Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation

Conversion of Baijiu distillers’ grains to functional peptides: Process optimization and antioxidant activity evaluation

Distiller’s grains resourcing is a crucial problem for the sustainable development of the Chinese Baijiu industry. In order to improve the protein utilization of distiller’s grains. In this study, distiller’s grains pretreated by wet crushing combined with amylase/cellulase were further hydrolyzed w...

Full description

Bibliographic Details
Main Authors:	Xiaogang Liu, Rui Chang, Zhilei Zhou, Qingxi Ren, Caihong Shen, Yu Lan, Xiaonian Cao, Jian Mao
Format:	Article
Language:	English
Published:	Elsevier 2023-09-01
Series:	Journal of Functional Foods
Subjects:	Baijiu Distiller’s grains Functional peptides Antioxidant Molecular docking
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464623003225

Similar Items

Identification and characterization of a novel tetrapeptide from enzymatic hydrolysates of Baijiu byproduct
by: Qiang Wu, et al.
Published: (2022-11-01)

Optimization of Second Distillation Process of Nongxiang Cude Baijiu by Response Surface Methodology
by: Xuepeng CHEN, et al.
Published: (2022-04-01)

Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry
by: LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo
Published: (2023-03-01)

Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process
by: Xu Zhang, et al.
Published: (2022-10-01)

Phosphorylated Modification and Functional Properties of Prolamin from Baijiu Distiller's Grains
by: Jiao LI, et al.
Published: (2023-05-01)

Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu
by: Sanhong Fan, et al.
Published: (2022-11-01)

Effects of Eurotium critatum on Fermentation Performance, Microbial Flora and Baijiu Flavor of Daqu
by: Fengying YANG, et al.
Published: (2023-08-01)

Aroma Compound Changes in the <i>Jiangxiangxing</i> Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection
by: Yuchen Gao, et al.
Published: (2024-01-01)

Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking
by: Qiao Kang, et al.
Published: (2023-01-01)

Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor <i>Baijiu</i> Fermentation
by: Xiaoning Huang, et al.
Published: (2020-08-01)

Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu
by: Jie Xu, et al.
Published: (2024-03-01)

Simulation and Control of the Formation of Ethyl Carbamate during the Fermentation and Distillation Processes of Chinese Baijiu
by: Yuhang Di, et al.
Published: (2023-02-01)

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects
by: Hong Ye, et al.
Published: (2021-03-01)

A Thermodynamic and Kinetic Study on Electrochemical Esterification in Aroma-Enhanced Distilled Liquor (Baijiu)
by: Haiyue Xu, et al.
Published: (2023-02-01)

Fermented Grains from Different Layers of Cellar in the First and Second Rounds of Fermentation of Maotai-Flavor Baijiu: Analysis of microbial community structure and Acid Composition as Well as Correlation between Them
by: WAN Qiyu, CHENG Yuxin, HUANG Yongguang, SHE Rongshu, DENG Changwei, ZUO Qiancheng
Published: (2024-02-01)

Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model
by: Jie Huangfu, et al.
Published: (2023-01-01)

Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
by: Danhua Xiang, et al.
Published: (2023-07-01)

Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu
by: Wei Cheng, et al.
Published: (2024-01-01)

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu
by: Yashuai Wu, et al.
Published: (2022-09-01)

Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor <i>baijiu</i>
by: Yuhan Lu, et al.
Published: (2022-12-01)

Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters
by: Yashuai Wu, et al.
Published: (2023-08-01)

Bacterial Community Succession and Self-assembly Mechanism during the Fermentation Process of Traditional Light-flavor Baijiu
by: QIAO Meiling, REN Yuting, ZHANG Guilian, YANG Yuzhen, LIU Mengyu, SUN Ziyu, CHEN Zhongjun, Mandlaa
Published: (2023-11-01)

Airborne microbes in five important regions of Chinese traditional distilled liquor (Baijiu) brewing: regional and seasonal variations
by: Yan Xu, et al.
Published: (2024-01-01)

Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China
by: Jiali Wang, et al.
Published: (2022-06-01)

Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu
by: Wei Cheng, et al.
Published: (2023-10-01)

Molecular Dynamics Scoring of Protein–Peptide Models Derived from Coarse-Grained Docking
by: Mateusz Zalewski, et al.
Published: (2021-05-01)

Recent Progress in Distiller’s Grains: Chemical Compositions and Biological Activities
by: Ran He, et al.
Published: (2023-11-01)

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
by: Yanfang Wu, et al.
Published: (2023-12-01)

Moutai Distiller's grains Polyphenol extracts and rutin alleviate DSS-induced colitis in mice: Modulation of gut microbiota and intestinal barrier function （R2）
by: Jin-hu Chen, et al.
Published: (2023-11-01)

Detection and Source Analysis of Terpenoids in Nongxiangxing Baijiu during the Brewing Process
by: FENG Minxue, GAN Linyao, ZHAO Qing, CHEN Yefu, XIAO Dongguang, GUO Xuewu
Published: (2023-03-01)

Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production
by: Siong H. Tan, et al.
Published: (2023-03-01)

Formulation of Broiler Chicken Feeds Using Distillers Dried Grains with Solubles
by: Samuel J. Rochell
Published: (2018-08-01)

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome
by: Cong Chen, et al.
Published: (2022-11-01)

Preparation and application of distiller’s grains-based carbon materials
by: Tianchao YU, et al.
Published: (2023-06-01)

Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging
by: Hao Huang, et al.
Published: (2024-06-01)

Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu
by: Jia Zhao, et al.
Published: (2024-01-01)

Research Status and Visualization Analysis of Microorganism in Baijiu Brewing Based on Bibliometrics
by: Qiaozhen ZHAO, et al.
Published: (2023-08-01)

Two novel Planococcus species isolated from baijiu pit mud with potential application in brewing
by: Shuyue Hao, et al.
Published: (2023-05-01)

Study on Ultrasonic-Assisted Enzymatic Hydrolysis of Distiller’s Grains Cellulose
by: Qiaomei KE, et al.
Published: (2022-04-01)

Sweetness science of Baijiu: Unraveling flavor compounds, perception and analytical techniques
by: Panpan Chen, et al.
Published: (2023-12-01)