Research Progress in the Rancidity Mechanism and Stabilization of Rice Bran

被引：0
|
作者：
Chen C. [1 ]
Jing P. [1 ]
Wang X. [1 ]
Jiao S. [1 ]
机构：
[1] School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 13期
关键词：
lipase; lipoxygenase; rice bran; stabilization; water activity;
D O I：
10.7506/spkx1002-6630-20230621-171
中图分类号：
学科分类号：
摘要：
Rice bran, a byproduct of rice processing, holds great nutritional value. However, its application in the food industry is greatly restricted due to its high susceptibility to rancidity and spoilage during storage. Currently, it is primarily used as animal feed with low added value. The presence of lipase and lipoxygenase is the major cause of rapid rancidity of rice bran, and other factors such as water activity, microorganisms and phenolic substances also affect the rancidity reaction. Stabilization treatment of rice bran is a key prerequisite to achieving high-value utilization of the product. This paper provides an overview of the rancidity mechanism of rice bran, the common methods for stabilizing rice bran and their impact on its quality and nutritional characteristics, with a view to providing guidance and reference for the research and development of rice bran as a food-grade raw material. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：335 / 344
页数：9
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