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The Effect by Sodium Sulfite on the Enzyme Activity and Stabilization of Race Bran

This paper focuses on the effect by sodium sulfite on the enzyme activity and stabilization of rice bran. First, enzymes are studied by detecting the activity of lipase and peroxidase. Then the total antioxidant capacity is tested in order to clarify the effect of sodium sulfite on antioxidant substances. Finally, processed rice bran is storaged in constant temperature to observe the change of fatty acid and peroxide value. The optimal condition is 4% sodium sulfite for 150min. The results show that the sodium sulfite can reduce the enzyme activity to improve the stability of rice bran.