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KMID : 1024420190230010022
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Food Engineering Progress
2019 Volume.23 No. 1 p.22 ~ p.29
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Changes in 2,6-dimethoxy-1,4-benzoquinone and Water Extractable Arabinoxylan Content of Wheat Germ Extract by Enzyme Treatment
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Lee Jae-Kang
Lee Jeong-Hoon
Choi Yong-Hyun
Choi Yong-Seok
Ryu Gi-Hyung
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Abstract
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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°C, 45°C and 60°C. The extraction times were 0, 6, 12, 18, 24 and 30 h. The pH of the extract decreased rapidly from 18 h at 30°C 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°C extraction temperature than water extraction. Extraction temperatures of 45°C and 60°C were increased by 65.03% and 151.05%, respectively. The highest content of waterextractable arabinoxylan was 15.23±0.08 mg/g when the enzyme was treated at an extraction temperature of 60°C for 30 h. At 30=hour extraction time, enzyme-treated extract increased 7.92% at 30°C extraction temperature compared to water extraction. Extraction temperatures of 45°C and 60°C were increased by 31.20% and 54.38%, respectively.
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KEYWORD
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wheat germ, 2,6-dimethoxy-1,4-benzoquinone, water-extractable arabinoxylan
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