The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage
Carregando...
Data
2013-06
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
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.
Descrição
Palavras-chave
Oryza sativa L., Free fatty acids, Byproduct, Shelf life
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.