Production of functional substances from black rice bran by its treatment in subcritical water
- 作者：Jintana Wiboonsirikul ; Shigeru Hata ; Takuo Tsuno ; Yukitaka Kimura ; Shuji Adachi
- 关键词：Black rice bran ; Subcritical water ; Radical scavenging activity ; Emulsifying activity ; Emulsion-stabilizing activity
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：2007
- 期刊代码：121_00236438
- 类别：abs
- 出版时间：December 2007
- 卷：40
- 期：10
- 页码：1732-1740
- 文件大小：235 K
摘要
Black rice bran was treated by water and subcritical water at temperatures ranging from 20 to 260 °C for 5 min and at 200 and 260 °C for 5–120 min. The bran extracts were analyzed for their radical scavenging activity, protein and carbohydrate contents, molecular-mass distribution, antioxidation activity, emulsifying activity, and emulsion-stabilizing activity. The radical scavenging activity and the protein content of the extract were higher at higher treatment temperature. The carbohydrate content also increased with increasing temperature up to 200 °C, then steeply decreased at the temperatures higher than 200 °C. The bran extracts treated at 260 °C for 5 min exhibited a suppressive activity toward autoxidation of linoleic acid with the increasing the weight ratio of the bran extract to linoleic acid. The bran extracts prepared at 40–200 °C for 5 min showed the emulsifying- and emulsion-stabilizing activities, while the extracts prepared at 220–260 °C were low in the activities.