Chemical Properties of Major Subunit of Rice Bran Lipase

1978 ◽  
Vol 42 (3) ◽  
pp. 599-606 ◽  
Author(s):  
Yukio Fujiki ◽  
Yasuo Aizono ◽  
Masaru Funatsu
Keyword(s):  
Rice Bran ◽  
Chemical Properties ◽  
Rice Bran Lipase

scholarly journals Chemical properties of major subunit of rice bran lipase.

1978 ◽  
Vol 42 (3) ◽  
pp. 599-606 ◽  
Author(s):  
Yukio FUJIKI ◽  
Yasuo AIZONO ◽  
Masaru FUNATSU
Keyword(s):  
Rice Bran ◽  
Chemical Properties ◽  
Rice Bran Lipase

scholarly journals Biochemical Studies on Rice Bran Lipase

1971 ◽  
Vol 35 (12) ◽  
pp. 1973-1979 ◽  
Author(s):  
Yasuo AIZONO ◽  
Masaru FUNATSU ◽  
Katsuya HAYASHI ◽  
Masanori INAMASU ◽  
Masayuki YAMAGUCHI
Keyword(s):  
Rice Bran ◽  
Biochemical Studies ◽  
Rice Bran Lipase

Method of phorbol ester degradation in Jatropha curcas L. seed cake using rice bran lipase

2014 ◽  
Vol 117 (3) ◽  
pp. 372-374 ◽  
Author(s):  
Chusnul Hidayat ◽  
Pudji Hastuti ◽  
Avita Kusuma Wardhani ◽  
Lana Santika Nadia
Keyword(s):  
Rice Bran ◽  
Phorbol Ester ◽  
Jatropha Curcas ◽  
Seed Cake ◽  
Jatropha Curcas L ◽  
Rice Bran Lipase

scholarly journals An Intensified Esterification Process of Palm Oil Fatty Acid Distillate Catalyzed by Delipidated Rice Bran Lipase

2006 ◽  
Vol 6 ◽  
pp. 1124-1131 ◽  
Author(s):  
Fui Chin Chong ◽  
Beng Ti Tey ◽  
Zanariah Mohd. Dom ◽  
Nordin Ibrahim ◽  
Russly Abd. Rahman ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Rice Bran ◽  
Reaction Temperature ◽  
Palm Oil ◽  
Packed Bed ◽  
Packed Bed Reactor ◽  
Silica Gels ◽  
Water Removal ◽  
Rice Bran Lipase ◽  
Fatty Acid Distillate

An intensified esterification process was operated by circulating 10 l of reaction mixtures, consisting of palm oil fatty acid distillate (PFAD) and glycerol in hexane, through a packed-bed reactor (PBR) filled with 10 kg of delipidated rice bran lipase (RBL). The influence of the process parameters, such as reaction temperature and type of water-removal agent, on the performance of this intensified esterification process were investigated. The highest degree of esterification (61%) was achieved at a reaction temperature of 65°C, using silica gels as the water-removal agent. Thin-layer chromatography (TLC) analysis showed that the major composition of the esterified product was diacylglycerol.

scholarly journals Studies on an Antitumor Polysaccharide RBS Derived from Rice Bran. I. Preparation, Physico-chemical Properties, and Biological Activities of RBS

1985 ◽  
Vol 105 (2) ◽  
pp. 188-193 ◽  
Author(s):  
ETSUO ITO ◽  
SUGURU TAKEO ◽  
HISAO KADO ◽  
HISAO YAMAMOTO ◽  
NOBUHIRO WATANABE ◽  
...  
Keyword(s):  
Rice Bran ◽  
Biological Activities ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Utilisation of Rice Bran Fatty Gel in various Cosmetics

2020 ◽  
Vol 13 (1) ◽  
pp. 75-83
Author(s):  
Priyatoshi V. Dongre ◽  
V.Y. Karadbhajne
Keyword(s):  
Fatty Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Chemical Properties ◽  
Value Added ◽  
World Market ◽  
Cold Cream ◽  
Essential Components ◽  
Natural Remedies ◽  
Acid Gel

The Rice bran fatty acid a natural remedies are more acceptable in the belief that they are safer with fewer side effect .Cosmetic are considered as essential components in life exponential increased in demand for crucial needs everyday item high quality value added product like cream cosmetic product natural formulation having growing demand in world market .The present work deals with the development and formulation we propose to make shampoo, cold cream by using rice bran fatty acid gel it is a natural vegetable wax by product of rice bran oil (RBO) , the gel have seen is light , non sticky , smooth , and suitable for normal and oil skin . the studies carried out in preparation of cosmetic. There physio -chemical properties were tested tested and observed it can widely used in industrial application because of its good consistency emollience , and gelling property also good moisturising agent its keep skin soft and moisturised.

scholarly journals Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour

2018 ◽  
Vol 6 (3) ◽  
pp. 826-834
Author(s):  
LARAS CEMPAKA ◽  
NIKELYA CASA ◽  
NURUL ASIAH
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Raw Materials ◽  
Chemical Properties ◽  
Fermented Food ◽  
Snack Food ◽  
Nutritional Content ◽  
Fermentation Method ◽  
Sensory Tests ◽  
Food Consumed

Indonesia has a diversity of traditional food. One of them is tempe, a fermented food which is generally made from soybean. Currently, the diversity of tempe raw materials and tempe products are widely developed with the aim of increasing the nutritional content of tempe. Processing soybean into various foods is generally a simple process, like chips. Chip is one of the most popular snack food consumed by all ages. The effects of rice bran tempe flour addition as a fortification of wheat flour in the processing of simulated chips was determined. Rice bran tempe has been made through fermentation method using Rhizopus oligosporus culture. This study aims to determine the chemical properties and sensory tests of simulated chips with the addition of rice bran tempe flour. The simulated chips were formulated by supplementing rice bran tempe flour at different proportions (10%, 20%, and 30%) with 100% wheat flour as a control. Results have shown protein, fat and ash of the simulated chips to be increased, while carbohydrate content decreased corresponding to the increase in proportion of rice bran tempe flour. The result of hedonic test showed that the addition of 10% rice bran tempe flour is the most favourite compared with others. However, the consumer perception has stated that simulation chips product with added rice bran tempe flour has no resemblance to the commercial product as a whole product.

scholarly journals PHYSICAL AND CHEMICAL PROPERTIES OF ORGANIC MINERAL ADDITIVE FOR RUMINANT THROUGH BIOLOGICALLY INCORPORATED BY SACCHAROMYCES CEREVISIAE IN DIFERENCE SUBSTRATES

2015 ◽  
Vol 17 (2) ◽  
pp. 139-146
Author(s):  
Ahmad Sofyan ◽  
Hendra Herdian ◽  
Awistaros Angger Sakti ◽  
Gumilang Khairulli ◽  
Anuraga Jayanegara
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Rice Bran ◽  
Chemical Properties ◽  
Growth Media ◽  
Physical And Chemical Properties ◽  
Cassava Flour ◽  
Organic Mineral ◽  
Mineral Additive ◽  
Physical And Chemical ◽  
And Chemical Properties

This research was conducted to evaluate physical and chemical properties of organic mineral additive incorporated by Saccharomyces cerevisiae which was cultivated on different growth media consisted of cassava flour and rice bran, respectively. Treatment was arranged on completely randomized design consisted of rice bran without inoculants (RBo), rice bran with inoculants (RBi), cassava flour without inoculants (CFo), cassava flour with inoculants (CFi). Substrates were fortified by microminerals contained of Cu (100 ppm), Mn (100 ppm), Zn (100 ppm), I (10 ppm), Fe (2.5 ppm) and Co (2 ppm). Inoculation of S. cerevisiae could reduce fungal contamination. Physical characteristic of cassava flour was better in flavour and texture than rice bran in which tends to rancidity. Nutrients composition was similar in cassava and rice bran however crude fibre content in rice bran tends to be higher after fermentation. Mineral content (Zn and Fe) relatively decreased and in substrate supplemented by inoculant and rice bran had higher than cassava. In summary, micromineral was incorporated in cassava flour with inoculated S. cerevisiae had better than rice bran.Keywords: Organic mineral, cassava flour meal, S. cerevisiae, rice bran, ruminant.

Application of magnetic immobilized papain on passivated rice bran lipase

2020 ◽  
Vol 157 ◽  
pp. 51-59
Author(s):  
Dianyu Yu ◽  
Kuiren Chen ◽  
Jingyang Liu ◽  
Zheming Pan ◽  
Lianzhou Jiang ◽  
...  
Keyword(s):  
Rice Bran ◽  
Rice Bran Lipase
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