Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 283 - 291

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041775

Method of preparing defatted rice bran and functional properties analysis

  • HUANG Lingdong ,
  • TAN Xianxin ,
  • CHEN Ruixi ,
  • ZHU Qiuhao ,
  • LIU Qi ,
  • YAN Chengxing ,
  • ZHAO Feng
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  • 1(College of Biological and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China)
    2(Chongqing Three Gorges Academy of Agriculture Science, Chongqing 404100, China)

Received date: 2025-02-25

  Revised date: 2025-03-06

  Online published: 2025-11-03

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Abstract

Rice bran is rich in nutrients, but it has a relatively high-fat content.To expand its application range in the food industry, it is necessary to de-fat rice bran.This paper selected four pretreatment methods:dry heat, microwave, steaming, and high pressure, to determine the best defatting method for rice bran, optimizeed the process of ultrasonic-assisted ethanol defatting of rice bran, and compared the pasting properties and functional properties such as hypoglycemic, hypolipidemic and free radical scavenging of rice bran before and after defatting.The results showed that dry heat was the best pretreatment method for rice bran degreasing, and it could increase the proportion of soluble dietary fiber in rice bran.Under dry heat conditions, the optimal combination of the degreasing process was:solid-liquid ratio was 1∶6.25, ultrasonic temperature was 56 ℃, ultrasonic time was 25 minutes, and the degreasing rate of rice bran was (85.74±0.18)%.The water holding capacity, oil holding capacity, water solubility, and swelling power of defatted rice bran were better than those of rice bran before defatting.The eGI value of defatted rice bran was:39.13, which was a low-GI raw material.Compared with rice bran before degreasing, defatted rice bran had good effects on α-amylase and pancrelipase inhibition, cholesterol and sodium cholate adsorption, and scavenging of different free radicals.The results showed that defatted rice bran had ideal farinaceous and functional properties, and could be used as raw materials for the subsequent development of functional products of rice bran.

Key words： dry heat; defatted rice bran; defatted ratio; hypoglycemic; hypolipic; antioxidant

Cite this article

HUANG Lingdong , TAN Xianxin , CHEN Ruixi , ZHU Qiuhao , LIU Qi , YAN Chengxing , ZHAO Feng . Method of preparing defatted rice bran and functional properties analysis[J]. Food and Fermentation Industries, 2025 , 51(19) : 283 -291 . DOI: 10.13995/j.cnki.11-1802/ts.041775

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