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| Optimization of enzymatic extraction of rice bran oleosome |
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| DOI： |
| KeyWord:rice bran oleosome enzymatic method process optimization stability |
| FundProject: |
| Author Name | Affiliation | | LYU Wenwen1, GAO Qianru1, HAO Jia1, YAN Qiuli2, XU Duoxia1 | 1.Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
2.Beijing Economic Management School, Beijing 100048, China |
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| Abstract: |
| Rice bran oleosome, as a natural oil-in-water emulsion, has a good application prospect in food industry. In order to improve the yield and stability of rice bran oleosome, the enzymatic extraction method was used to extract oleosome from rice bran. With yield,size distribution, stability and microstructure of rice bran oleosome as indexes, the effects of mass ratio of xylanase to plant extracted enzyme, dosage of complex enzyme, pH and enzymatic hydrolysis time on the extraction of rice bran oleosome were investigated.The results showed that the optimal enzymatic extraction conditions of rice bran oleosome were obtained as follows: mass ratio of xylanase to plant extracted enzyme 2∶1, dosage of complex enzyme 3%, pH 5.0, enzymatic hydrolysis temperature 50℃, enzymatic hydrolysis time 1.5 h. Under these conditions, rice bran oleosome obtained had high yield, concentrated size distribution, micron level particle size, good stability and integrate structure. |
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