• Title, Summary, Keyword: rice bran oil

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An Experimental Study on the Exhaust pollutant Reduction in Diesel Engine using a Rice-Bran Oil (미강유를 사용한 디젤기관에서의 배기오염물질 저감에 관한 실험적 연구)

  • 이준서
    • Journal of Advanced Marine Engineering and Technology
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    • v.22 no.6
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    • pp.754-762
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    • 1998
  • Exhaust emissions in diesel engine are affected by fuel properties but the reason for this is not clear. Especially the recent strong interest in using low-grade fuel demands extensibe investigation in order to clarify the exhaust emissions. Bio-Diesel oil has a great possibility to solve the pollution problem caused by the exhaust gas from diesel engine vehicles. The use of bio-oils in diesel engines has received considerable atten-tion to the forseeable depletion of world oil supplies. So bio-diesel oil has been attracted with attentions for alternative and clean energy source. The purpose of this paper is to evaluate the fea-sibility of the rice-bran oil for alternative fuel in a diesel engine with rgard to exhaust emis-sions.

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Comparative Stability of vit E isomers Extracted from Unsaponifiable Fractions of Rice Bran Oil under Various Temperature and Oxygen Conditions

  • Lee, Young-Sang;Park, Soon-Ryang
    • Korean Journal of Plant Resources
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    • v.21 no.6
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    • pp.435-439
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    • 2008
  • Due to the fact that tocopherols and tocotrienols have antioxidant and anticancer properties, the commercial utilization of unsaponifiable fractions in rice bran is increasing. These nutraceutical compounds, however, are fairly unstable and readily break down when exposed to oxygen or lighting conditions. To compare the relative sensitivity of vit E isomers to heat and oxygen, concentrated unsaponifiable fractions extracted from crude rice bran oil were exposed to various temperature, oxygen (nitrogen-balanced), and bathing solvent conditions and resultant concentration changes in ${\alpha}$- and ${\gamma}$-tocopherols (T) and tocotrienols (T3) were evaluated. Each isomer exhibited different heat stability. Among them, ${\alpha}$-T3 degraded more rapidly compared to other vit E isomers while ${\alpha}$-T was the most stable isomer. Oxygen level also showed significant impact on each isomer's stability where severe reductions of ${\gamma}$-T (by 20%) and ${\gamma}$-T3 (by 29%) were observed under 2% oxygen conditions, while under 0% oxygen conditions no degradation could be observed even after exposure to $95^{\circ}C$ for 4 hours. When various blending solvents were mixed with concentrated unsaponifiable fractions, organic solvents such as isooctane and hexane were more effective in maintaining the stability of ${\gamma}$- T3 compared to edible oils, among which com oil was more efficient than soybean and rice bran oils.

Development of new food protein through chemical modification of rice bran proteins

  • Bae, Dongho;Jang, In Sook
    • Journal of Applied Biological Chemistry
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    • v.42 no.4
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    • pp.180-185
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    • 1999
  • Protein concentrate was produced and succinylated from rice bran to assess and improve its functional properties for the purpose of expanding the uses of rice bran proteins. The most effective solvent for the extraction of rice bran proteins was 20% aqueous ethanol at pH 9. The protein content of rice bran protein concentrate produced was 70.0% and the total protein yield was 64.3%. The extent of succinylation of free amino groups in the modified products was 72.8%. Though the modified protein products showed good functional properties including solubility, emulsion properties, and oil absorption capacity, it did not form gel. Succinylation improved solubility and emulsion and gelling properties. These improvements in functionality will enhance the value of rice bran proteins, thus enabling them to be more competitive with other food proteins.

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Effects of Feeding Polished or Brown Rice Diet with Different Kinds of Lipids on the Lipid Metabolism in Rats (지방의 종류를 달리한 현미와 백미 식이를 섭취시켰을 때 흰쥐의 체내 지방 대사에 미치는 영향)

  • Kim, Mi-Kyung;Won, Eun-Joo
    • Journal of Nutrition and Health
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    • v.17 no.2
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    • pp.154-162
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    • 1984
  • This study was done to see effects of feeding a 77% polished or brown rice diet with corn oil, rice bran oil or butter on the lipid metabolism in weanling rats. The results are summarized as follows : 1) Food consumptions, body weight gains and tissue weights were not different among experimental groups. 2) Weights of daily fecal output and daily fecal excretions of total lipids, cholesterols, nitrogen and glucose were higher in brown rice groups than in polished rice groups. 3) Polished rice - rice bran oil group had the highest concentrations of total lipids and cholesterols in serum 4) Polished rice groups tended to have higher serum lipid and cholesterol concentrations than brown rice groups.

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Effect of Degumming Reagents on the Recovery and Nature of Acetone Insolubles from Rice Bran Oil (미강유로부터 Acetone Insolubles 회수 및 성질에 미치는 탈검제의 영향)

  • 이태규;노민환;양희천;김충기;송근섭;엄태붕;권용주
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.3
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    • pp.220-224
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    • 1991
  • Six reagents (water, citric acid, phosphoric acid, oxalic acid, acetic anhydride and maleic anhydride) were evaluated for their effectiveness is degumming rice bran oil. All chemical reagents tested were found to be significantly more effective than water in removing phosphatides from crude rice bran oil. Especially acetic anhydride and phosphoric acid were effective in reducing phosphorous levels (92.5% and 93.3% removeal, respectively). Nonhydratable phospholipids, lysophosphatidyl choline, were removed more effectively by the chemical reagents than by the water degumming. The major phospholipid(PL) components were phophatidyl choline. Oleic, linolieic and palmitic acids were the major fatty acids of PL in rice bran acetone insolubles(AI). The AI recovered by acetic anhydride degumming produced the most stable emulsions. However, the AI obtained from phophoric acid or oxalic acid treatments had very poor emulsifying properties.

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Changes of Breadmaking Characteristics with the Addition of Rice Bran, Fermented Rice Bran and Rice Bran Oil (쌀겨, 발효쌀겨 그리고 쌀겨유의 첨가에 따른 제빵특성의 변화)

  • Park, Hyun-Sil;Choi, Kyoung-Min;Han, Gi-Dong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.5
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    • pp.640-646
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    • 2008
  • This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

An effective method for reducing free fatty acid content of high-acid rice bran oil by enzymatic amidation

  • Wang, Xiaosan;Wang, Xingguo;Wang, Tong
    • Journal of Industrial and Engineering Chemistry
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    • v.48
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    • pp.119-124
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    • 2017
  • An improved method of deacidification of high-acid rice bran oil (HRBO) by an enzymatic amidation reaction between free fatty acids (FFA) and ethanolamine is described in this study. The reaction conditions were optimized to minimize the FFA content of HRBO. Under optimal reaction conditions (2% of Lipozyme 435, about 1:1 mass ratio of oil to solvent and at $76^{\circ}C$), acid value of HRBO was reduced from 21.5 to 1.6 mg/g after 4 h reaction. The final oil product was rich in fatty acid ethanolamides (11.9 wt %) which are desirable bioactive lipids. Compared to esterification deacidification using glycerol or monoacylglycerols (MAG) as acyl acceptor, enzymatic deacidification by amidation can be completed in a much shorter time because amidation reaction is much more favorable than the esterification. This is the first time that ethanolamine is used as acyl acceptor to enzymatically deacidify a high-FFA oil. Such an enzymatic route is highly effective and environmentally desirable.

Studies on the Enzymatic Properties of Rice Bran Lipase (미강 Lipase의 효소 화학적 성질에 대한 연구)

  • Choi, Mi-Ja;Lee, Gui-Ju
    • Journal of Nutrition and Health
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    • v.14 no.3
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    • pp.146-150
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    • 1981
  • Some enzymatic properties of the lipase extracted from rice bran were studied. The rate of free fatty acid formation as a function of incubation time was maximum after 30 min. at $35^{\circ}C$. The activation energy of the enzyme was 1.83 Kcal/mol and using a olive oil emulsion as substrate, the Km value was $0.8{\times}10^{-3}M$. The enzyme activity was more stimulated by calcium ion. Application of these enzymatic properties onto the effective utilization of rice bran and preservation of rice were discussed.

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Isolation of Functional Fatty Acid in Cosolvent Induced SFE Process (공용매가 첨가된 초임계유체 추출공정에서 기능성 지방산의 추출)

  • Lee, Seung Bum;Park, Kyung Ai;Hong, In Kwon
    • Applied Chemistry for Engineering
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    • v.10 no.3
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    • pp.438-444
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    • 1999
  • The natural full-fat rice bran is reported to contain 8.4 to 14.7 wt % Lipids, but the amount and composition of bran depend on the type of rice, quality of paddy, pretreatments to paddy such as parboiling, type of milling system employed, and the degree of polishing. These lipids are usually mixtures of several class fatty acids containing palmitic acid, linolenic acid, linoleic acid, oleic acid, stearic acid, tocopherol, squalene, etc. In this study the oil rich essential fatty acid (EFA) including squalene was extracted from the domestic brown rice bran using supercritical fluid extraction (SFE) and cosolvent induced SFE process, respectively. And the extracts were analyzed with GC-MSD. The extracted amount of rice bran oil was dependent upon the operating pressure and temperature, and the fatty acid composition of oil was varied with the reduced density (${\rho}_{\gamma}$) of supercritical carbon dioxide. About 70~80% of rice bran oil was extracted in 4hrs. The cosolvent induced SFE process shortened the total extraction time, extracted greater amount of oil than SFE process. Especially squalene which was not found in solvent extract phase was identified in SFE and cosolvent induced SFE process.

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Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils

  • Park, Jae-Hee;Kim, Chang-Soon
    • Preventive Nutrition and Food Science
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    • v.7 no.3
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    • pp.255-260
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    • 2002
  • Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to rapidly become rancid, presenting difficult challenges for commercial distribution. In this study, an-tioxidant activities of green tea extracts (GTE) were evaluated in Yukwa fried in soybean oil (SBO), rice bran oil (RBO) and winterized rice bran oil (WRBO) during storage at 4$0^{\circ}C$ for 12 weeks. Lipid oxidation of Yukwa was determined by acid value (AV), peroxide value (POV), p-anisidine value(AnV), totox value and sensory evaluation. The addition of GTE to the oils reduced the increases in AV, POV, AnV, and totox. Totox increased most vapidly in Yukwa fried in SBO, fellowed by RBO>WRBO>SBO+200 ppm GTE>RBO+200 ppm GTE > WRBO + 200 ppm GTE (p<0.05). Sensory evaluation revealed that the addition of 200 ppm GTE delays rancidity in Yukwa by 7~8 weeks; providing compelling evidence that GTE is an effective antioxidant for Yukwa.