Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran
Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran
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DOI：
10.1016/j.foodres.2011.08.014
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发表时间：
2012-07-01
影响因子：
8.1
通讯作者：
Guo, X. -N.
中科院分区：
文献类型：
--
作者：
Zhang, H. -J.;Zhang, H.;Guo, X. -N.
Protein concentrates were prepared from heat-stabilized defatted rice bran and analyzed for their functional properties. Rice bran proteins were prepared by alkaline extracted and Alcalase 2.4 L hydrolysis. The yield of rice bran proteins were 32.9% and 44.79%, respectively. Rice bran proteins had molecular sizes between 0.1 and over 97.4 kDa; maximum solubilities of 72.5% and 84.56% at pH 11.0; maximum emulsifying capacities of 0.149 and 0.634; maximum emulsion stabilities of 24.26 and 25.96 min; maximum foam capacities of 98% and 115%; maximum foam stabilities of 30.6 and 26.9 mL at 30 min; water absorption of 3.71 and 4.4 g/g and oil absorption of 4.24 and 5.13 g/g. These results demonstrate that the extracted rice bran protein has potential as a nutraceutical ingredient in food applications. (C) 2011 Elsevier Ltd. All rights reserved.
