Properties of Extracts from Wheat Bran by Subcritical Water Treatment

Masaaki Kataoka1, Yukitaka Kimura, Shuji Adachi, Jintana Wiboonsirikul

研究成果査読

22 被引用数 (Scopus)

抄録

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° to 200°C exhibited emulsifying activity.

本文言語English
ページ(範囲)553-556
ページ数4
ジャーナルFood Science and Technology Research
14
6
DOI
出版ステータスPublished - 2008
外部発表はい

ASJC Scopus subject areas

  • バイオテクノロジー
  • 食品科学
  • 化学工学一般
  • マーケティング
  • 産業および生産工学

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