Effect of dry heat stabilisation on the functional properties of rice bran proteins. (12th May 2017)

• Record Type: Journal Article
• Authors: Lv, Shi‐Wen; Sun, Li‐Hui; Zhao, Shu‐Yan; Bao, Yong‐Ming
• Is Part Of: International journal of food science & technology. Volume 52:Number 8(2017)
• Page Start: 1836
• Page End: 1843
• Publication Date: 2017-05-12
• Subjects: Alkali method -- dry heat stabilisation -- physicochemical properties -- rice bran protein; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13458
• Languages: English
• ISSNs: 0950-5423

Abstract

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. Abstract : 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 stabilised rice bran showed good storage characteristics, and the physicochemical properties of rice bran protein isolate were subject to different effects.