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Isolation And Activity Determination Of Lipase From Rice Bran

Sowmya, Joy (2007) Isolation And Activity Determination Of Lipase From Rice Bran. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Rice in one of the most important cereals extensively used world wide as a staple food and a dominant source of protein in the developing and underdeveloped countries. Rice bran, the outer brown layer of rice obtained during milling of brown rice is a rich source of nutrients and forms about 5% of the total rice. Even though the rice bran production is high its use as food and feed is limited. This is due to the rapid deterioration of triacyl glycerol to free fatty acid catalyzed by the enzyme lipase. The main objective was to isolate this lipase enzyme from rice bran and to determine the activity of it. Understanding the functional relationship of rice bran lipase will help in evolving better and more efficient methods of inactivating lipase in vivo. It also concentrates on the quality assessment of rice bran oil in comparison with other vegetable oils.
Uncontrolled Keywords: rice bran lipase enzyme isolation enzyme
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/600

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