• Title, Summary, Keyword: rice bran

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Comparative Studies on the Lipid Content and Neutral Lipid Composition in Japonica and Indica Rice Bran Oils (일반계 및 다수계 미강유의 지방질 함량과 중성지방질 조성)

  • Kwon, Kyoung-Soohn;Kim, Hyun-Ku;Ahn, Myung-Soo
    • Korean Journal of Food Science and Technology
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    • v.28 no.2
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    • pp.207-211
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    • 1996
  • This study was carried out to determine the lipid content and neutral lipid compositions of Japonica and indica rice bran oils. The average content ratio of neutral lipids, g]ycolipids and phospholipids were 89.5 : 4.0 : 6.5 in japonica rice bran oil and 93.7 : 2.6 : 3.7 in Indica rice bran oils, respectively. It was seen that the neutral lipid content was significantly higher in JAponica rice bran oil, while the contents of glycolopods and phospholipids were significantly higher in japonica rice bran oils. The neutral lipids consisted of esterified sterol, triglyceride, free fatty acid, free sterol, diglyceride and monoglyceride. Triglyceride was the highest (48.7-49.7%) among the neutral lipids. Major fatty acids of rice bran oils were oleic (39.65-43.68f)), linoleic (32.62-39.42%) and palmitic acid (16.54-18.83%). The linoleic acid content was higher in Japonica rice bran oils than in indica rice bran oils.

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Dephosphorylation of Phytate from Rice Bran and Soybean Meal Using Phytases from Aspergillus sp. 5990

  • Kim Jong Soon;Kim Doo-Sang;Kim Hyeng-Rak;Shin Tai-Sun;Kim Heung-Yoon;Oh Myong-Joo;Byun Dae-Seok
    • Fisheries and aquatic sciences
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    • v.7 no.2
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    • pp.51-57
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    • 2004
  • Total phosphorus contents in rice bran and soybean meal were determined to be 5.81 and $2.77\%$, respectively, and $97.2\%$ of phosphorus in rice bran and $66.4\%$ in soybean meal were presented as phytate phosphorus. Optimum pH condition for hydrolysis of phytate in rice bran and soybean was determined to be in the pH range of 3.7 and 5.3. The highest activity of phytase for hydrolysis of phytate in both samples was determined to be at $55^{\circ}C$ for rice bran and $55-60^{\circ}C$ for soybean. Hydrolysis of phytate in soybean meal at pH 5.0 increased with the co-reaction or consecutive reaction with protease; however, in rice bran hydrolysis decreased with co-reaction with protease. Phytate degradation of soybean meal in the presence of pepsin at pH 2.5 showed higher than that of rice bran. Phytate degradation of rice bran in the presence of trypsin or pancreatin at pH 7.0 increased the activity around 2-times compared with the activity in the absence of trypsin or pancreatin. The results of this study suggest that hydrolysis of phytate in rice bran or soybean meal with phytase and protease may provide an alternative process for the preparation of aquacultural feed with a low level of organic phosphorus.

Quality Characteristics of Baguette using Fermented Rice Bran Sourdough (발효미강 Sourdough를 이용한 바게트 빵의 품질특성)

  • Hwang, Gum-Hee;Yun, Hai-Ra;Jung, Hee-Nam;Choi, Ok-Ja
    • Korean journal of food and cookery science
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    • v.30 no.3
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    • pp.307-316
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    • 2014
  • This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

The Effect of Rice Bran Extract on the Apoptosis Induction of HL-60 Leukemia Cells (미강(Rice Bran) 추출물의 HL-60 백혈병 세포 Apoptosis 유도 효과)

  • Kim, Eun-Ji;Moon, Jungsun;Kang, Jung-Il;Lee, Young-Ki;Koh, Young-Sang;Yoo, Eun-Sook;Kang, Hee-Kyoung;Yim, Dongsool
    • Korean Journal of Pharmacognosy
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    • v.44 no.3
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    • pp.269-274
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    • 2013
  • In this study, we investigated the anticancer effect of rice bran extract in HL-60 human promyelocytic leukemia cells. The extract of rice bran inhibited the proliferation of HL-60 cells. When treated with the rice bran extract, we could observe the apoptotic characteristics such as apoptotic bodies and the increase of sub-G1 hypodiploid cell population, increase of Bax level, decrease of Bcl-2 expression, cleavage of procaspase-3, cleavage of procaspase-9 and cleavage of poly(ADP-ribose) polymerase(PARP) in HL-60 cells. Furthermore, the apoptosis induction of HL-60 cells treated with the rice bran extract was also accompanied by the inactivation of mitogen-activated protein kinases (MAPK) such as ERK1/2 MAPK and p38 MAPK. In addition, the rice bran extract induced the down-regulation of c-myc. These data suggested that the rice bran extract could induce the apoptosis via the inactivation of ERK1/2 MAPK and p38 MAPK, and the down-regulation of c-myc in HL-60 acute pomyelocytic leukemia cells. The results support that the rice bran extract might have potential for the treatment of acute promyelocytic leukemia.

Studies on the Wild Yeasts in Korea(IV) (한국산 야생효모에 관한 연구 4)

  • 박명삼
    • Korean Journal of Microbiology
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    • v.11 no.4
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    • pp.157-166
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    • 1973
  • Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose, $KNO_2$ and $KNO_3$. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.

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Effects of Stearic Acid on the Autoxidation of Rice Bran Oil (미강유의 자동산화에 미치는 Stearic Acid의 첨가 효과)

  • 이성호;신영순
    • The Korean Journal of Food And Nutrition
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    • v.4 no.2
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    • pp.167-174
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    • 1991
  • In the present study, an attempt was made to Investigate the effect of stearic acid on the autoxidation of the commercial rice bran oil, Rice bran oil samples with stearic acid at 0.1, 0.3 and 0.5oh level were kept at 45$\pm$0.3$^{\circ}C$ for 40 days. The rate of autoxidation of each samples was estimated regularly on the basis of the changes of peroxide value, acid value, anisidine value and the fatty acid composition. The results were as follows : The peroxide, acid and anisidine values of the rice bran oil with the stearic acid at 0.1, 0.3 and 0.591 levels during the autoxidation Increased as compared with that of the rice bran oil without the stearic acid. The induction period of the rice bran oil without the stearic acid, control was 19.0days, while those of the bran oil with stearic acid at 0.1, 0.3 and 0.5% levels varied 19.0 days, 17.7days and 14.2 days, respectively. In conclusion, it seemed that stearic acid acted as weak prooxidant when added at 0.1, 0.3 and 0.5% levels to the commercial rice bran oil. The prooxidant activity of the stearic acid appeared to depend on the oxidative mechanism and their concentration.

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Effect of rice bran and its mixture with pine leaves on efficacy of weed control and growth and yield of rice in paddy fields (논에서 솔잎과 쌀겨의 혼합처리가 잡초방제 및 벼 수량에 미치는 영향)

  • Lee, Sang Ill;Park, Kee Woong;Won, OK Jae;Park, Su Hyuk;Eom, Min Yong;Hwang, Ki Seon;Kim, Young Tae;Pyon, Jong Yeong
    • Korean Journal of Agricultural Science
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    • v.42 no.2
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    • pp.111-116
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    • 2015
  • Combined applications of rice bran with pine leaves were tested to examine the inhibitory effects to paddy weeds and increased yield of rice for developing techniques of environment-friendly weed management in paddy rice fields. Weed control efficacy at 60 days after treatment was improved to 88.8% by combined application of rice bran with pine leaves, while weed control efficacy by single application of rice bran showed 67.5%. The other weed control efficacy combined with chestnut leaves and barley straws were 76.3% and 69.9% respectively. Combined application of rice bran with pine leaves was more effective to broadleaf weeds such as Monochoria vaginalis. Weed control efficacy by combined application with pine leaves was 100% until 70 days after rice transplanting and maintained weed control effect up to 90 days after transplanting. Rice yield by combined application of rice bran with pine leaves was 526 kg/10 a, which was higher yield than by combined application with barley straws, single application of rice bran, natural snail application and hand weeding.

Rice bran fermentation by lactic acid bacteria to enhance antioxidant activities and increase the ferulic acid, ρ-coumaric acid, and γ-oryzanol content

  • Le, Bao;Anh, Pham Thi Ngoc;Kim, Jung-Eun;Cheng, Jinhua;Yang, Seung Hwan
    • Journal of Applied Biological Chemistry
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    • v.62 no.3
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    • pp.257-264
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    • 2019
  • Rice bran is considered a natural source of antioxidants. In this study, rice bran was fermented with lactic acid bacteria to increase its antioxidant activity. Four strains isolated from fermented food, Lactobacillus plantarum MJM60383, Lactococcus lactis subsp. lactis MJM60392, Lactobacillus fermentum MJM60393, and Lactobacillus paracasei MJM60396, were confirmed as safe through stability tests such as safety assessment for biogenic amine production, hemolytic activity, and mucin degradation, and showed high reducing capacity. The antioxidant activity of rice bran fermentation altered by these strains was evaluated using several methods including measurement of $Fe^{2+}$ chelating activity and scavenging activity by 1,1-diphenyl-2-picryl-hydrazil (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and nitric oxide assays. In this study, the total phenolic content and ${\gamma}$-oryzanol were evaluated by high-performance liquid chromatography. Compared to non-fermented rice bran and a commercial product, rice bran fermented with Lactococcus lactis subsp. lactis MJM60392 showed the highest phenolic content (844.13 mg GAE/g). Moreover, the content of ferulic acids, ${\rho}$-coumaric acid, and ${\gamma}$-oryzanol in rice bran increased after fermentation with L. lactis subsp. lactis MJM60392 and L. fermentum MJM60393 compared to other samples. Indeed, the DPPH radical scavenging activity and NO scavenging activity were also found to be high in these fermented rice brans. These results indicated that fermentation with lactic acid bacteria increases the active compound levels and the potent antioxidant activities of rice bran.

Blending Effect of Palm Oil on Physicochemical Properties of Rice Bran Oil

  • Yoon, Suk-Hoo;Kim, Sun-Ki;Teah, Yau-Kun;Kim, Kil-Hwan;Kwon, Tai-Wan
    • Korean Journal of Food Science and Technology
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    • v.18 no.5
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    • pp.329-333
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    • 1986
  • Rice bran ell was blended with double fractionated palm olein (DF palm olein) to examine the cooking performance of blended oil. A blended oil made with 80% or higher rice bran oil and 20% or less DF palm olein passed the cold test, and had a cloud point of $-3^{\circ}C$. Blending of DF palm olein to rice bran oil lowered the smoke point, refractive index, and absorbancies at 232 and 268 nm of rice bran oil. Dielectric constant of oils was not affected by blending during heating. Blending of DF palm olein , however, increased the acids formation in rice bran oil, whereas it retarded polymer formation. The results of the analytical methods used in this study except dielectric constant measurement showed significant difference among the blended oils depending on the blending ratios.

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A Study on the Feasibility Test & the Performance Experiment of Small Type Diesel Engine using the an Rice-bran oil (미강유적용 소형 디젤기관의 타당성 검증 및 성능실험에 관한 연구)

  • Yu, B.G.;Cha, K.O.;La, W.J.;Chung, J.D.
    • Journal of ILASS-Korea
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    • v.2 no.3
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    • pp.44-50
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    • 1997
  • Bio-diesel oil is a great possibility to solve the pollution problem caused by the exhaust gas from diesel engine vehicles. Recently the use of bio-oils in disel engines has received considerable attention to the forseeable depletion of world oil supplies. So, Bio-diesel oil has been attracted with attentions as an alternative and clean energy source. The objective of this paper is to experimentally investigate the characteristic of performance using light oil, rice-bran oil, heated rice-bran oil, rice-bran oil treated with ultrasonic energy. We included rice-bran oil and applied ultrasonic energy to highly viscous bio-oils. These methods seems to have never been tried yet. The final data may be able to be applicated for the design of the diesel engine using an alternative fuel.

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