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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
Submitted: September 25, 2012
Accepted: November 08, 2012
Published: February 15, 2013 |
Abstract:
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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%.
Key words: Cellulose, enzymatic extraction, rice bran oil, ultrasonic, , ,
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Cite this Reference:
Wei-Wen Huang, Wei Wang, Ji-lie Li and Zhong-hai Li, . Study on the Preparation Process of Rice Bran Oil by the Ultrasonic Enzymatic Extraction. Advance Journal of Food Science and Technology, (02): 213-216.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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