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KMID : 1011620180340050512
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.512 ~ p.518
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Effects of Enzyme Treatment on Antioxidant Activity of Wheat Germ
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Choi Yong-Seok
Lee Jae-Kang
Lee Jeong-Hoon
Kum Hae-Im
Choi Yong-Hyun
Shin Mal-Shick
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Abstract
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Purpose: Enzyme as Celluclast 1.5L, which degrades cell wall materials of wheat germ, was applied to stabilized wheat germ to increase the antioxidant activity.
Methods: Total phenolic compounds (TPC), total flavonoid contents (TFC) and α-tocopherol contents were measured from the enzyme-treated wheat germ and antioxidant activity was confirmed by the ABTS and DPPH radical scavenging capability.
Results: TPC and TFC increased sharply at 6 h after enzyme treatment but did not change significantly from 12 to 24 h. After 30 h, TPC and TFC increased by 4.3 and 3.0 times, respectively, relative to the untreated sample. When the antioxidant activity was compared with ABTS and DPPH radical scavenging capacity, it decreased at the beginning of enzyme treatment, but increased after 30 h of enzyme treatment and 30 h of treatment with Celluclast 1.5L to improve antioxidant activity.
Conclusion: From the above results, it is suggested that TPC and TFC should be increased by enzyme treatment of wheat germ, but antioxidant activity should be improved after 30 h-treatment.
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KEYWORD
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wheat germ, enzyme treatment, phenolic compound, flavonoid, antioxidant activity
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