Inhibition of Lipid Peroxidation by Enzymatic Hydrolysates from Wheat Bran
نویسندگان
چکیده
Jing Wang*, Xiaoping Yuan, Baoguo Sun and Yanping Cao College of Chemistry and Environment Engineering, Beijing Technology and Business University, 11 Fucheng Road, CN-100048 Beijing, PR China Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, 11 Fucheng Road, CN-100048 Beijing, PR China Department of Science and Technology, China Grain Reserves Corporation, 143A Xizhimenwai Street, CN-100044 Beijing, PR China
منابع مشابه
Scavenging Activity of Enzymatic Hydrolysates from Wheat Bran
Wheat bran was destarched and deproteinated by a-amylase, protease and amyloglucosidase successively, and further hydrolyzed using Bacillus subtilis xylanases. The yield of enzymatic hydrolysates from wheat bran (EHWB) was 1.84 %. The total phenolics were 0.3712 g of ferulic acid equivalents per gram of EHWB. The antioxidant potency of EHWB was evaluated using different assays, such as iron ion...
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