文章基本信息

标题：Physico-chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted Rice Bran
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作者：Cheickna Daou ; Hui Zhang
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：5
页码：339-347
出版社：MAXWELL Science Publication
摘要：The objective of the study is to study the Physico-chemical properties and antioxidant activities of total, soluble and insoluble dietary fibers from defatted rice bran. Enzymatic-gravimetric method was used to obtain Total, Soluble and Insoluble fraction of dietary fiber from defatted rice bran. The fractions were used to study their structure (SEM), physical properties (color, density, porosity and oil or fat adsorption capacity), hydration properties (water holding, water binding and swelling emulsifying capacity), and antioxidant capacity (DPPH-scavenging activity, metal chelating and reducing power capacity). The physical properties except FBC of SDF were significantly higher than IDF and TDF; however hydration properties were lower than IDF and TDF (p<0.05). Compared to SDF, IDF showed the highest CEC, while its GDRI value was lowest (p<0.05). All dietary fiber fractions at high concentration (5% or 50 mg/mL) showed a high antioxidant activity.
关键词：Antioxidant activity ; defatted rice bran ; dietary fiber ; physico-chemical properties ; ;