Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with alpha-amylase

文献类型： 外文期刊

第一作者： Liu, Lei

作者： Liu, Lei;Zhang, Ruifen;Deng, Yuanyuan;Zhang, Yan;Xiao, Juan;Huang, Fei;Wen, Wei;Zhang, Mingwei

作者机构：

关键词： Rice bran;Lactic acid bacteria fermentation;Complex enzyme hydrolysis;Soluble conjugate phenolics;Phenolic acids;Flavonoids;Antioxidant activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： In this study, rice bran was successively steamed with alpha-amylase, fermented with lactic acid bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and antioxidant activities of the corresponding aqueous solutions from three stages were investigated. Compared to the first stage, fermentation and complex enzyme hydrolysis significantly increased the total phenolics, total flavonoids, total FRAP and ORAC values by 59.2%, 56.6%, 73.6% and 45.4%, respectively. Twelve individual phenolics present in free or soluble conjugate forms were also analyzed during the processing. Ferulic acid was released in the highest amount among different phenolics followed by protocatechuic acid. Moreover, a major proportion of phenolics existed as soluble conjugates. The results showed that fermentation and complex enzyme hydrolysis enhanced total phenolics and antioxidant activities of aqueous solution from rice bran pretreated by steaming with a-amylase. This research could provide basis for the processing of rice bran beverage rich in phenolics. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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