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| Effect of different preparation methods on quality of rice bran oil and amino acid composition of rice bran protein |
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| DOI： |
| KeyWord:rice bran oil antioxidant activity sterol soluble protein amino acid |
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| Abstract: |
| The controlling of temperature is essential for preservation of functionally active components for rice bran oil (RBO) in the preparation process. RBO was prepared via Soxhlet extraction, screw pressing and hydraulic pressing, and the effects of preparation methods on the functional components content were analyzed. The mail components contents in hydraulic pressed RBO were compared with those in olive oil, soybean oil, sunflower seed oil and peanut oil on sale. The results showed that RBO was mainly consisted of linoleic acid, oleic acid, palmitic acid, eiconic acid, stearic acid and linolenic acid. The bioactive components in RBO included β-sitosterol, campesterol, stigmasterol and squalene. The relative contents of oleic acid and linoleic acid in hydraulic pressed rice bran oil were 35.5% and 32.3% respectively, and squalene content was higher (0.52%). The DPPH free radical scavenging analysis demonstrated that the hydraulic pressed RBO showed stronger antioxidant activity at low addition (8 μL/mL) than olive oil and soybean oil. The antioxidant activity of RBO showed the sharp decline when the addition was up to 36 μL/mL, but olive oil and soybean oil kept steadily antioxidant activities. What’s more, the amino acid composition of hydraulic pressed defatted rice bran soluble protein after hydrolyzing was analyzed. The content of arginine (11.85 mg/100 mL of ball grinding for 3 h) was the highest, more than three times higher than other amino acids, followed by aspartic acid(2.72 mg/100 mL). |
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