functional properties of iranian rice bran protein concentrates
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Preparation and functional properties of rice bran protein isolate.
Rice bran protein isolate (RBPI) containing approximately 92.0% protein was prepared from unstabilized and defatted rice bran using phytase and xylanase. The yield of RBPI increased from 34% to 74.6% through the use of the enzymatic treatment. Nitrogen solubilities of RBPI were 53, 8, 62, 78, 82, and 80% at pHs 2.0, 4.0, 6.0, 8.0, 10.0, and 12.0, respectively. Differential scanning calorimetry ...
متن کاملComparative Studies of Extraction and Functional Properties of Rice Bran Protein Fractions
Rice Bran Protein Fractions (RBPFs) albumin, globulin, glutelin and prolamin were extracted from untreated and parboiled rice bran and their comparative studies were made for the yield, protein content, bulk densities, water absorption capacities, Nitrogen Solubility Index (NSI), emulsion property and least gelation concentration. The maximum yield of the protein fractions were obtained in parb...
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Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein sol...
متن کاملCharacterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases
Large portions of rice bran protein cannot be solubilized by mild solvents, but endoprotease use increases protein recovery. Bran was treated with 2 commercial proteases to achieve 8% to 9% peptide bond hydrolysis. The exoplus endprotease was preferred to just using endopeptidases as it allowed the production of protein hydrolysates with enhanced functional properties. Solubility and emulsifica...
متن کاملStudy on Functional Properties of Physically Modified Dietary Fibres Derived from Defatted Rice Bran
In this study, we investigated the predictive indices for hypoglycemic effect of physically modified fibers. Micronization, ultrasonic, microwave and extrusion cooking treatments were applied to defatted rice bran dietary fibers to get modified defatted rice bran dietary fiber. The effects of physical treatments, pH and time of digestion, on the water binding Capacity (WBC), Swelling Capacity (...
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عنوان ژورنال:
فرآوری و نگهداری مواد غذاییجلد ۶، شماره ۲، صفحات ۱۷-۳۳
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