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 |
| 巻 | 14 |
| 号 | 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（全般）
- マーケティング
- 産業および生産工学