Effect of Heating Treatment of Fresh Rice Bran on Stabilization

Abstract:

In the research of rice bran stabilization, most of the literature only study the lipase which is explained by the changes in free fatty acids in the storage experiment or peroxidase activity. It leads results not comprehensive, extends the experiment time, increases the experimental difficulty and wastes of manpower and material resources. For the first time, the effect of heat treatment on fresh rice bran stability is examined in terms of direct determination of water content, lipase activity, peroxidase activity and total antioxidant capacity. The optimal condition is that 120 degrees for 22 min. The results show that the heat treatment can reduce the enzyme activity of rice bran to improve the stability of rice bran.

• Periodical: Advanced Materials Research (Volumes 602-604)
• Pages: 1200-1205
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.602-604.1200
• Online since: December 2012
• Authors: Zhu Gong, Guo Ping Yu, Chao Ran Dou, Man Xu Xu
• Keywords: Heating, Lipase, Peroxidase, Rice Bran, Total Antioxidant Capacity

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