Effect of Infrared Radiation on Composition, Extraction Yield and Antioxidant Properties of Polysaccharides from Rice Bran

被引：0

作者：

Yan W. ^{[1
]}

Deng L. ^{[1
]}

Wang Y. ^{[1
]}

Liu Q. ^{[1
]}

Liu B. ^{[1
]}

Tao T. ^{[2
]}

Liu J. ^{[3
]}

Ding C. ^{[1
]}

机构：

[1] Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing

[2] Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing

[3] School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 15期

关键词：

Antioxidant activity; Gas chromatography; Infrared radiation; Monosaccharide composition; Rice bran;

D O I：

10.7506/spkx1002-6630-20190805-057

中图分类号：

学科分类号：

摘要：

In order to realize high-value utilization of rice processing by-products, a method based on infrared radiation was developed to improve the antioxidant properties of rice bran polysaccharides.Under the condition of infrared radiation intensity of 2 780 W/m2, fresh rice bran was heated until the surface temperature reached 70, 75, 80, 85 and 90℃, separately.The effects of infrared radiation treatment on the extraction yield and composition of polysaccharides were analyzed by the sulfuric acid-phenol method and gas chromatography (GC), respectively.The in vitro antioxidant activity of the samples obtained was further studied and the effect of this treatment on the nutritional properties of rice bran polysaccharides was discussed.The results showed that when the surface temperature of rice bran was 75℃, the yield of polysaccharides reached its highest value, which was 18.33% higher than that of untreated control.In addition, the relative contents of rhamnose and mannose in the treated group were significantly increased, reaching their highest values at 80 and 85℃,respectively.The in vitro antioxidant results showed that the highest 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radicalscavenging activity of (25.21 ± 0.88)% was obtained at 85℃.The optimal temperatures for obtaining the highest hydroxyl(•OH) and superoxide anion (O2-•) radical scavenging activity of (61.24 ± 1.08)% and (35.93 ± 0.24)% were 80 and 75℃,respectively.In conclusion, infrared radiation treatment can help improve the extraction yield of rice bran polysaccharides and simultaneous maintain good antioxidant properties. © 2020, China Food Publishing Company. All right reserved.

引用

页码：158 / 163

页数：5

共 22 条

[21] MENG Lei, SUN Sasa, LI Rong, Et al., Antioxidant activity of polysaccharides produced by Hirsutella sp.and relation with their chemical characteristics, Carbohydrate Polymers, 117, pp. 452-457, (2015)
[22] LO C T, CHANG C A, CHUI K H, Et al., Correlation evaluation of antioxidant properties on the monosaccharide components and glycosyl linkages of polysaccharide with different measuring methods, Carbohydrate Polymers, 86, 1, pp. 320-327, (2011)

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