Abstract
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.
Original language | English |
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Pages (from-to) | 553-556 |
Number of pages | 4 |
Journal | Food Science and Technology Research |
Volume | 14 |
Issue number | 6 |
DOIs | |
Publication status | Published - 2008 |
Externally published | Yes |
Keywords
- antioxidative ability
- emulsifying ability
- subcritical water extraction
- wheat bran
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Chemical Engineering(all)
- Marketing
- Industrial and Manufacturing Engineering