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Using Defatted Rice Bran as a Bioadsorbent for Carrying Tea Catechins
Author(s) -
Shi Meng,
Yang YaPing,
Jin Jing,
Huang LongYue,
Ye JianHui,
Liang YueRong
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12998
Subject(s) - bran , chemistry , adsorption , food science , catechin , polyphenol , biochemistry , raw material , organic chemistry , antioxidant
The potential of rice bran as a bioabsorbent for tea catechins was examined. Defatted rice bran had the highest adsorption capacity for tea catechins and the best selectivity for (‐)‐epigallocatechin gallate over total catechins among water‐washed rice bran and untreated rice bran. The adsorption characteristics of tea catechins onto defatted rice bran were determined over a range of concentration (0.5 to 2.5 g/L) and temperatures (10, 25, and 45 °C). The adsorption of tea catechins onto defatted rice bran showed excellent fitness with the pseudo‐second‐order model at different temperature. Both the Langmuir and Freundlich models adequately describe the isothermal adsorption of tea catechins onto defatted rice bran. The adsorption of total catechins on rice bran decreased from 10 to 25 °C, whereas was greatly enhanced at 45 °C. The adsorption system of bioadsorbent with multiconstituents may not be as simple as the single‐force‐driving adsorption system. Protein and cellulose are the main contributors to the adsorption of tea catechins on defatted rice bran.