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LIU Xiao-fei, LIU Ning, ZHANG Na, JING Li-rong, YU Zi-bing, MA Yong-qiang
Online:
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Abstract:
Flavonoids were extracted by ultrasonic-assisted enzymatic hydrolysis of sweet corncobs using cellulase and the optimal extraction conditions were established by orthogonal array design. An ultrasonication time of 20 min followed by enzymatic hydrolysis at 55 ℃ and pH 4.8 for 1.5 h with an enzyme dosage of 0.008 g/2.0 g substrate provided maximum extraction yield of 0.318%. The flavonoids extracted from sweet corncobs had significant antibacterial activity against white Staphylococcus, Escherichia coli and Bacillus subtilis. The minimum inhibitory concentrations were 0.5, 0.25 and 2 mg/mL respectively.
CLC Number:
TS209
LIU Xiao-fei, LIU Ning, ZHANG Na, JING Li-rong, YU Zi-bing, MA Yong-qiang. Ultrasonic-Assisted Enzymatic Extraction and Antimicrobial Activity of Sweet Corncob Flavonoids[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201420016.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201420016
https://www.spkx.net.cn/EN/Y2014/V35/I20/79