Enzymatic preparation and antioxidation of freuloylated oligosaccharides from rice bran
Journal Title: 广东农业科学 - Year 2018, Vol 45, Issue 6
Abstract
"In this study，feruloylated oligosaccharides（FOs）was prepared from rice bran by enzymatic hydrolysis. Factors of enzyme concentration，enzymolysis temperature，enzymolysis pH，and reaction time on the hydrolysis results were investigated with FOs production as index. The results showed that the optimal enzymolysis conditions were as follows，the ratio of liquid to solid 1∶25（g/mL），enzyme concentration 1 800 U/mL， temperature 45℃，pH 4.0 and reaction time 24 h. The average contents of FOs reached 0.93 mmol/L. On this basis， the results of DPPH，hydroxyl radical and superoxide anion clearance showed that FOs had strong antioxidant activity. The effect of FOs on scavenging and reducing power of superoxide anion was linearly correlated with the dose."
Authors and Affiliations
Xiang-fei LI, Fei PEI
Keywords
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- EP ID EP600969
- DOI 10.16768/j.issn.1004-874X.2018.06.015
- Views 60
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