Extraction of Rice Bran Extract and Some Factors Affecting Its Inhibition of Polyphenol Oxidase Activity and Browning in Potato

被引：14
|
作者：
Boonsiripiphat, Kunnikar [1 ]
Theerakulkait, Chockchai [1 ]
机构：
[1] Kasetsart Univ, Dept Food Sci & Technol, Fac Agroind, Bangkok 10900, Thailand
来源：
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY | 2009年 / 39卷 / 02期
关键词：
Browning; Extraction; Inhibition; Polyphenol oxidase; Potato; Rice bran extract; JUICE; ACID;
D O I：
10.1080/10826060902800817
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
The extraction conditions of rice bran extract (RBE), including extraction ratio, extraction time, and extraction temperature, were studied in relation to enzymatic browning inhibition in potato. The inhibitory effect of RBE on potato polyphenol oxidase (PPO) activity and its total phenolic compound content were highest at an extraction ratio of 1:3 (rice bran:water, w/v), extraction time of 30min, and extraction temperature of 40C. RBE showed the most inhibitory effect on PPO activity at pH 6.5. However, the inhibitory effect of RBE on potato PPO activity and its total phenolic compound content were decreased at the higher temperature and longer time.
引用
收藏
页码：147 / 158
页数：12
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