Abstract

Abstract: Sodium hydroxide was used to release ferulic acid from wheat bron. The optimal technology was to extract defattedand deproteined wheat bran at 85℃ for 6 h with 0.5% concentration of sodium hydroxide, to release ferulic acid 277.2 mg/100g bran, Addition of sodium sulfite to the extraction solution increased the recovery rate of ferulic acid to 308.7mg/100gbran.Atter the removal of ferulic acid wheat bran was much more easily hydrolyzed by hydrochloric acid and polysaccha-rides hydrolyzing enzymes secreted by Aspergillus niger.This fact suggested that the bran residue could be used to produceoliosaccharides.

Key words: Wheat bran , Ferulic acid , Oligosaccharides

OU Shi-Yi , ZHANG Ying, ZHANG Jing, WU Yue-Heng, XIE De-Ming. [J]. FOOD SCIENCE, 2002, 23(8): 162-165.

[1]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[2]	XIAO Zhigang, LI Ruizhi, LUO Zhigang, DUAN Yumin, ZHANG Hongwei, LIU Lu, LÜ Chunyue, YANG Qingyu. Effect of Modified Wheat Bran on the Structure and Digestibility of Bread [J]. FOOD SCIENCE, 2021, 42(6): 39-45.
[3]	LU Zhenjie, LI Juan, CHEN Zhengxing, LI Cheng, LI Yanan. Carboxymethylation and Physicochemical Characterization of Wheat Bran Arabinoxylan [J]. FOOD SCIENCE, 2021, 42(6): 61-67.
[4]	LIU Yue, GAO Yunyun, LI Shan, LI Wangqiang, LI Baokun, LU Shiling, JIANG Caihong, WANG Qingling, DONG Juan, LI Yuhui. Preparation and in vitro Evaluation of Goat Milk-FOS/GOS Pichia kudriavzevii DS8-1 Microcapsules [J]. FOOD SCIENCE, 2021, 42(6): 94-103.
[5]	JIANG Jun, LIU Jun, YANG Shaoqing, MA Shuai, YAN Qiaojuan, JIANG Zhengqiang. High Level Expression of Alginate Lyase from Flavobacterium sp. and Its Application in Preparation of Alginate Oligosaccharides [J]. FOOD SCIENCE, 2021, 42(4): 145-152.
[6]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[7]	WEN Yongping, TANG Jiqing, HAN Dong, SUN Jian, LIU Jun, JIANG Zhengqiang. Effects of Konjac Mannanoligosaccharide Fortification on Immunomodulatory Activity of Yogurt [J]. FOOD SCIENCE, 2021, 42(17): 133-142.
[8]	LÜ Yanfang, LIANG Qianqian, GUO Yuqing, LI Xuepeng, LIU Xinxin, SHEN Lin, LI Jianrong. Studying Interactions of Protocatechuic Aldehyde and Ferulic Acid with Bovine Serum Albumin by Molecular Docking and Spectroscopy [J]. FOOD SCIENCE, 2021, 42(14): 24-31.
[9]	YUAN Huizhi, XUN Yiping, PU Xiaolu, ZHU Hong, WANG Shijie. Progress in Understanding the Relationship between Human Milk Oligosaccharides and Infant Gut Microbiota [J]. FOOD SCIENCE, 2021, 42(13): 319-325.
[10]	LIU Ziwei, ZHU Jianjin, CHEN Weiwen, LI Zhefeng. Effect of Ferulic Acid Analogues on Oxidative Stress Induced by Prednisone in Mice [J]. FOOD SCIENCE, 2021, 42(1): 163-171.
[11]	GUO Yazhou, YANG Xiaoming, LI Yueying. Alkylresorcinols from Wheat Bran Induced Autophagy and Apoptosis of HepG2 Cells [J]. FOOD SCIENCE, 2020, 41(5): 102-107.
[12]	HE Chenghu, ZHAO Haizhen, LU Zhaoxin, LÜ Fengxia, BIE Xiaomei, ZHANG Chong. Analysis of Microbial Community Structure Changes of Wheat Bran during Fermentation by High-throughput Sequencing [J]. FOOD SCIENCE, 2020, 41(24): 102-109.
[13]	ZHANG Chao, LI Dan, ZHANG Chang, LI Hongliang, YIN Kun, ZHANG Xue, ZHANG Dongjie. γ-Oryzanol Content and Ferulic Acid Ester Composition in Brown Rice from Heilongjiang Province [J]. FOOD SCIENCE, 2020, 41(20): 234-241.
[14]	YE Feng, TANG Hongchi, ZHANG Jianbao, HE Zhuxin, HE Zhengpeng, FAN Ruihong, LIN Lihua, GUO Yuan, LIU Jiangli, PANG Hao. Comparative Analysis of the Thermal Stability of Konjac Glucomannan Oligosaccharides and Prebiotic Fructooligosaccharides [J]. FOOD SCIENCE, 2020, 41(17): 45-52.
[15]	LI Tong, ZHANG Hong, ZHAO Xiaotong, ZHANG Yinglong, ZHANG Huajiang, XIA Ning, LIU Chunzhe, SUN Duowen. Preparation and Packaging Properties of Soybean Protein Isolate/Cellulose Nanofiber/Ferulic Acid Composite Film [J]. FOOD SCIENCE, 2020, 41(17): 253-260.

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments