Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

2018 ◽  
Vol 98 (12) ◽  
pp. 4479-4487 ◽  
Author(s):  
Supeeraya Arsa ◽  
Chockchai Theerakulkait
Keyword(s):  
Volatile Compounds ◽  
Rice Bran ◽  
Protein Concentrate ◽  
Rice Bran Protein ◽  
Aroma Characteristics ◽  
Rice Bran Protein Concentrate

scholarly journals Optimization of Extraction Process Parameter for Rice Bran Protein Concentrate and its Utilization in High Protein Biscuit Formulation

2020 ◽  
pp. 596-608
Author(s):  
Dilruba Akter ◽  
Rokeya Begum ◽  
Md. Nannur Rahman ◽  
Nasim Talukder ◽  
Md. Jahangir Alam
Keyword(s):  
Protein Content ◽  
Rice Bran ◽  
Extraction Process ◽  
Absorption Capacity ◽  
Total Protein Content ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Solution Ph ◽  
Rice Bran Protein ◽  
Rice Bran Protein Concentrate

In the present study rice bran protein concentrate (RBPC) was extracted from defatted rice bran by alkali extraction method and the extracted protein concentrate was characterized and utilized in biscuit production. Protein concentrate was extracted from rice bran at different rice bran water ratio (25.86-54.14) and solution pH (8.09-10.91). The extraction parameters were optimized by response surface methodology. Optimum conditions for protein concentrate extraction ratio were 1:40.77 bran/water and 9.55 pH of solution. At the optimum conditions the extraction yield of protein concentrate was 11.76% and protein content was 36.29% where native rice bran contained 20.78% protein. RBPC contained most of essential amino acids except tryptophan and phenylalanine, among them arginine was the highest 2.27 mg/100g and the lowest was histidine 0.59 mg/100g. RBPC also contained non-essential amino acid like aspartic acid, serine, glutamic acid, alanine, glycine and tyrosine. The emulsifying capacity, emulsion stability, water absorption capacity, bulk density and oil absorption capacity of RBPC were 56 percent, 36 min, 3.02 g/g, 0.49 g/ml and 1.72 g/g respectively. A 5% rice bran protein concentrate supplemented biscuits upgrade the total protein content in biscuits from 7.54 to 9.13. Therefore, utilization of RBPC can be beneficially achieved through formulation of protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.

Comparative study of rice bran protein concentrate and egg albumin on gluten-free bread properties

2016 ◽  
Vol 72 ◽  
pp. 38-45 ◽  
Author(s):  
Suphat Phongthai ◽  
Stefano D’Amico ◽  
Regine Schoenlechner ◽  
Saroat Rawdkuen
Keyword(s):  
Comparative Study ◽  
Rice Bran ◽  
Protein Concentrate ◽  
Gluten Free ◽  
Egg Albumin ◽  
Rice Bran Protein ◽  
Rice Bran Protein Concentrate ◽  
Bread Properties
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