米糠油
化学
南极洲假丝酵母
植物甾醇
食品科学
甘油三酯
脂肪酶
麸皮
色谱法
制浆造纸工业
有机化学
酶
原材料
生物化学
工程类
胆固醇
作者
Liujia Xu,Yi Zhang,Vladimir Živković,Mingming Zheng
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-11-01
卷期号:393: 133440-133440
被引量:14
标识
DOI:10.1016/j.foodchem.2022.133440
摘要
Rice bran oil (RBO) contains a variety of nutrients, but the high acid values largely hinder its processing into edible oil. Thus, the tandem continuous-flow reactors are proposed and developed for the enzymatic deacidification of RBO and simultaneous production of functional oils. The results indicate that the Candida antarctica lipase B (CALB) immobilized on the hydrophobic ordered mesoporous silicon (OMS-C18) increased 6.6 times of the catalytic activity and improved at least 20 ℃ of temperature tolerance compared to the commercial Novozym 435. The tandem continuous-flow enzymatic reactors removed 91.4% of free fatty acid and increased 9 and 12 times of phytosterol ester and diacylglycerol in RBO, respectively. Moreover, the retention rate of γ-oryzanol was at least 40% higher than that obtained by traditional alkali refining. This study provides an effective and sustainable method to continuously convert the low-value RBO into value-added products, which brings huge potential to cleaner industrial production.
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