Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil RecoveryMuhammad Akhter1*, Nazia Afzal2, Zulqurnan Haider1 and Mohsin Ali Raza1
- *Corresponding Author:
- Muhammad Akhter
Rice Research Institute
Kala Shah Kaku, Lahore, Pakistan
E-mail: [email protected]
Received date: May 26, 2015 Accepted date: June 19, 2015 Published date: June 22, 2015
Citation: Akhter M, Afzal N, Haider Z, Ali Raza M (2015) Inactivation of Lipase Enzyme by Using Chemicals to Maximize Rice Bran Shelf Life and its Edible Oil Recovery. J Nutr Food Sci S12:002. doi:10.4172/2155-9600.S12-002
Copyright: © 2015 Muhammad A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Rice bran is the by-product of the rice milling industries so in view of growing need and consciousness about the nutritional and functional properties the rice bran is very important co-product. In this research article the methods were described regarding different chemicals with different concentration in controlling the activity of lipase enzyme and ultimately to maximize its oil recovery from the rice bran during 60 days of storage in a room temperature. The use of hydrochloric acid at concentration of about 30ml/Kg helps greatly in controlling the lipase enzyme activity and reduces the % of FFA while the other chemicals used in this study (Phosphoric acid, Acetic acid, Sodium meta-bisulphite) failed to control in the rise of free fatty acid contents. The chemicals can be applied easily by sprinkling or spraying. This operation done on small rice bran lots through manual hand mixing. This method of chemical stabilization of rice bran is really a useful method in the rice mills where there is shortage of electricity or steaming facility.