文章基本信息

标题：Enzymatic Pretreatment of Stabilized Rice Bran with Mixed Enzymes: Evaluation of Oil
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作者：Fakhriya S. Taha ; Reda M. Mourad ; Samira S. Mohamed 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2012
卷号：7
期号：8
页码：452-469
DOI：10.3923/ajft.2012.452.469
出版社：Academic Journals Inc., USA
摘要：The goal of the present investigation was to study the effect of a mixed enzyme preparation composed of Macerozyme and Protease (M and P) on the oil extractability from rice bran. Mixtures of P and M at different enzyme:enzyme ratios, different enzyme concentrations, different bran:water ratios and different time of hydrolysis were investigated. The sequence of the addition of the enzymes proved that one step addition of the enzyme mixture at the beginning of hydrolysis was the most appropriate method. Experiments with mixed enzymes at the different conditions proved that highest % increase in oil extractability (38%) over the control were achieved under the following conditions of hydrolysis: 2% enzyme concentration (1:1 and 2:1 M:P ratio) at 1:10 bran:water ratio and 3 and 6 h hydrolysis and 1.5% enzyme concentration (1:1 M:P ratio) at 1:10 bran:water ratio for 6 h hydrolysis. Hydraulic pressing after enzymatic pretreatment and miscella treatment gave slightly improved oil qualities.