M is the largest cereal crop in the world, is the main food of half the world population. The product will be three meters in the rolling process, namely rice, rice husk and rice bran, rice bran is the outer layer, there is a wealth of minerals, vitamins, protein, fiber and fat; contains about 14 percent protein, 18 percent fat, 10% ash and 12% fiber, 10% water and 36% of other carbohydrates.
Rice bran contains a potent lipase (lipase), rice bran for food in front of this enzyme must be suppressed, Western Development Research Center, USDA had to squeeze heat damage lipase, to settle bran, but this method also denature proteins, also impact of vitamins, flavor and color. Another non-thermal inhibition registered patent law, which damage to protein enzymes lipase, not be heated, and then concentrated soluble fiber parts separately.
Rice bran contains more health-related components, the first of its cholesterol-lowering function, a number of studies have shown that rice bran or rice bran oil can lower LDL cholesterol type, it can reduce blood cholesterol. Another study showed that rice bran oil Extraction of γ-oryzanol (triterpene alcohols and esters of ferulic acid acid) can reduce schizophrenic patients with high cholesterol and total cholesterol LDL type, so the conclusion γ-oryzanol can be used to treat diseases of fat. The esters also have antioxidant effects, studies have shown can delay the thermal oxidation of soybean oil, the main active substance is ferulic acid. The γ-oryzanol was used as an animal or vegetable fat or fried food antioxidants and antibiotics, Oryzamol and ferulic acid has also been used in food to prevent mold intrusion.
Rice bran is rich in nutrients that can be extracted or isolated, added to the final product, in order to highlight the advantages of its nutritional and functional properties. After the era of stability and a number of patented technologies developed separation, rice bran has only been used in animal feed has begun to decline, with these techniques, rolling rice byproducts available on the health benefits, including lowering cholesterol, as the food manufacturing process enhancing or promoting ingredients in nutritional functions.