The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage.
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/959579 http://dx.doi.org/10.1590/S0101-20612013005000053 |
Resumo: | The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera. |
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The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage.ArrozOryza sativaÁcido graxoSubprodutoRiceFree fatty acidsByproductsShelf lifeThe main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera.DIRACY BETÂNIA CAVALCANTI LEMOS LACERDA, UFG; MANOEL SOARES SOARES JÚNIOR, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MAIZA VIEIRA LEÃO CASTRO, UFG.LACERDA, D. B. C. L.SOARES JÚNIOR, M. S.BASSINELLO, P. Z.CALIARI, M.CASTRO, M. V. L.2013-10-19T00:07:47Z2013-10-19T00:07:47Z2013-06-1020132013-10-19T00:07:47Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, Campinas, v. 33, n. 2, p. 376-381, Apr./June 2013.0101-2061http://www.alice.cnptia.embrapa.br/alice/handle/doc/959579http://dx.doi.org/10.1590/S0101-20612013005000053enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-16T00:14:53Zoai:www.alice.cnptia.embrapa.br:doc/959579Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-16T00:14:53falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-16T00:14:53Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
title |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
spellingShingle |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. LACERDA, D. B. C. L. Arroz Oryza sativa Ácido graxo Subproduto Rice Free fatty acids Byproducts Shelf life |
title_short |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
title_full |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
title_fullStr |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
title_full_unstemmed |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
title_sort |
The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. |
author |
LACERDA, D. B. C. L. |
author_facet |
LACERDA, D. B. C. L. SOARES JÚNIOR, M. S. BASSINELLO, P. Z. CALIARI, M. CASTRO, M. V. L. |
author_role |
author |
author2 |
SOARES JÚNIOR, M. S. BASSINELLO, P. Z. CALIARI, M. CASTRO, M. V. L. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
DIRACY BETÂNIA CAVALCANTI LEMOS LACERDA, UFG; MANOEL SOARES SOARES JÚNIOR, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; MÁRCIO CALIARI, UFG; MAIZA VIEIRA LEÃO CASTRO, UFG. |
dc.contributor.author.fl_str_mv |
LACERDA, D. B. C. L. SOARES JÚNIOR, M. S. BASSINELLO, P. Z. CALIARI, M. CASTRO, M. V. L. |
dc.subject.por.fl_str_mv |
Arroz Oryza sativa Ácido graxo Subproduto Rice Free fatty acids Byproducts Shelf life |
topic |
Arroz Oryza sativa Ácido graxo Subproduto Rice Free fatty acids Byproducts Shelf life |
description |
The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-10-19T00:07:47Z 2013-10-19T00:07:47Z 2013-06-10 2013 2013-10-19T00:07:47Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science and Technology, Campinas, v. 33, n. 2, p. 376-381, Apr./June 2013. 0101-2061 http://www.alice.cnptia.embrapa.br/alice/handle/doc/959579 http://dx.doi.org/10.1590/S0101-20612013005000053 |
identifier_str_mv |
Food Science and Technology, Campinas, v. 33, n. 2, p. 376-381, Apr./June 2013. 0101-2061 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/959579 http://dx.doi.org/10.1590/S0101-20612013005000053 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503382517415936 |