Method for passivating rice bran lipase under action of supercritical CO2 solvent synergistic pressure

Abstract

The invention provides a method for passivating rice bran lipase under the action of supercritical CO2 solvent synergistic pressure. CO2 gas is a medium widely applied to food processing, is low in price, and has higher purity of obtained components. CO2 is used as an inert medium and can play a protection role in heat sensitive components in a raw material, and the CO2 gas is rather safe and easyto operate when applied to food processing. Rice bran is processed by using the action of the supercritical CO2 solvent synergistic pressure, conformation of enzyme can be effectively changed, the enzyme is passivated and inactivated, and a NSI value in the stabilized rice bran can reach 80%. After an eight-week storage test, the free fatty acid content in the rice bran is less than 5% after extrusion and puffing treatment is carried out CO2, a peroxide value is in a threshold range of 5mmol / kg, and utilization ratio of the rice bran is effectively improved. According to the method for passivating the rice bran lipase under the action of the supercritical CO2 solvent synergistic pressure, technical parameters of the passivated rice bran lipase under the action of the supercritical CO2 solvent synergistic pressure are optimized, and finally, the stabilized rice bran is obtained.

Description

technical field [0001] The invention relates to the field of grain processing, in particular to supercritical CO 2 A method for passivating rice bran lipase under the action of solvent and pressure. Background technique [0002] Rice bran is a by-product of the rice milling process and makes up 8-10% of the weight of brown rice. Rice bran contains 60% of the nutrients in rice, which is a good source of nutrients. Rice bran also contains about 15-23% of oil. The composition of fatty acids is reasonable, and the content of unsaturated fatty acids is more than 80%. The lipase is activated and acts on the substrate, causing the rice bran to quickly become rancid within 2-3 hours, reducing the utilization value of the rice bran. [0003] The existing passivation methods of rice bran enzyme mainly include chemical method, physical method and enzymatic method. Chemical stabilization of rice bran is based on the principle of low lipase activity at low pH, adding a certain amount ...

AI Technical Summary

Problems solved by technology

Ultra-high pressure technology can well avoid the destruction of proteins and other heat-sensitive substances by high-temperature enzyme-killing treatment, but it is not conducive to industrial applications due to the high pressure required