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Preparation of Enzyme-Modified Rice Bran for Functional Ingredient of Food Products
|作者:||陳錦樹||關鍵字:||應用研究;Rice Bran;食品科技;米糠;米麴菌;黑黴菌;蛋白?;酵素處理;品質安定化;機能性;Aspergillus oryzae;Aspergillus niger;Proteases;Enzymatic Treatment;Quality Stabilization;Functional Property||摘要:||
Rice bran is a by-product of the rice milling process (polishing of brown rice to white rice), and accounts for 5-10% of paddy weight. It is well known that a major rice bran fraction contains oil (12-23%), protein (12-16%), crude fiber (8-10%)and ash (7-12%). In addition, it also contains a high level of vitamins (vitamin E and vitamin B complex) and mineral substances. Moreover, some active materials such as γ-oryzanol, rice bran polysaccharide and inositol hexaphosphate (i.e. phytic acid) are also found in rice bran, which have beneficial functions of antioxidants, anticancer, hypolipidemic and liver protection. However, utilization of rice bran is limited due to the sparing solubility of protein component, and rapid oxidative rancidity, catalyzed by lipase and lipoxygenase, of lipid component. In the present study, rice bran is used and partially hydrolyzed by the commercial proteases and enzymes produced from Aspergillus oryzae and Aspergillus niger. The enzyme-modified rice bran is subsequent to determine the solubility of protein, the production of polysaccharide and oligosaccharide, distribution of molecular weight and the antioxidant activity. The storage stability of rice bran is expected to be improved, and become an ideal food ingredient with good functionalities. The increase in added-value of byproduct of the rice processing is therefore achieved.
|Appears in Collections:||食品暨應用生物科技學系|
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