Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 636-643Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.126
Keywords
Rice bran; Lactic acid bacteria fermentation; Complex enzyme hydrolysis; Soluble conjugate phenolics; Phenolic acids; Flavonoids; Antioxidant activity
Funding
- National Key Research Project of China [2016YFD0400702]
- National Nature Science Foundation of China [31501478]
- Group Program of Natural Science Foundation of Guangdong Province [2016A030312001]
- Special Fund for Agro-scientific Research in the Public Interest [201303071, 201403063]
- Guangdong Provincial Science and Technology Project [2016B070701012, 2016B020203004]
- Pearl River S&T Nova Program of Guangzhou [201506010028]
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In this study, rice bran was successively steamed with alpha-amylase, fermented with lactic acid bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and antioxidant activities of the corresponding aqueous solutions from three stages were investigated. Compared to the first stage, fermentation and complex enzyme hydrolysis significantly increased the total phenolics, total flavonoids, total FRAP and ORAC values by 59.2%, 56.6%, 73.6% and 45.4%, respectively. Twelve individual phenolics present in free or soluble conjugate forms were also analyzed during the processing. Ferulic acid was released in the highest amount among different phenolics followed by protocatechuic acid. Moreover, a major proportion of phenolics existed as soluble conjugates. The results showed that fermentation and complex enzyme hydrolysis enhanced total phenolics and antioxidant activities of aqueous solution from rice bran pretreated by steaming with a-amylase. This research could provide basis for the processing of rice bran beverage rich in phenolics. (C) 2016 Elsevier Ltd. All rights reserved.
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