期刊论文

Lei, Fenfen;Zhang, QF

英文

Journal of Food Composition and Analysis

0889-1575

2025

143

107565

10.1016/j.jfca.2025.107565

Author statement All the authors state that this manuscript has not been published and has not been submitted to anywhere else. Also, this research was completely conducted following the related rules and standards. Additionally, the authors rank list has been agreed by all the authors and the contribution of each author and all funding sources were properly listed in the manuscript. CRediT authorship contribution statement Lei Fenfen: Validation, Supervision. Hu Zhigang: Methodology, Conceptualization. Wang Shu: Investigation, Data curation. Cao Zilun: Methodology, Data curation. Zhao Siya: Methodology, Investigation. Zhang Qinfeng: Supervision, acquisition. He Dongping: Validation, Supervision. Hu Chuanrong: Investigation, Conceptualization. Li Bin: Methodology, Investigation. Martin J.T. Reaney: Writing – original draft. Tse Timothy J.: Writing – original draft. Zhang Tianyu: Writing – original draft,

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Degumming, a critical process in the edible oil industry, is essential for removing phospholipids. Traditional methods such as water-degumming and acid-degumming have limitations in this regard. This study aimed to assess the efficacy of different degumming techniques, including acid, single and multi-enzyme methods, on rice bran oil (RBO). The investigation also focused on the impact of these techniques on the physicochemical characteristics and preservation of micronutrients in RBO during the degumming process. The primary phospholipids ident...