Study on the Preparation Process of Rice Bran Oil by the Ultrasonic Enzymatic Extraction

Wei-Wen Huang ； Wei Wang ； Ji-lie Li ； Zhong-hai Li

《Advance Journal of Food Science and Technology》 5卷2期 (2013/02) Pp. 213-216

https://doi.org/10.19026/ajfst.5.3246

摘要

The influence of oil rate and quality of rice bran oil by enzymatic extraction ultrasonic assisted were studied through designed experiment. The optimum enzymatic hydrolysis conditions were determined by the way of the orthogonal test. The results showed: after lipase enzyme in the rice bran (40 mesh sieve) was killed by the hot steam, the solution compounding material liquid ratio was 1:5 (W/V), 60°C, power and time of ultrasonic treatment were 120 W and 55 min, cellulose 1.2%, protease 0.6% and amylase 0.3%, pH 4.5, temperature 55°C, enzyme hydrolysis 5.5 h, the oil rate would reach to 92.63%.

關鍵字

Cellulose ； enzymatic extraction ； rice bran oil ； ultrasonic