The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

Food Science and Technology (Campinas)

Diracy Betânia Cavalcanti Lemos Lacerda²  Manoel Soares Soares Júnior²  Priscila Zaczuk Bassinello¹  Márcio Caliari²  Maiza Vieira Leão Castro² 

[1] ,Universidade Federal de Goiás Escola de Agronomia e Engenharia de Alimentos Goiânia GO ,Brazil

关键词: Oryza sativa L.;    byproduct;    free fatty acids;    shelf life;   

DOI  :  10.1590/S0101-20612013005000053

来源: SciELO

【 摘 要 】

The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera.

【 授权许可】

CC BY   
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