Instability of Rice Bran :-- Rice bran contains oil in it ,It also contains lypase Enzyme which is oil splitting enzyme. Lypase convert the fat into FFA(free fatty acids) which is undesirable because it deteriorate the quality of the product as it gives soapy flavour,FFA increases the acidity.
Lypase ia also present in intact grain but in this case lypase and oil are present separately and lypase remains same untill the vran surface injured.
During milling ,the bran surface is ruptured and separated from brown rice. The lipase comes in contact with oil bearing layers and causes hydrolysis of fats to FFA. The process os called HYDROLYTIC RANCIDITY.
The FFA get oxidised in the presence of oxygen & other oxidative agents which further results in oxidative rancidity with the production of unpleasant odours & flavors.
To Prevent the Formation of FFA bran get stabilize by different methods for long storage period without damage. This is known as BRAN STABILIZATION. Which includes the inactivation of lypase enzyme by different methods, Parboiling is also contributed Bran stabilization.
Also Read
👉 What is Rice Bran
👉 Catagories of Rice Bran
👉 Top 7 Uses of Rice Bran
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