Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 1732-1740 |
| Number of pages | 9 |
| Journal | LWT - Food Science and Technology |
| Volume | 40 |
| Issue number | 10 |
| DOIs | |
| Publication status | Published - Dec 2007 |
| Externally published | Yes |
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Keywords
- Black rice bran
- Emulsifying activity
- Emulsion-stabilizing activity
- Radical scavenging activity
- Subcritical water
ASJC Scopus subject areas
- Food Science
- Engineering (miscellaneous)
Cite this
Production of functional substances from black rice bran by its treatment in subcritical water. / Wiboonsirikul, Jintana; Hata, Shigeru; Tsuno, Takuo; Kimura, Yukitaka; Adachi, Shuji.
In: LWT - Food Science and Technology, Vol. 40, No. 10, 12.2007, p. 1732-1740.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Production of functional substances from black rice bran by its treatment in subcritical water
AU - Wiboonsirikul, Jintana
AU - Hata, Shigeru
AU - Tsuno, Takuo
AU - Kimura, Yukitaka
AU - Adachi, Shuji
PY - 2007/12
Y1 - 2007/12
N2 - 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.
AB - 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.
KW - Black rice bran
KW - Emulsifying activity
KW - Emulsion-stabilizing activity
KW - Radical scavenging activity
KW - Subcritical water
UR - http://www.scopus.com/inward/record.url?scp=34447322267&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=34447322267&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2007.01.003
DO - 10.1016/j.lwt.2007.01.003
M3 - Article
AN - SCOPUS:34447322267
VL - 40
SP - 1732
EP - 1740
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
IS - 10
ER -