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.
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Claims 3
Claim · model-written summary
Heating reduced enzyme activity in rice bran.
- Taxon
- Rice
Oryza sativat0 - Organ / stage
- brane0
- Treatment
- heat treatmente0
- Outcome
- enzyme activity of rice brane0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Rice Bran”
e0“the heat treatment can reduce the enzyme activity of rice bran to improve the stability of rice bran”
Claim · model-written summary
Heating improved rice bran stability.
- Taxon
- RiceOryza sativat0
- Treatment
- heat treatmente0
- Outcome
- stability of rice brane0
- Direction
- improvee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Rice Bran”
e0“the heat treatment can reduce the enzyme activity of rice bran to improve the stability of rice bran”
Claim · model-written summary
The reported optimal heating condition was 120 degrees for 22 min.
- Taxon
- RiceOryza sativat0
- Outcome
- optimal conditione0
- Value
- 120 degrees for 22 mine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Rice Bran”
e0“The optimal condition is that 120 degrees for 22 min.”
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