밀기울의 고압균질처리에 따른 항산화 특성

Abstract

The purpose of this study was to examine the antioxidant properties resulting from high-pressure homogenizationof wheat bran. For this purpose, the researcher compared the radicals clearance of DPPH and ABTS, the ferrousionchelating effects, and the contents of the surface-reactive phenol compounds. In the course of this study, it waspossible to reduce the particle size of the wheat bran effectively by means of high-pressure homogenization. Thisalso resulted in structural changes, such as changes in the cellular structure of wheat bran, dissipating the cellulosematrix. It was found that this process, in turn, caused the phenol compounds which were entrapped inside the cellulosematrix or bound by polysaccharides to be released, affecting the antioxidation. As the intensity of high-pressurehomogenization process increased, the radical clearance of DPPH and ABTS, as well as the surface reactivephenol compound, increased in return, while the ferrous-ion chelating effect decreased without any statistical significance,however (p > 0.05). Therefore, it would be safe to conclude that high-pressure homogenization could be aneffective solution to increasing the antioxidant properties of wheat bran, which, in turn, could be used as a functionalmaterial (a natural antioxidant) in food industries.