• Title, Summary, Keyword: ${\gamma}$-oryzanol

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Enzymatic Synthesis of Functional Oil from Rice Bran Oil and Dietary Effects on Hepatic ACAT Activities of High Cholesterol and High Fat Fed Mice (현미유를 이용한 기능성 유지의 효소적 합성 및 고 콜레스레롤, 고 지방 식이가 생쥐의 간 ACAT활성에 미치는 영향)

  • 김성현;부우펑란;이기택
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.5
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    • pp.803-809
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    • 2004
  • Monoacylglycerol (MG) and diacylglycerol (DG), as the components of enzymatically synthesized functional oil, were produced by glycerolysis of rice bran oil and glycerol using IM60 (immobilized lipase) in a stirredbatch reactor at 6$0^{\circ}C$ for 72 hours. After glycerolysis, the contents of triacylglycerol (TG), DG and MG in the produced functional oil were 41.71%,46.19%, and 11.15%, respectively. The functional oil also contained Phytosterols (2.04$\pm$0.17 mg/g), ${\gamma}$ -oryzanol (1.06$\pm$0.04 mg/g) and $\alpha$ -tocopherol (0.13$\pm$0.04 mg/g). In animal experiment the dietary effects of functional oil on hepatic acyl-CoA:cholesterol acyltransferase (ACAT) activities of the high cholesterol and high fat (HCHF)-fed mice were investigated. In functional oil-fed group, the liver ACAT activity was significantly lowered than in HCHF and corn oil-fed groups (p < 0.05). This results suggested that the synthesized functional oil may have an atheroproteetive effect by inhibiting ACAT activity.

Effect of Germination Time and Extrusion Temperature on Properties of Germinated Brown Rice (발아시간과 압출성형온도가 발아현미의 성질에 미치는 영향)

  • Kim, Mi-Hwan;Tungjaroenchai, Wanna;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.5
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    • pp.636-642
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    • 2007
  • In order to develop a novel food utilization of germinated brown rice, physicochemical properties of germinated brown rice and its extrudates were investigated. The physical characteristics, the paste viscosity, and the anti-oxidation activity were analyzed. Brown rice was soaked for 10 hr and germinated for 24 and 48 hr at $30^{\circ}C$. Extrusion conditions of brown rice and germinated brown rice were barrel temperature at 100 and $120^{\circ}C$ and moisture content at 20%. The expansion ratio increased with the increase in germination time. It increased at barrel temperature of $100^{\circ}C$, and decreased at $120^{\circ}C$. The bulk density showed negative corporations with the expansion ratio. The paste viscosity of germinated brown rice was decreased with the increase in the germination time. However the paste viscosity of extrudates was lower as barrel temperature increased. Content of polyphenolic compound in extrudates was increased by increasing germination time and barrel temperature.