• Title, Summary, Keyword: rice bran oil

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The Changes of Erythrocyte Feature and Ca Concentration in Rat Fed the Diet Containing Different Common Oils in Korea : Sesame Oil, Perilla Oil, Rice Bran Oil and Mixed Oil (급원이 다른 식이 지방이 흰쥐의 적혈구 성상 및 Ca 함량에 미치는 영향 -참깨유, 들깨유, 미강유 중심으로-)

  • 김숙희
    • Journal of Nutrition and Health
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    • v.26 no.5
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    • pp.524-531
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    • 1993
  • In this experiment, we investigated the changes of erythrocyte feature and Ca concentration in rat fed the diet containing different common oils in Korea for different feeding periods(4 weeks or 12 weeks), using Korea sesame oil, perilla oil, rice bran oil and mixed oil. W-3/w-6 ratio of each group was 0.001, 1.44, 0.03 and 0.112, respectively. P/S ratio of each group was 9.64, 10.49, 5.58 and 1.68, respectively. Perilla oil(w-3 rich) increased w-3/w-6 ratio of erythrocyte membrane, decreased the amount of trapped Ca and inhibited the decrease of cell volume. These results indicate that in maybe increase erythroyte fluidity and deformability, and affect erythrocyte function. In conclusion, w-3 rich perilla oil affects erythrocyte feature.

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Studies on the Properties and Frying Performance of Domestic Rice Bran Oil (국산(國産) 미강유(米糠油)의 성상(性狀)과 튀김적성(適性)에 관(關)한 연구(硏究))

  • Kim, Gum-Sik;Yum, Cho-Ae
    • Korean Journal of Food Science and Technology
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    • v.15 no.1
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    • pp.77-89
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    • 1983
  • Properties and frying performance of domestic rice bran oil were studied. For this purpose, the analyses on the following characteristics were performed and their comparison with the characteristics of soybean oil was made: fatty acid composition, glycerides, composition, acid value, specific gravity, color, petroleum ether insoluble oxidized fatty acid, viscosity, smoke point, foam test, and water solubility. The results were as follow: 1) Fatty acid composition of domestic rice bran oil by gas chromatography was same as perviously reported, and similar to the fatty acid composition of the rice bran oil in foreign countries. Also the glyceride composition of domestic rice bran oil was analyzed by the methods of TLC, column chromatography, and high performance liquid chromatography. The results were monoglyceride ranged from one to four percent; diglyceride 30-30% and triglyceride 66-80%. Consequently, the composition was proven completely different from that of the other edible oils. 2) The high contents of mono-glyceride in rice bran oil resulted in high values of specific gravity and water-solubility respectively. However, high contents mono glyceride and diglyceride indicated little affection to changes of acid value, color, petroleum ether insoluble oxidized fatty acid, and smoke point on frying. 3) Because of low contents of linoleic acid, domestic rice bran oil was estimated stable on frying, whereas soybean oil was easily polymerized. 4) A serious foaming and low smoke point on Frying in domestic rice bran oil were caused by its impurities. It seems that monoglyceride and diglyceride had little relation with foaming and smoke point. 5) Oils with serious foaming and low smoke point on frying caused a substantial quality loss in terms of flavor and appearance of fried materials.

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Development and Use of a Low-Cost Extruder for the Rice-Oil Stabilization (미강안정화(米糠安定化)를 위한 저렴 Extruder의 개발 및 이용)

  • Cheigh, Hong-Sik;Kim, Chul-Jin
    • Korean Journal of Food Science and Technology
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    • v.16 no.1
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    • pp.37-40
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    • 1984
  • A simple and low cost autogenous-type extruder with a capacity of about 400kg/hr for rice bran-oil stabilization was developed. Specific energy consumption of the extruder was 0.060-0.070 KWH/kg of rice bran during extrusion. Rice bran was easily extruded to form flakes or pellets with an increase of bulk density. And also the desired extrusion temperature of $95^{\circ}C{\;}to{\;}150^{\circ}C$ could be easily obtained without any water addition when the rice bran was properly parametered with feed rate. The moisture content of bran was reduced and peroxidase was significantly inactivated after extrusion. The rice bran stabilized by the extrusion process was excellent in storage stability without considerable increase in free fatty acids.

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Isolation and Identification of Rice Bran Oil Assimilating Yeast (미강유 자화효모의 분리 및 동정)

  • 이정윤;이은숙
    • The Korean Journal of Food And Nutrition
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    • v.1 no.1
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    • pp.3-6
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    • 1988
  • For the purpose of the production of yeast cell protein from rice bran oil, it's assimillating yeast(E222) was isolating from soil and the resulting of identification was shown that it was belonging to Candida aibican species Total free amino acids from yeast cells were shown 0.05% per gram. Nine other species of amino acids as well as glycine, glutamic acid, alanine, leucine and aspartic acid were produced from yeast cells.

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Optimization of the process conditions for the emulsification of rice bran oil using response surface methodology (반응표면분석법을 이용한 현미유 유화 제조공정 최적화)

  • Baek, Jin Woo;Lee, Kwang Yeon;Lee, Hyeon Gyu
    • Korean Journal of Food Science and Technology
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    • v.51 no.6
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    • pp.531-536
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    • 2019
  • In this study, the optimization of the manufacturing process for the oil-in-water emulsification of rice bran oil was performed by response surface methodology (RSM) using varying amounts of the emulsifier (0.05-0.25%), varying rotation speeds of the homomixer (4,000-8,000 rpm), and varying water to oil ratios (0.8-1.6%) as independent variables, and the emulsion stability index (ESI) as the dependent variable. The optimization conditions predicted by the RSM model were 0.2%g of the total amount of the rice bran oil emulsion, emulsified at the homomixer rotation speed of 6,700 rpm using a water to oil ratio of 1:3. The ESI of the rice bran oil emulsion prepared under the optimized conditions was 95.7%, which was similar to the predicted value of 94.4% obtained by the RSM model. The transmission stability and the backscattering values were found to agree with each other over time and the turbiscan stability index was less than 0.7, indicating that the aggregation and upper floatation were less while the dispersion stability was maintained.

A Study on the Atomization of a Highly Viscous Biodiesel Oil (고점성 바이오 디젤유의 분무미립화에 관한 연구)

  • 주은선;정석용;강대운;김종천
    • Transactions of the Korean Society of Automotive Engineers
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    • v.5 no.1
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    • pp.146-153
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    • 1997
  • An experiment was conducted to figure out the atomization characteristics of a highly viscous biodiesel fuel with rice-barn oil applying and ultrasonic energy into it. A spray simulator for the droplet atomization, an ultrasonic system, and six different nozzles(3 pintle-type nozzles and 3 single hole-type nozzles) were made. To investigate effects of ultrasonic energy in a highly viscous liquid fuel, an immersion liquid method was used as a measurement method on droplet size distributions. It was found that the ultrasonic energy was effective for the atomization improvement of the rice-bran oil as a highly viscous biodiesel fuel and the factor나 such as the nozzle opening pressure, pin-edge angles, hole diameters, and collection distances affected the atomization of spray droplets.

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Stabilization of Rice Bran by Microwave Energy (마이크로파 에너지에 의한 쌀겨의 안정화)

  • Rhee, Joon-S.;Yoon, Heeny H.N.
    • Korean Journal of Food Science and Technology
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    • v.16 no.1
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    • pp.113-119
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    • 1984
  • Initial moisture content and weight of the rice bran and treatment time were identified as important variables for the inactivation of lipase and peroxidase present in rice bran. Multiple regression analysis was used to obtain a prediction equation to measure the effects of moisture content and weight of the sample and microwave treatment time on the residual lipase activity and loss in weight. It was found that the microwave treatment did not affect acid value and extractability of the rice bran oil.

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Effects on the Application of Popped Rice Hulls Compost as Substitute Material of Yacto in Yang-jik Nursery Bed of Panax ginseng C. A. Meyer (인삼 양직모밭에서 약토 대체를 위한 팽화왕겨퇴비의 시용 효과)

  • Kang, Seung Weon;Lee, Sung Woo;Hyun, Dong Yun;Kim, Jang Wook;Kim, Yong Bum;Lee, Hye Jin;Cha, Seon Woo
    • Korean Journal of Medicinal Crop Science
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    • v.21 no.1
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    • pp.45-48
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    • 2013
  • This study was carried out to know the substitute effect of Yacto (leaf mold compost) on popped rice hulls compost (PRHC) in Yang-jik nursery bed of Panax ginseng. PRHC was mixed with Yacto as 50:50 ratio, and 1 ~ 2% of the mixed oil cake, rice bran and urea were also added to promote decaying the mixed compost. The mixed compost made by PRHC and Yacto was showed that positive effect on the growth of ginseng seedling when it was mixed with 1% of oil cake and rice bran, and 2% of mixed oil cake. But addition to the 2% of urea in the mixture of PRHC and Yacto was not positive effect on the growth of ginseng seedling. Root yield of the mixed compost was similar to that of conventional compost by made 100% of Yacto. Therefore, the mixed compost can substitute for Yacto when PRHC and Yacto were mixed by 50:50 ratio and added 1% of oil cake and rice bran.

Effect of Microwave Treatment on the Antioxidant Activity of Rice Processed By-products (Microwave처리에 의한 쌀 가공 부산물의 항산화능의 변화)

  • 배성문;김정한;조철우;정태춘;하정욱;이승철
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.6
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    • pp.1026-1032
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    • 2001
  • Microwave treatment was studied to investigate the antioxidant ability of rice hull and rice bran. The color changes were related to the intensity of microwave and to the treated time on rice bran. However, the electron donating abilities of rice hull and rice bran extract were not much affected by microwave intensity. Rice hull extract treated with a 100 W microwave showed 80% inhibition of lipid peroxidation when fish oil was treated with $H_2O$$_2$. Also inhibition activity against lipid peroxidation in rice hull is more stable than that of rice bran when treated with microwave. Overall, rice hull extract showed better antioxidant activity than rice bran. It seems that rice hull contains higher antioxidant components as well as the browning reaction products having anti-oxidant activity during microwave treatment.

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