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Effect of dry heat stabilisation on the functional properties of rice bran proteins
Author(s) -
Lv ShiWen,
Sun LiHui,
Zhao ShuYan,
Bao YongMing
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13458
Subject(s) - bran , chemistry , food science , rice protein , solubility , rice bran oil , dry heat , agronomy , materials science , biology , organic chemistry , raw material , composite material
Summary Rice bran was stabilised by dry heat method at 120 °C for 10–60 min, and then, protein was extracted from stabilised rice bran using weak alkali method. The storage characteristics of stabilised rice bran and the influences of dry heat pretreatment on the physicochemical properties of rice bran protein isolate were also evaluated. The results indicated that dry heat pretreatment could not only prevent rancidity of rice bran effectively, but also improve some functional properties of rice bran proteins, such as emulsifying properties, oil holding capacity, and water holding capacity. However, foaming properties and protein solubility were slightly destroyed because of heating. Rice bran was pretreated at 120 °C for 10 or 20 min and then extracted at pH 9.5, and the protein yields were 50.09% and 46.98%, respectively. Therefore, the dry heat treatment at 120 °C for 10 or 20 min was a suitable alternative process in stabilisation of rice bran.