Preparation and Some Functional Properties of Rice Bran Protein Concentrate at Different Degree of Hydrolysis using Bromelain and Alkaline Extraction

被引：20

作者：

Apinunjarupong, Suthep ^{[1
]}

Lapnirun, Surawoot ^{[1
]}

Theerakulkait, Chockchai ^{[1
]}

机构：

[1] Kasetsart Univ, Fac Agroind, Dept Food Sci & Technol, Bangkok 10900, Thailand

来源：

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY | 2009年 / 39卷 / 02期

关键词：

Alkaline; Bromelain; Extraction; Functional properties; Protein concentrate; Rice bran; EMULSIFYING PROPERTIES; ENZYMATIC-HYDROLYSIS; WHEAT GLUTEN; SOLUBILITY; FRACTIONS;

D O I：

10.1080/10826060902800858

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Rice bran protein was extracted by using defatted rice bran and water at 1:6 (w/w) and 6% of bromelain at pH 9.0, 50C, 500rpm for 15 and 30mins. The degree of hydrolysis (DH) of rice bran protein extract (RBPE) was 19 and 36.5%, respectively, and their nitrogen solubility was higher than the controls. Rice bran protein concentrate (RBPC) was prepared by spray drying. Emulsion activity of RBPC produced from 19% DH RBPE was increased while emulsion stability index was not significantly different from the control. Foam capacity and rehydration ability of RBPC were greater than the control.

引用

页码：183 / 193

页数：11

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