Complex enzyme hydrolysis releases antioxidative phenolics from rice bran
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- 作者：Lei Liu liulei309@tom.com" class="auth_mail" title="E-mail the corresponding author ; Wei Wen wenwei4715@126.com" class="auth_mail" title="E-mail the corresponding author ; Ruifen Zhang ruifenzhang@163.com" class="auth_mail" title="E-mail the corresponding author ; Zhencheng Wei zhencheng_wei@163.com" class="auth_mail" title="E-mail the corresponding author ; Yuanyuan Deng yuanyuan_deng@yeah.net" class="auth_mail" title="E-mail the corresponding author ; Juan Xiao xiaojuan209218@163.com" class="auth_mail" title="E-mail the corresponding author ; Mingwei Zhang ; mwzhh@vip.tom.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ferulic acid (Pubchem CID ; 445858) ; Coumaric acid (Pubchem CID ; 637542) ; Protocatechuic acid (Pubchem CID ; 72) ; p-hydroxybenzoic acid (Pubchem CID ; 315) ; Chlorogenic acid (Pubchem CID ; 1794427) ; Caffeic acid (Pubchem CID ; 689043) ; Gallic acid (Pubchem CID ; 370) ; Syringic acid (Pubchem CID ; 10742) ; Quercetin (Pubchem CID ; 5280343) ; (&minus ; )-epicatechin (PubChem CID ; 72276)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：1-8
- 全文大小：366 K
文摘
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Complex enzyme hydrolysis increased phenolics and flavonoids in rice bran extract.
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A major proportion of phenolics existed as soluble conjugates.
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Both free and conjugate forms of phenolics were measured.
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The release of ferulic acid was the largest among all the measured phenolics.
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Complex enzyme hydrolysis amplified the antioxidant activity of rice bran extract.
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