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| Effect of storage time of rice bran on functional properties of rice bran insoluble dietary fiber |
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| KeyWord:rice bran storage rice bran insoluble dietary fiber functional property |
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| Abstract: |
| With fresh rice bran stored for 0, 1, 3, 5 d and 10 d as raw material, rice bran insoluble dietary fiber was prepared after stabilization and defatting, and the effects of storage time of rice bran on the functional properties of rice bran insoluble dietary fiber were investigated. The results showed that with storage time of fresh rice bran prolonging, water holding capacity, oil holding capacity, cation exchange capacity, and adsorption capacity of sodium cholate of rice bran insoluble dietary fiber firstly increased, and then decreased, and achieved the maximum value when the rice bran was stored for 1, 3, 1 d and 3 d, which were 4.75 g/g, 4.10 g/g, 0.39 mmol/g and 42.54 mg/g respectively. With storage time of fresh rice bran prolonging, water binding capacity of rice bran insoluble dietary fiber gradually decreased, no significant change of expansion of rice bran insoluble dietary fiber was observed, and powder brightness of rice bran insoluble dietary fiber firstly increased, and then decreased. The results indicated that short term storage of fresh rice bran could improve part functional properties of rice bran insoluble dietary fiber, while long term storage would cause functional properties of rice bran insoluble dietary fiber to decline. |
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