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

1995 ◽  
Vol 67 (2) ◽  
pp. 181-187 ◽  
Author(s):  
Jamuna Prakash ◽  
G Ramanatham
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates

Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

2021 ◽  
Author(s):  
Francisco Henrique Pereira Neves Leal ◽  
Caroline de Almeida Senna ◽  
Larine Kupski ◽  
Gabriela da Rocha Lemos Mendes ◽  
Eliana Badiale‐Furlong
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran

Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Shweta Gupta ◽  
Gurpreet Kaur Chandi ◽  
Dalbir Singh Sogi
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Binding Capacity ◽  
Absorption Capacity ◽  
Extraction Temperature ◽  
Water Binding ◽  
Protein Concentrates ◽  
Defatted Rice Bran ◽  
Emulsion Capacity ◽  
Emulsifying Capacity

Protein concentrates were prepared from defatted rice bran at different extraction temperature (30-75°C) and analyzed for their functional properties. Protein yield increased as the temperature of extraction was increased while the protein content of protein concentrate decreased. Water binding capacity was in the range of 1.1-2.27 g/g while oil absorption capacity ranged between 1.64 and 6.89 (g/g). RBPC extracted at 60°C exhibited maximum foam producing capacity of 120% at 1% salt concentration. Emulsifying capacity of protein concentrates ranged between 33.71-70.85%. Emulsion capacity decreased as the temperature of extraction was increased. Emulsions were fairly stable under different pH, salt and sugar concentrations.

PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS

1977 ◽  
Vol 42 (5) ◽  
pp. 1365-1369 ◽  
Author(s):  
G. W. LINDSAY ◽  
R. M. SAUNDERS ◽  
G. O. KOHLER
Keyword(s):  
Rice Bran ◽  
Soy Flour ◽  
Protein Concentrates

scholarly journals Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

2014 ◽  
Vol 50 (2) ◽  
pp. 290-297 ◽  
Author(s):  
Chiemela E. Chinma ◽  
Muna Ilowefah ◽  
Balakrishnan Shammugasamy ◽  
Makeri Mohammed ◽  
Kharidah Muhammad
Keyword(s):  
Rice Bran ◽  
Wheat Bread ◽  
Technological Properties ◽  
Protein Concentrates
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