2012•NIPPON SHOKUHIN KOGYO GAKKAISHIOpen access

Separation of Anti-speck Materials in Roasted Rice Bran Extract Used for Wheat Flour Dough

Kenta Suzuki, Kiyotaka Wada, Katsuyuki Tanaka, Tetsuo Muro, Yoshiro Hatanaka

Abstract

小麦粉生地におけるスペックの発生は小麦由来チロシナーゼ（TyrI）が原因と考えられている．HPLCにより5種類のTyrI阻害画分（Fr. 1～5）が焙煎米糠抽出物（RRBE）から分離された．Fr. 1～5のIC50を求めた結果，Fr.2～5はほぼ同じ値を示し，Fr. 1は他阻害画分よりも非常に高い値を示した．またFr. 1～5のTyrIに対する阻害形式をLineweaver-Burk plotsで調べた結果，Fr. 2とFr. 5は拮抗阻害を示したが，他のFr.の阻害形式は判別できなかった．

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Key concepts: Bran, Food science, Chemistry, Wheat flour, Mathematics, Organic chemistry, Raw material