Protease treatment for the stabilization of rice bran: Effects on lipase activity, antioxidants, and lipid stability

• Main Authors: Laokuldilok,T., Rattanathanan,Y.
• Format: Article
• Published: American Association of Cereal Chemists 2015
• Subjects: Food Science; Organic Chemistry
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84911465891&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39222
• Institution: Chiang Mai University

© 2014 AACC International, Inc. Rice bran lipid is rapidly made rancid by endogenous lipase enzymes. To inactivate rice bran lipase, an enzymatic hydrolytic method was developed and then compared with the thermal method. The efficiency of five proteolytic enzymes including trypsin, chymotrypsin, pap...