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http://dx.doi.org/10.9721/KJFST.2018.50.2.132

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

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)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.2, 2018 , pp. 132-137 More about this Journal
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;
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Times Cited By KSCI : 5  (Citation Analysis)
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