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2013 (Vol. 5, Issue: 02)
Article Information:

Study on the Preparation Process of Rice Bran Oil by the Ultrasonic Enzymatic Extraction

Wei-Wen Huang, Wei Wang, Ji-lie Li and Zhong-hai Li
Corresponding Author:  Wei-wen Huang 

Key words:  Cellulose, enzymatic extraction, rice bran oil, ultrasonic, , ,
Vol. 5 , (02): 213-216
Submitted Accepted Published
September 25, 2012 November 08, 2012 February 15, 2013
Abstract:

The influence of oil rate and quality of rice bran oil by enzymatic extraction ultrasonic assisted were studied through designed experiment. The optimum enzymatic hydrolysis conditions were determined by the way of the orthogonal test. The results showed: after lipase enzyme in the rice bran (40 mesh sieve) was killed by the hot steam, the solution compounding material liquid ratio was 1:5 (W/V), 60C, power and time of ultrasonic treatment were 120 W and 55 min, cellulose 1.2%, protease 0.6% and amylase 0.3%, pH 4.5, temperature 55C, enzyme hydrolysis 5.5 h, the oil rate would reach to 92.63%.
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  Cite this Reference:
Wei-Wen Huang, Wei Wang, Ji-lie Li and Zhong-hai Li, 2013. Study on the Preparation Process of Rice Bran Oil by the Ultrasonic Enzymatic Extraction.  Advance Journal of Food Science and Technology, 5(02): 213-216.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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