Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/4368/
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| Title |
Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment.
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| Creator |
Vetrimani, R.
Jyothirmayi, N. Haridas Rao, P. Ramadoss, C. S. |
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| Subject |
05 Enzymes
21 Cereals 04 Irradiation |
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| Description |
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.
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| Date |
1992
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/4368/1/Leben.-Wiss.%20u.-Technol.%2C%2025.%20532-535%20%281992%29.pdf
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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