Premium
Functional Properties of Rice Bran Protein Isolate at Different pH Levels
Author(s) -
Esmaeili Mahroo,
Rafe Ali,
Shahidi SeyedAhmad,
Ghorbani HasanSaraei Azade
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-04-15-0078-r
Subject(s) - bran , chemistry , food science , solubility , casein , rice protein , raw material , organic chemistry
The functional properties of proteins from Tarom and Shiroodi cultivars were determined and compared with technological aspects of food and nutraceutical applications. Shiroodi has higher protein content than Tarom, and the yields of protein obtained were 72.88 and 66.36%, respectively. Nitrogen solubilities of rice bran protein of Tarom were more than Shiroodi at all pH levels. In addition, higher solubility was found in acidic or alkaline conditions. Although the rice bran proteins had lower emulsifying properties than bovine serum albumin, they had similar foaming properties in comparison with egg white. Tarom isolates had a significantly higher solubility, emulsifying property, and foaming stability and greater surface properties than Shiroodi isolates. The results showed the surface hydrophobicities of rice bran protein were greater than casein and ovalbumin and lower than other proteins such as bovine serum albumin. Water and oil absorption capacities were 1.03 and 1.66 for Tarom and 87.3 and 75.3 for Shiroodi, respectively. The bulk densities of Tarom and Shiroodi were also 0.55 and 0.53 g/mL, which make them suitable for weaning food and other industrial applications. As a result, these rice bran proteins showed higher hydrophobicity than that of other rice bran protein varieties as well as more functionality. Thus, they have good potential in the food and pharmaceutical industries.