Studies on the Enzymes in Rice Bran (1) Change of Fat and Acid Value during preservation

摘要

I have studied on the Enzymes of rice bran during preservation heating at various periods at constant temperatures and under atmospheric pressure. I found following facts through experiments. 1. It increases A. V. ratio of rice bran oil at above 120?é, but it does not effect on its fat by heating. 2. It increases A. V. ratio of rice bran oil rapidly at below 90?é., while it does not effect on its fat during preservation.