红外辐射加热稳定米糠以提高米糠油的回弹性和质量。

IF 1.6 Q3 FOOD SCIENCE & TECHNOLOGY
Rachen Duangsi, Wiraya Krongyut
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引用次数: 0

摘要

米糠是稻米加工的副产品,是米糠油的重要来源。然而,它容易酸败,必须在大米抛光后迅速处理。研究人员发现,用红外辐射(IR)在125 V和135 V下稳定米糠5 ~ 10分钟。最有希望的红外处理是125 V照射10分钟和135 V照射5分钟,这导致了最低的脂肪酶活性(93 ~ 96%的抑制)和γ-谷维素和α-生育酚水平与未经处理的对照相当。而以L*、a*、b*、总色差(ΔE)和gardner - 20mm指数为基准的米糠和RBO的颜色变暗。米糠在38℃下贮存8周后,这两种红外处理完全抑制了米糠在贮存期间游离脂肪酸(FFA)含量和过氧化值的上升。相比之下,对照的贮藏前游离脂肪酸含量是红外稳定米糠的两倍多,在贮藏过程中进一步增加,到第8周时,游离脂肪酸含量是贮藏前的6倍多。γ-谷维素和α-生育酚含量随贮藏时间的增加略有下降,稳定米糠和未稳定米糠的含量差异不大。再次观察到RBO颜色变暗,但颜色随着储存而变浅,特别是在135 V下处理5分钟后。相比之下,对照RBO的颜色随着储存而变暗。因此,135 V下5分钟的红外稳定是最有前途的米糠稳定方法,在此基础上可以开发商用红外处理仪器。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production.

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production.

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production.

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production.

Rice bran, a by-product of rice milling, is a valuable source of rice bran oil (RBO). However, it is prone to rancidity and must be processed quickly after rice polishing. The researchers found that rice bran stabilization with infrared radiation (IR) at 125 V and 135 V for 5∼10 min. The most promising IR treatments were 125 V for 10 min and 135 V for 5 min, which resulted in the lowest lipase activity (93∼96% inhibition) and levels of γ-oryzanol and α-tocopherol comparable to those of the untreated control. However, the color of rice bran and RBO based on L*, a*, b*, and total color difference (ΔE) and Gardner-20 mm index darkened. Upon storage of rice bran at 38°C for 8 weeks, the use of these two IR treatments completely inhibited the rise in free fatty acid (FFA) content and peroxide values throughout the storage period. In contrast, the control had a pre-storage FFA more than double that of IR-stabilized rice bran, which further increased during storage and, in the 8th week, was more than 6-fold higher than the pre-storage level. γ-oryzanol and α-tocopherol slightly decreased with storage and their levels did not differ between stabilized and unstabilized rice bran. RBO color darkening was again observed, but the color lightened with storage, especially upon treatment at 135 V for 5 min. In contrast, the color of control RBO darkened with storage. Thus, IR at 135 V for 5 min was the most promising method for rice bran stabilization, based on which commercial IR treatment instruments can be developed.

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来源期刊
Preventive Nutrition and Food Science
Preventive Nutrition and Food Science Agricultural and Biological Sciences-Food Science
CiteScore
3.40
自引率
0.00%
发文量
35
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