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Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment.

Vetrimani, R. and Jyothirmayi, N. and Haridas Rao, P. and Ramadoss, C. S. (1992) Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment. Lebensmittel Wissenschaft und Technologie, 25 (6). 532-535, 16 ref..

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Abstract

The microwave treatment of rice bra11, wheat germ or soybean led to considerable inactivation of lipase and complete inactivation of lipoxygenase present in these materials. Tire persistence of about 30% lipase activi1y even after 4 min microwave treatment probably reflects the presence of heat stable lipase. The storage studies on microwave treated rice bran show that the bran is stabilized as judged from the much lower increase in its free fatty acid content after one month as compared to the untreated samples.

Item Type: Article
Uncontrolled Keywords: microwave radiation, inactivation of lipase, lipoxygenase, wheat bran, wheat germ, rice bran
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Mar 2018 09:12
Last Modified: 12 Mar 2018 09:12
URI: http://ir.cftri.com/id/eprint/4368

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