Effect of lipase deactivation through radio frequency on the rice bran's quality and stability

The enzyme inactivation by radio frequency and traditional hot air heating treatment on the rice bran were studied. The rice bran's stability was compared through different heating method and the rice bran's quality by radio frequency heating was analyzed. Results showed that traditional hot air heating treatment on rice bran could not get the aim of stability (peroxidase activity still was 27%) . Under the RF enzyme inactivation process, lipase and peroxidase activity of rice bran was significantly decreased, the reduction of peroxidase activity got to 98.7%. At the same time, the oil extraction rate was high and the acid value of rice bran oil was low. It also showed that oil degradation was slow and stability, that was good during oil storage after RF enzyme inactivation process. However, the rice bran color was more darken, and nutrients of rice bran have a little loss, when it heated at 120℃ RF. So, RF thermal inactivation treatment had a good effect to improve the stability of rice bran, it should be widely applied.