Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment.

The microwave treatment of rice bra11, wheat germ or soybean led to considerable inactivation of lipase and complete inactivation of lipoxygenase present in these materials. Tire persistence of about 30% lipase activi1y even after 4 min microwave treatment probably reflects the presence of heat stable lipase. The storage studies on microwave treated rice bran show that the bran is stabilized as judged from the much lower increase in its free fatty acid content after one month as compared to the untreated samples.