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

Jamuna, Prakash and Ramanatham, G. (1995) Effect of stabilisation treatment of rice bran on functional properties of protein concentrates. Journal of the Science of Food and Agriculture, 67 (2). 181-187, 34 ref..

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Abstract

Functional properties of differently dried [i.e. cabinet dried, freeze dried, or roller dried] protein concentrates prepared from unstabilized, acid-stabilized, heat-stabilized, and parboiled rice bran were evaluated. Freeze dried protein concentrates from all types of bran exhibited similar nitrogen solubilities. Both cabinet- and roller-dried protein concentrates had lower nitrogen solubilities than freeze dried samples except for cabinet dried concentrate from heat-stabilized bran. Functional properties (bulk density, water and fat absorption, emulsification, and foaming capacity) of protein concentrates prepared from acid-stabilized rice bran were not significantly different from those prepared from untreated bran. Freeze dried protein concentrates from both heat-stabilized and parboiled rice bran had low water absorption capacity and high fat absorption capacity. Cabinet dried samples did not exhibit any foaming or emulsification capacity, thereby indicating a greater extent of denaturation. It is concluded that, in addition to stabilization treatment, functionality was also influenced by the drying technique employed.

Item Type: Article
Uncontrolled Keywords: BRAN-; CEREAL-PRODUCTS; CEREALS-; DRIED-FOODS; DRYING-; FUNCTIONAL-PROPERTIES; PHYSICAL-PROPERTIES; PROCESSED-FOODS; PROCESSING-THERMAL; PROTEIN-CONCENTRATES; RICE-; STABILITY-; STABILIZATION-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 May 2012 09:28
Last Modified: 08 May 2012 09:28
URI: http://ir.cftri.com/id/eprint/7889

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