Article ; Online: Developing Lipase Inhibitor as a Novel Approach to Address the Rice Bran Rancidity Issue─A Critical Review.
Journal of agricultural and food chemistry
2024 Volume 72, Issue 7, Page(s) 3277–3290
Abstract: Rice bran is a valuable byproduct from the food processing industry, which contains abundant protein, essential unsaturated fatty acids, and numerous bioactive compounds. However, its susceptibility to rancidity greatly restricts its wide utilization. ... ...
Abstract | Rice bran is a valuable byproduct from the food processing industry, which contains abundant protein, essential unsaturated fatty acids, and numerous bioactive compounds. However, its susceptibility to rancidity greatly restricts its wide utilization. Many strategies have been proposed to delay the rancidity of rice bran, but most of them have their respective limitations. Here, we proposed that developing rice ban lipase peptide inhibitors represents an alternative and promising prescription for impeding the rancidity of rice bran, in contrast to the conventional stabilization approaches for rice bran. For this reason, the rancidity mechanisms of rice bran and the research progress of rice bran lipases were discussed. In addition, the feasibility of utilizing |
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MeSH term(s) | Oryza/chemistry ; Lipase/chemistry ; Proteins ; Peptides/pharmacology |
Chemical Substances | Lipase (EC 3.1.1.3) ; Proteins ; Peptides |
Language | English |
Publishing date | 2024-02-08 |
Publishing country | United States |
Document type | Journal Article ; Review |
ZDB-ID | 241619-0 |
ISSN | 1520-5118 ; 0021-8561 |
ISSN (online) | 1520-5118 |
ISSN | 0021-8561 |
DOI | 10.1021/acs.jafc.3c07492 |
Database | MEDical Literature Analysis and Retrieval System OnLINE |
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