FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (4): 204-207.

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Study on Oat Bran Enzymic Inactivation Method

 LI  Fang, LIU  Ying, CHEN  Ji-Wang, TIAN  Xiang-Dong   

  1. 1.Wuhan Polytechnic University,Wuhan 430023,China; 2.Shanxi Jinlvhe Oat Institute,Xiaoyi 032300,China
  • Online:2007-04-15 Published:2011-12-31

Abstract: Lipase inactivation of oat bran was studied by boiling,dry-heating,microwave heating and extruding in this paper. The results showed that extruding could greatly inactivate the lipase and even make it lose activity completely.The extract rate of soluble dietary fiber is 9.444%,and the extract rate insoluble dietary fiber is 7.980%,when the oat bran is extruded at 130℃105℃-90℃,feed-speed 300r/min and screw-speed 400r/min.

Key words: oat bran, lipase activity, soluble dietary fiber