کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5762465 | 1624888 | 2017 | 27 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion
ترجمه فارسی عنوان
رابطه بین قندهای کاهش دهنده و حفظ فنلی برنج قهوه ای پس از اکستروژن آنزیمی
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کلمات کلیدی
اکستروژن آنزیمی، برنج قهوه ای، کاهش قندها، ترکیبات فنل،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
چکیده انگلیسی
To investigate the relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion, reducing sugars, total phenolic content, total antioxidant activity, and individual phenolic acids of brown rice extruded with different α-amylase concentrations (0.1%, 0.5%, 1%, w/w) were evaluated. Reducing sugars were produced during enzymatic extrusion and significantly increased with the increasing enzyme concentration. Compared with traditional extrusion, the enzymatic extrusion with 1% amylase significantly increased the phenolic retention, DPPH value, FRAP value, and ABTS value by 22.4%, 19.5%, 14.7%, and 41.5%, respectively. The retention of most free phenolic acids was also increased with the increasing enzyme concentration. Besides, the correlation analysis indicated that the content of reducing sugars was positively correlated with total phenolic content (r = 0.915), DPPH value (r = 0.882), FRAP value (r = 0.861), ABTS value (r = 0.867) and free individual phenolic acids (r = 0.595-0.943) of treated brown rice. These results suggested that reducing sugars might protect phenolic compounds during enzymatic extrusion.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 74, March 2017, Pages 244-249
Journal: Journal of Cereal Science - Volume 74, March 2017, Pages 244-249
نویسندگان
Zicong Zeng, Yuting Li, Rong Yang, Chengmei Liu, Xiuting Hu, Shunjing Luo, Ersheng Gong, Jiangping Ye,