Anti-speck Effect of Roasted Rice Bran Extract on Wheat Flour Dough

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  • 焙煎米糠抽出物による小麦粉生地でのスペック抑制効果
  • バイセン コメヌカ チュウシュツブツ ニ ヨル コムギコ キジ デ ノ スペック ヨクセイ コウカ

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Abstract

We discovered an anti-speck effect in roasted rice bran extracts (RRBE) by screening various food materials for ingredients which suppress speck formation in wheat flour dough. After examining the anti-speck effect of RRBE, kojic acid (KA) and L-ascorbic acid (AA) in wheat flour dough, we found that RRBE and KA exhibited similar ability to reduce speck formation while no anti-speck effect was observed for AA. We also spectrophotometrically evaluated the reducing effect in the discoloration of wheat flour slurry that included L-tyrosine. The reducing effect seen from the differences in L-values was the strongest for KA, followed by AA, and the weakest reducing effect was observed for RRBE. Tyrosinase and peroxidase were partially purified from wheat bran and the effect of both enzymes on melanin synthesis activity was investigated. No melanin synthesis activity was observed when only peroxidase was used, but melanin synthesis increased in proportion to the concentration of peroxidase when both tyrosinase and peroxidase were used. Furthermore, the inhibition activities of both enzymes were compared between RRBE, KA and AA, and RRBE showed the weakest inhibition activity among all three. Since RRBE has a similar anti-speck effect as KA, despite its low oxidase-inhibition activity, the anti-speck effect is likely due to factors other than the strength of its inhibition activity.

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