Effects of Microwave Heating of Rice Bran with Different Moisture Contents on Its Storage and Functional Properties

Abstract

Abstract: Effects of microwave heating of rice bran with original moisture content and fully watering rice bran on contents of free fatty acids(FFA), protein solubility and emulsifying activity were studied. Results show that the effect of moisture content on rice bran stabilization is great. Microwave heating of rice bran with original moisture content can partially restrain the activity of lipase and has very little effect on protein solubility and emulsifying activity. It can be used for short period storage of rice bran. The FFA content of fully watering rice bran almost remained unchanged and its functional properties weredestroyed a lot after the rice bran was heated by microwave and then storaged at 35℃ for 4 weeks.

Key words: rice bran, microwave, moisture, storage, functional property

SUN Ming, YAN Mei-Rong, CHEN Jing, WANG Xue-Mei. Effects of Microwave Heating of Rice Bran with Different Moisture Contents on Its Storage and Functional Properties[J]. FOOD SCIENCE, 2005, 26(9): 76-79.

[1]	HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.
[2]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[3]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[4]	ZHANG Ping, LIU Hongwei, HUANG Jianhua, CHEN Lin. Determination of Major and Trace Metal Elements in Beer by Microwave Plasma-Atomic Emission Spectroscopy [J]. FOOD SCIENCE, 2021, 42(8): 243-247.
[5]	SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng. Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge [J]. FOOD SCIENCE, 2021, 42(8): 46-51.
[6]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.
[7]	LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin. Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle [J]. FOOD SCIENCE, 2021, 42(7): 253-259.
[8]	WU Xiaojuan, WU Wei. Effects of Protein Oxidation Induced by Rice Bran Rancidity on the Interfacial Properties of Rice Bran Albumin [J]. FOOD SCIENCE, 2021, 42(6): 8-15.
[9]	ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan. Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria [J]. FOOD SCIENCE, 2021, 42(5): 252-261.
[10]	WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2021, 42(4): 23-30.
[11]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[12]	ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.
[13]	CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang. Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage [J]. FOOD SCIENCE, 2021, 42(3): 251-257.
[14]	JIA Hao, YAO Yaya, ZHOU Chenxia, LIU Yangxingyue, LI Huijing. Effect of Ozone Treatment Combined with Closed Packaging on Wheat Quality during Storage [J]. FOOD SCIENCE, 2021, 42(3): 258-265.
[15]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.

Effects of Microwave Heating of Rice Bran with Different Moisture Contents on Its Storage and Functional Properties

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments