Rice bran lipase inactivation by microwaves for low FFA oil.
Du son de riz frais a ete expose a des micro-ondes pendant des periodes de duree variable, et le devre d' inactivation des lipases a ete determine en estimant la quantite d' acides gras libres formee pendant les durees de stockage differentes. On a pu constater que les lipases du son frais peuvent etre presque totalement inactivees, et que celles du son mouille peuvent etre totalement inactivees par l' exposition aux micro-ondes. L' exposition aux micro-ondes du son de riz stocke pendant 21 jourspermet d' obtenir une huile de couleur jaune dore a une teneur en acides gras libres de 2, 0.
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Main Authors: | Thomas, P.P, autor. aut 56434, Damodaran, A.D. 45736, Gopalakrishnan, N. 56435 |
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Format: | Texto biblioteca |
Language: | d |
Subjects: | Aceites vegetales., Aceites., Ácidos grasos libres., Ácidos grasos., Ácidos orgánicos., Ácidos., Actividad enzimática., Enzimas., Esterasas., Hidrolasas., Microondas., Procesamiento., Productos procesados., Productos vegetales procesados., Propiedades fisicoquímicas., radiaciones, Salvado., Triacilglicerol lipasa., |
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