Premium
Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates
Author(s) -
BERA M. B.,
MUKHERJEE R. K.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb08587.x
Subject(s) - solubility , isoelectric point , chemistry , salt (chemistry) , nitrogen , bran , raw material , food science , chromatography , organic chemistry , enzyme
Rice bran protein concentrates were prepared from full‐fat and defatted raw rice bran. Selected functional properties, viz. nitrogen solubility, emulsification properties, and foaming properties were measured over the pH range 2.0 to 10.5 and in three dispersion media including water, 0.1M NaCl (low salt) and 1.0M NaCl (high salt). Below and above the isoelectric pH (4.5) the nitrogen solubility increased. Higher pH enhanced the nitrogen solubility and, thereby, considerably improved the functional properties. In higher salt concentration, nitrogen solubility was reduced which also altered the properties of emulsification and foaming. Multiple regression analysis showed that pH was the primary determinant of nitrogen solubility, emulsification and foaming properties. Multiple regression models including pH, salt concentration and nitrogen solubility as independent variables were found to be more accurate in predicting other functional properties.