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Effect of carbohydrase treatments on phenolics content and antioxidant activity of maize flour

탄수화물 가수분해효소 처리가 옥수수 가루의 페놀산과 항산화활성에 미치는 영향

  • Cho, Dong-Hwa (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi Jung (Research Policy Bureau, Rural Development Administration) ;
  • Sim, Eun-Yeong (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jeon, Yong Hee (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choon Ki (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 조동화 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 연구정책국) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 전용희 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이춘기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 우관식 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2017.11.30
  • Accepted : 2018.01.03
  • Published : 2018.04.30

Abstract

Enzymatic treatments of maize flour (MF) were investigated using commercial carbohydrases (Ultraflo L and Pentopan 500 BG) to enhance the phenolic acid content and antioxidant property. The total phenolic acid content of the MF was 3.76 mg/100 g, whereas those of the Pentopan 500 BG and Ultraflo L treated MF were 6.85 and 39.55 mg/100 g, respectively. Particularly, ferulic acid content of Pentopan 500 BG-treated MF was 20.0 times higher than that of untreated MF (1.7 vs. 33.9 mg/100 g). Pentopan 500 BG appeared to be more effective than Ultraflo L in increasing the free phenolic acid content. Antioxidant activities of enzyme treated MF were significantly higher than untreated MF. In particular, the Pentopan 500 BG-treated MF (16.0 mmol TE/100 g) was approximately 1.5 times higher than untreated MF (12.6 mmol TE/100 g). Enzymatic hydrolysis of cell wall polysaccharides in MF could be used as an effective procedure for not only increasing phenolic content but also antioxidant activities.

Keywords

maize flour;carbohydrase;pentopan;phenolic compounds;antioxidant properties

Acknowledgement

Supported by : 농촌진흥청

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