Effect of stabilisation treatment of rice bran on functional properties of protein concentrates

Abstract The functional properties of differently dried protein concentrates prepared from unstabilised, acid‐stabilised, heat‐stabilised and parboiled rice bran were evaluated. Freeze‐dried protein concentrates from all types of bran exhibited similar nitrogen solubilities. Both cabinet‐and roller‐dried protein concentrates had lower nitrogen solubilities than freeze‐dried samples except for cabinet‐dried concentrate from heat‐stabilised bran. The functional properties (bulk density, water and fat absorption, emulsification and foaming capacity) of protein concentrates prepared from acid‐stabilised rice bran were not significantly different from those prepared from untreated bran. Freeze‐dried protein concentrates from both heat‐stabilised and parboiled rice bran had low water absorption capacity and high fat absorption capacity. Cabinet‐dried samples did not exhibit any foaming or emulsification capacity, thereby indicating a greater extent of denaturation. Thus, the study indicated that in addition to stabilisation treatment functionality was also influenced by the drying technique employed.