Comparison of 11 rice bran stabilization methods by analyzing lipase activities

The production of rice bran oil is severely impeded because of the rapid rancidity caused by rice bran lipase. Eleven stabilization treatments including 6 heating treatments and 5 nonheating treatments were carried out in this research. Lipase activities as well as oil colors, oil compositions, and contents of vitamin E and γ‐oryzanol after different treatments were investigated to evaluate the effect of stabilization and oil qualities. All the treatments had no significant influence (p > .05) on the oil compositions and γ‐oryzanol contents. Among six heating treatments, autoclaving had the best stabilization effect for 10.73% lipase activity remained and other heating treatments held about 30%–35% lipase activities residual except dry heating (68.88%). Heating treatments except steam heating resulted in the significant decreases (p