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Interactions of Several Bile Acids with Hemicelluloses from Several Varieties of Rice
Author(s) -
NORMAND FLOYD L.,
ORY ROBERT L.,
MOD ROBERT R.
Publication year - 1981
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/j.1365-2621.1981.tb03014.x
Subject(s) - bran , glycocholic acid , food science , chemistry , taurocholic acid , hemicellulose , salinity , biochemistry , agronomy , biology , cholic acid , cellulose , bile acid , organic chemistry , raw material , ecology
Purified and crude preparations of rice hemicellulose from rice bran, whole rice (brown rice), and milled rice were incubated with four bile acids (cholic, glycocholic, taurocholic, and glycotaurocholic acids) under in vitro conditions of pH, temperature, salinity, time for interaction and so forth to approximate conditions normally found in the intestinal tract. The amounts of bile acids bound gradually increased as the concentration of rice extract increased for all rice varieties, with whole rice extract or rice bran extract. Results suggest an effect of growing areas on the binding properties of rice bran and milled rice.