were able to decrease neutral detergent fibre and acid detergent fibre in all by‐products. Additionally, relevant enzymes were produced by the three fungi studied resulting in an improved antioxidant capacity of all fermented OCs. Aspergillus niger led to the highest activity of cellulase (109 U g−1), xylanase (692 U g−1) and protease (157 U g−1) per dry OC matter and to the recovery of an extract rich in antioxidants, with the highest scavenging potential of free radicals and superoxide anion, iron chelation ability and reducing power. Rhyzopus oryzae produced the highest activity of β‐glucosidase (503 U g−1) and led to the highest liberation of total phenolic content (TPC). Principal components analysis showed that extracts with high antioxidant potential were obtained in solid‐state fermentation (SSF) with high enzymatic activity. A positive correlation was established between the action of β‐glucosidase and TPC. CONCLUSION Within the same bioprocess it was possible to improve the nutritional value of OCs and to obtain relevant bioactive compounds such as lignocellulosic enzymes and phenolic compounds with antioxidant potential, resulting in a significant improvement of already valuable by‐products with commercial interest for animal feed. © 2021 Society of Chemical Industry.
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.11490
Titel-ID: cdi_proquest_miscellaneous_2562233601
Format
–
Schlagworte
Animal feed
,
Animals
,
Antioxidants
,
Aspergillus niger
,
Bioactive compounds
,
Biodegradation
,
Cell walls
,
Cellulase
,
Chelation
,
Enzymatic activity
,
Enzymes
,
Feeds
,
Fermentation
,
filamentous fungi
,
Free radicals
,
Fungi
,
Glucosidase
,
Lignin
,
lignocellulolytic enzymes
,
Lignocellulose
,
Nutritive value
,
Oilseeds
,
Phenolic compounds
,
Phenols
,
Principal components analysis
,
rapeseed cake
,
Scavenging
,
soybean cake
,
sunflower cake
,
Superoxide anions
,
Vegetable oils
,
Xylanase
Weiterführende Literatur
Empfehlungen zum selben Thema automatisch vorgeschlagen von
bX