• Food Engineering Progress
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• v.23 no.1
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• pp.22-29
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• 2019

This study was carried out using Celluclast 1.5L to increase the content of 2,6-DMBQ and water extractable arabinoxylan in wheat germ extract. Extraction temperatures were 30℃, 45℃ and 60℃. The extraction times were 0, 6, 12, 18, 24 and 30 h. The pH of the extract decreased rapidly from 18 h at 30℃ in both water- and enzyme-treated extracts. 2,6-DMBQ of water- and enzyme-treated extracts increased with the extraction time. At 30-hour extraction time, enzyme-treated extract increased 27.60% at 30℃ extraction temperature than water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 65.03% and 151.05%, respectively. The highest content of water-extractable arabinoxylan was 15.23±0.08 mg/g when the enzyme was treated at an extraction temperature of 60℃ for 30 h. At 30=hour extraction time, enzyme-treated extract increased 7.92% at 30℃ extraction temperature compared to water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 31.20% and 54.38%, respectively.