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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
05/10/2015 |
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Data da última atualização: |
18/03/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
GOPINGER, E.; ZIEGLER, V.; CATALAN, A. A. da S.; KRABBE, E. L.; ELIAS, M. C.; XAVIER, E. G. |
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Afiliação: |
EDENILSE GOPINGER, UFPel; VALMOR ZIEGLER, UFPel; AIANE APARECIDA DA SILVA CATALAN, UFPel; EVERTON LUIS KRABBE, CNPSA; MOACIR CARDOSO ELIAS, UFPel; EDUARDO GONÇALVES XAVIER. |
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Título: |
Whole rice bran stabilization using a short chain organic acid mixture |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Journal of Stored Products Research, v. 61, p. 108-113, 2015. |
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DOI: |
http://dx.doi.org/10.1016/j.jspr.2015.01.003 |
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Idioma: |
Inglês |
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Conteúdo: |
Rice bran stabilization reduces normal peroxidase, lipoxygenase and auto-oxidation enzymatic activities. Depending on the stabilization treatment, lipolytic enzymes may be reversibly inhibited through partial or permanent denaturation. For effective rice bran stabilization, the treatment should inactivate the lipolytic enzymes and minimize decomposition of bioactive components. The objective of this study was to evaluate the effects of an acetic and propionic acid mixture on the proximal composition, colorimetric profile, gross energy, lipid acid and lipid oxidation products (K232, K270) in rice bran during storage. Whole rice bran treated with organic acids and stored for 120 days exhibited lower quality. However, no major proximal composition alterations were observed during storage or related to organic acid use. Furthermore, organic acids yielded the highest gross energy values, lower lipid acidity increases, less primary (K232) and secondary (K270) lipid oxidation product formation, and maintenance of the yellow color (value ?b?) after storage for 120 days. This study shows that applying an acetic and propionic acid mixture conserves the bran well, which primarily supports its use for treating animal feed. |
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Palavras-Chave: |
Animal nutriton; Estabilização do farelo de arroz; Racion; Stabilization. |
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Thesagro: |
Ácido orgânico; Alimento animal; Arroz; Farelo. |
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Thesaurus NAL: |
Acid value; Feeds; Organic acids and salts; Peroxidation; Rice bran; Storage conditions. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02252naa a2200361 a 4500
001 2025798
005 2016-03-18
008 2015 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.jspr.2015.01.003$2DOI
100 1 $aGOPINGER, E.
245 $aWhole rice bran stabilization using a short chain organic acid mixture$h[electronic resource]
260 $c2015
520 $aRice bran stabilization reduces normal peroxidase, lipoxygenase and auto-oxidation enzymatic activities. Depending on the stabilization treatment, lipolytic enzymes may be reversibly inhibited through partial or permanent denaturation. For effective rice bran stabilization, the treatment should inactivate the lipolytic enzymes and minimize decomposition of bioactive components. The objective of this study was to evaluate the effects of an acetic and propionic acid mixture on the proximal composition, colorimetric profile, gross energy, lipid acid and lipid oxidation products (K232, K270) in rice bran during storage. Whole rice bran treated with organic acids and stored for 120 days exhibited lower quality. However, no major proximal composition alterations were observed during storage or related to organic acid use. Furthermore, organic acids yielded the highest gross energy values, lower lipid acidity increases, less primary (K232) and secondary (K270) lipid oxidation product formation, and maintenance of the yellow color (value ?b?) after storage for 120 days. This study shows that applying an acetic and propionic acid mixture conserves the bran well, which primarily supports its use for treating animal feed.
650 $aAcid value
650 $aFeeds
650 $aOrganic acids and salts
650 $aPeroxidation
650 $aRice bran
650 $aStorage conditions
650 $aÁcido orgânico
650 $aAlimento animal
650 $aArroz
650 $aFarelo
653 $aAnimal nutriton
653 $aEstabilização do farelo de arroz
653 $aRacion
653 $aStabilization
700 1 $aZIEGLER, V.
700 1 $aCATALAN, A. A. da S.
700 1 $aKRABBE, E. L.
700 1 $aELIAS, M. C.
700 1 $aXAVIER, E. G.
773 $tJournal of Stored Products Research$gv. 61, p. 108-113, 2015.
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Embrapa Suínos e Aves (CNPSA) |
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