Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering-preservation treatment (at 70-90 Â°C with moisture of 20%-40% for 1-4h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 Â°C for 4h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264Ug-1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8Âµgg-1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering-preservation as an...
Tempering-preservation treatment inactivated lipase in wheat bran and retained phenolic compounds.
Bin Xu, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 China. Fax 0086-511-88780201. E-mail firstname.lastname@example.org
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Yajing Qi, Yuying Yang, Hassane Hamadou, A., Qiuyun Shen, Bin Xu; Tempering-preservation treatment inactivated lipase in wheat bran and retained phenolic compounds.. IFIS Food and Health Sciences Database 2022; doi:
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