Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

2021 ◽  
Author(s):  
Francisco Henrique Pereira Neves Leal ◽  
Caroline de Almeida Senna ◽  
Larine Kupski ◽  
Gabriela da Rocha Lemos Mendes ◽  
Eliana Badiale‐Furlong
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran

Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Shweta Gupta ◽  
Gurpreet Kaur Chandi ◽  
Dalbir Singh Sogi
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Binding Capacity ◽  
Absorption Capacity ◽  
Extraction Temperature ◽  
Water Binding ◽  
Protein Concentrates ◽  
Defatted Rice Bran ◽  
Emulsion Capacity ◽  
Emulsifying Capacity

Protein concentrates were prepared from defatted rice bran at different extraction temperature (30-75°C) and analyzed for their functional properties. Protein yield increased as the temperature of extraction was increased while the protein content of protein concentrate decreased. Water binding capacity was in the range of 1.1-2.27 g/g while oil absorption capacity ranged between 1.64 and 6.89 (g/g). RBPC extracted at 60°C exhibited maximum foam producing capacity of 120% at 1% salt concentration. Emulsifying capacity of protein concentrates ranged between 33.71-70.85%. Emulsion capacity decreased as the temperature of extraction was increased. Emulsions were fairly stable under different pH, salt and sugar concentrations.

scholarly journals Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

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rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

scholarly journals Protein concentrates from defatted rice bran: preparation and characterization

2017 ◽  
Vol 37 (suppl 1) ◽  
pp. 165-172 ◽  
Author(s):  
Inajara Beatriz Brose PIOTROWICZ ◽  
Myriam Mercedes SALAS-MELLADO
Keyword(s):  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran
Sign in / Sign up

Export Citation Format

Share Document