การลดกิจกรรมการเกิดสีน้ำตาลในสารสกัดรำข้าวที่สกัดด้วยน้ำกึ่งวิกฤติต่อด้วยการย่อยด้วยเอนไซม์โปรติเอส
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Abstract
The objective of this research was to study browning reduction treatments of rice bran extract (RBE) produced by subcritical water extraction (SW) followed by protease hydrolysis (PH), using commercial enzymes (Ultraflow® Max, SAN Super 360L, GC 147) and anti-browning agent (citric acid and sodium metabisulfite). The use of commercial enzymes to digest starch and sugar to eliminate the precursors in Maillard reaction before SW+PH showed that Ultraflow® Max followed by GC 147 hydrolysis resulted in the highest reduction of reducing sugar content and the lowest loss of protein content. The immersion of rice bran in both citric acid solution (0.5% w/v) and sodium metabisulfite (0.0007% w/v) reduced browning intensity of the extracts under SW+PH. The RBE obtained after SW+PH exhibited much greater protein content, antioxidant activities, as well as browning intensity, than those from individually SW. The suitable selected condition for obtaining the lower browning intensity was soaking rice bran in citric acid before SW+PE. Under this condition, the yield, protein content, total phenolic content, ABTS activity and FRAP of RBE powder were 46.8 %w/w, 26.8%, 29.4 mg gallic acid/g RBE powder, 14.1 mg Trolox/g RBE powder, and 8.4 mg FeSO4/g RBE powder, respectively. This research is beneficial to food and beverage industries, those applying RBE in foods that do not require brown color, such as bakery products, fried fish cake, snack, and juice.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ข้อความที่ปรากฏในแต่ละเรื่องของวารสารเล่มนี้เป็นเพียงความเห็นส่วนตัวของผู้เขียน ไม่มีความเกี่ยวข้องกับคณะวิทยาศาสตร์และเทคโนโลยี หรือคณาจารย์ท่านอื่นในมหาวิทยาลัยธรรมศาสตร์ ผู้เขียนต้องยืนยันว่าความรับผิดชอบต่อทุกข้อความที่นำเสนอไว้ในบทความของตน หากมีข้อผิดพลาดหรือความไม่ถูกต้องใด ๆ
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