Functional properties of rice bran protein concentrates
Functional properties of rice bran protein concentrates
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DOI：
10.1016/j.jfoodeng.2006.02.018
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发表时间：
2007-03-01
影响因子：
5.5
通讯作者：
Sogi, D. S.
中科院分区：
文献类型：
--
作者：
Chandi, Gurpreet Kaur;Sogi, D. S.
从脱脂米糠中制备浓缩蛋白，并分析其功能特性。水结合能力在3.87-5.60（g/g）的范围内，而吸油能力在3.74 - 9.18（g/g）的范围内。Basmati 370具有最高的堆积密度（0.21 g/ml）。Basmati 370的米糠蛋白浓缩物表现出良好的泡沫稳定性，在15%糖浓度下的半衰期为42.6小时。浓缩蛋白的乳化能力在24%和74%之间。乳状液在不同pH值、盐和糖浓度下均相当稳定。米糠浓缩蛋白的功能特性与酪蛋白相当，在食品工业中具有良好的应用前景。(c)2006爱思唯尔有限公司保留所有权利。
Protein concentrates were prepared from defatted rice brans and analyzed for their functional properties. Water-binding capacity was in the range of 3.87-5.60 (g/g) while oil absorption capacity ranged between 3.74 and 9.18 (g/g). Basmati 370 had highest bulk density (0.21 g/ml). Rice bran protein concentrates of Basmati 370 exhibited good foam stability with a half-life of 42.6 h at 15% sugar concentration. Emulsifying capacity of protein concentrates ranged between 24% and 74%. Emulsions were fairly stable under different pH, salt and sugar concentrations. Functional properties of rice bran protein concentrates are comparable with casein and have good potential in food industry. (c) 2006 Elsevier Ltd. All rights reserved.