Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)

Ye Tian,Ying Zhou,Marie Kriisa, Maret Anderson,Oskar Laaksonen,Mary-Liis Kütt,Maike Föste,Małgorzata Korzeniowska,Baoru Yang

Food Chemistry（2023）

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摘要

•CPC protein-rich fractions were obtained after treatments with enzymes and bacteria.•Treatments varied in the impacts on phenolic profile and soluble protein content.•Fermentation using certain lactic acid bacteria enhanced the release of phenolics.•Co-treatment using protease and L. plantarum was effective in degrading phenolics.•Samples co-treated by protease and L. plantarum had high soluble protein content.

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关键词

L. brevis,L. plantarum,L. sanfranciscensis,L. paralimentarius,P. pentosaceus,B. subtilis,Pro.,Vis.,SiM,SiA,SiHex,SiGlu,SiA der,diSiHexHex,diSiHex,SiN,SiN der,KaSopGlu,KaSiSopGlu,KaSiHexHexHex,KaHexPenHex,KaHexHex,KaSiHexHex,KaHex,PrN,GlNFN,GlNN,GlAN,4-OH-GlBN,GlBNN,Ara,Fuc,Xyl,Fru,Gal,Glu,Suc,GaA,Man,Ino,PhA,LaA,SuA,MaA,CiA,Ala,Gly,Val,Leu,Pro,Iso,Ser,Thr,GlA,AsA,Met,Phe,Tyr

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