2008年11月
Properties of Extracts from Wheat Bran by Subcritical Water Treatment
Food science and technology research
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- ,
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- 巻
- 14
- 号
- 6
- 開始ページ
- 553
- 終了ページ
- 556
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.3136/fstr.14.553
- 出版者・発行元
- Japanese Society for Food Science and Technology
Wheat bran was extracted with water and subcritical water from 50°C to 260°C for 5 min. The highest extracted yield of ca. 53% on a weight basis was achieved at 200°C, at which the maximum saccharide content was also obtained. The protein, total phenolic, hydroxymethylfurfural and furfural contents were the highest at 240°C. The radical scavenging activity was also the highest at 240°C. It was demonstrated that the extract prepared at 250°C had the ability to suppress the autoxidation of linoleic acid by lengthening the induction period. The bran extracts prepared from 50°C to 200°C exhibited emulsifying activity.
- リンク情報
- ID情報
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- DOI : 10.3136/fstr.14.553
- ISSN : 1344-6606
- J-Global ID : 200902263037898395
- CiNii Articles ID : 10024489603
- CiNii Books ID : AA11320122