Effects of enzymolysis on the functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from Rice Bran and correlation analysis

被引：5
|
作者：
Wang, Yuxin [1 ]
Yu, Guoping [2 ]
Sun, Anmin [2 ]
Cai, Xinghang [2 ]
Yue, Chonghui [2 ]
机构：
[1] Northeast Agr Univ, Coll Sci, Harbin 150030, Peoples R China
[2] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2015年 / 24卷 / 05期
基金：
中国国家自然科学基金;
关键词：
rice bran; enzymatic extract; functional ingredient; antioxidant; correlation analysis; GAMMA-ORYZANOL; TOCOPHEROL; CAPACITY;
D O I：
10.1007/s10068-015-0208-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of different hydrolytic conditions on functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from rice bran (AEERB) were evaluated and correlations were determined. After trypsin hydrolysis under weak alkalescent conditions, the soluble protein, total phenolic, alpha-tocopherol, and gamma-oryzanol contents of AEERB were increased. Excessively high temperatures (> 60A degrees C) and long hydrolysis times (> 2.0 h) were not suitable for enzymatic hydrolysis. The free radical scavenging activity, ferric reducing/antioxidant power, lipid peroxidation inhibition activity, and total antioxidant activity were used for evaluation of the antioxidant activity. AEERB displayed an antioxidant activity and correlations of concentration levels of functional ingredients with antioxidant activity were significantly (p < 0.05) positive.
引用
收藏
页码：1609 / 1616
页数：8
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