Preparation, Purification, Characterization and Antioxidant Activity of Rice Bran Fermentation Broth with Hypsizigus marmoreus
文献类型： 外文期刊
作者： Chi, Yanping 1 ; Kang, Lining 1 ; Liu, Xiangying 1 ; Sun, Hongrui 1 ; Meng, Yue 1 ; Zhang, Jialin 1 ; Kang, You 1 ; Dai, Yonggang 1 ;
作者机构： 1.Jilin Acad Agr Sci, Inst Agrofood Technol, Northeast Agr Res Ctr China, Changchun 130033, Peoples R China
关键词： rice bran fermentation broth; preparation; purification; characterization; antioxidant activity
期刊名称：FERMENTATION-BASEL （ 影响因子：3.7； 五年影响因子：4.5 ）
ISSN：
年卷期： 2024 年 10 卷 4 期
页码：
收录情况： SCI
摘要： The main purpose of this study was to investigate the composition, characterization and antioxidant activity of rice bran fermentation broth, and provide a new way for high-value utilization of rice bran. Firstly, we fermented rice bran with Hypsizigus marmoreus and purified fermentation broth with macroporous resins. We took feruloyl oligosaccharides (FOs) concentration as the measure index, and the results showed that the maximum concentration of FOs was 0.72 mmol/L on the 6th day of rice bran fermentation. We took D101 macroporous resin as adsorption resin for rice bran fermentation broth, and the result showed that FOs concentration reached 2.38 mmol/L with the optimal purification process at pH 4.5, temperature 29 degrees C, ethanol concentration 55%, sample flow rate 1.5 mL/min, sample concentration 1.7 mL/min and elution flow rate 2.0 mmol/L. Secondly, the characters of rice bran fermentation broth were identified by high-performance liquid chromatography (HPLC) and Fourier-transform infrared spectroscopy (FTIR). These methods showed the presence of ferulic acid (FA), arabinose, xylose and glucose in rice bran fermentation broth. Finally, the in vitro antioxidant activities of rice bran fermentation broth were tested and the result showed that fermentation broth had good antioxidant activities and significantly improved after purification.
- 相关文献
作者其他论文 更多>>
-
Utilization of hyaluronic acid to improve Mozzarella cheese: Composition, texture, microstructure, and pizza baking properties
作者：Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu;Jiao, Yufu;Gao, Lei;Kang, You;Gao, Yansong;Zhao, Yujuan;Zhao, Zijian;Yang, Ge;Li, Shengyu
关键词：Hyaluronic acid; Mozzarella cheese; Physicochemical; Microstructure; Pizza bake
-
Ultrasound-induced modifications of Auricularia auricula polysaccharides: Implications for antioxidant and glucose-lowering activities
作者：Yu, Te;Wang, Zifei;Wu, Qiong;Dai, Yonggang;Gao, Yang
关键词：Auricularia auricula polysaccharides; Ultrasonic degradation; Antioxidant activity; Hypoglycemic activity; Hypolipidemic activity; Functional food
-
Effect of fermentation on the structure and properties of soluble dietary fiber from peanut shells
作者：Wu, Qiong;Wu, Xinru;Wang, Zifei;Li, Zhentao;Wang, Jiaming;Liang, Bin;Dai, Yonggang
关键词：
Peanut shells;Lactobacillus plantarum ; Soluble dietary fiber; Structural characterization; Functional properties -
Ultrasound-Assisted Extraction of Polysaccharides from Lyophyllum decastes: Structural Analysis and Bioactivity Assessment
作者：Wu, Qiong;Liang, Bin;Wang, Jiaming;Dai, Yonggang
关键词：
Lyophyllum decastes ; polysaccharides; biological activity -
Fermentation-synergized physical modification: Enhancing physicochemical properties and bioactivities of soluble dietary fiber from peanut shells
作者：Wu, Qiong;Wu, Xinru;Wang, Zifei;Cai, Zhitong;Dai, Yonggang
关键词：Peanut Shell; Soluble dietary Fiber; Physical modification; Biological activity
-
A review of edible mushroom-mediated green synthesis of nanoparticles and their emerging biomedical potentials
作者：Wang, Zifei;Wei, Jiaxiu;Cai, Zhitong;Wu, Qiong;Dai, Yonggang
关键词：Biosynthesis; Reducing agent; Characterization techniques; Therapeutic potential
-
Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
作者：Sun, Hongrui;Meng, Yue;Zeng, Xianpeng;Chi, Yanping;Kang, Lining;Liu, Xiangying;Zhang, Jialin;Yang, Zhiqiang;Tian, Zhigang;Shi, Haihui;Fan, Jieying
关键词：tiger nut; paste; volatile components; enzyme activity
