Research Article | OPEN ACCESS
Study on the Preparation Process of Rice Bran Oil by the Ultrasonic Enzymatic Extraction
1Wei-Wen Huang, 1Wei Wang, 2Ji-lie Li and 2Zhong-hai Li
1National Engineering Laboratory for Rice and Byproducts Processing
2Department of Life Science and Technology, Central South University of
Forestry and Science, Changsha, 410004, P.R. China
Advance Journal of Food Science and Technology 2013 2:213-216
Received: September 25, 2012 | Accepted: November 08, 2012 | Published: 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), 60°C, 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 55°C, enzyme hydrolysis 5.5 h, the oil rate would reach to 92.63%.
Keywords:
Cellulose, enzymatic extraction, rice bran oil, ultrasonic,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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