Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/14771
Tipo do documento: Artigo
Título: The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage
Autor: Lacerda, Diracy Betânia Cavalcanti Lemos
Soares Júnior, Manoel Soares
Bassinello, Priscila Zaczuk
Caliari, Márcio
Castro, Maiza Vieira Leão
Abstract: 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.
Palavras-chave: Oryza sativa L.
Free fatty acids
Byproduct
Shelf life
País: Brasil
Unidade acadêmica: Escola de Agronomia - EA (RG)
Citação: LACERDA, Diracy Betânia Cavalcanti Lemos; SOARES JÚNIOR, Manoel Soares; BASSINELLO, Priscila Zaczuk ; CALIARI, Márcio; CASTRO, Maiza Vieira Leão. The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. Food Science and Technology, Campinas, v. 33, n. 2, p. 376-381, Apr./June 2013.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1590/S0101-20612013005000053
Identificador do documento: 10.1590/S0101-20612013005000053
URI: http://repositorio.bc.ufg.br/handle/ri/14771
Data de publicação: Jun-2013
Aparece nas coleções:EA - Artigos publicados em periódicos

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