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| Enzymatic preparation and antioxidation of freuloylated oligosaccharides from rice bran |
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| DOI：10.16768/j.issn.1004-874X.2018.06.015 |
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| Abstract: |
| In this study，feruloylated oligosaccharides（FOs）was prepared from rice bran by enzymatic
hydrolysis. Factors of enzyme concentration，enzymolysis temperature，enzymolysis pH，and reaction time on the
hydrolysis results were investigated with FOs production as index. The results showed that the optimal enzymolysis
conditions were as follows，the ratio of liquid to solid 1∶25（g/mL），enzyme concentration 1 800 U/mL，
temperature 45℃，pH 4.0 and reaction time 24 h. The average contents of FOs reached 0.93 mmol/L. On this basis，
the results of DPPH，hydroxyl radical and superoxide anion clearance showed that FOs had strong antioxidant activity.
The effect of FOs on scavenging and reducing power of superoxide anion was linearly correlated with the dose. |
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