Properties of extracts from defatted rice bran by its subcritical water treatment.
Defatted rice bran was extracted with water and subcritical water at 50-250 degrees C for 5 min. The highest extract yield was achieved at 200 degrees C, at which the maximum amounts of protein and carbohydrate were also obtained. The total phenolic and furfural contents, radical scavenging activity, and antioxidative activity for the autoxidation of linoleic acid increased with increasing treatment temperature. The bran extracts exhibited emulsifying activity except for the extract prepared at 250 degrees C, which was concomitant with the disappearance of its high-molecular-mass substances. The extract prepared at 200 degrees C also had the highest emulsion-stabilizing activity.
Wiboonsirikul
Jintana
J
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan.
Kimura
Yukitaka
Y
Kadota
Megumi
M
Morita
Hisahiro
H
Tsuno
Takuo
T
Adachi
Shuji
S
D000327:Adsorption; D002241:Carbohydrates / Q000032:analysis; D045703:Emulsifying Agents; D005511:Food Handling / Q000379:methods*; D012275:Oryza / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry
D002241:Carbohydrates; D045703:Emulsifying Agents; D010636:Phenols; D010936:Plant Extracts; D010940:Plant Proteins; D014867:Water