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Effect of stabilization of rice bran on the extractability and recovery of proteins.

Prakash, J. and Ramanatham, G. (1994) Effect of stabilization of rice bran on the extractability and recovery of proteins. Nahrung, 38 (1). pp. 87-95.

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Abstract

Untreated, stabilized (acid- or heat-stabilized to inactivate lipase) and parboiled rice bran samples were defatted and milled into 3 fractions of varying particle size. Proteins were extracted from the milled bran by extraction into water adjusted to pH 11.0 using 1N NaOH for 30 min. Protein content increased during milling as particle size decreased. Max. extraction of protein from defatted rice bran at pH 11.0 was 72%, of which 70% could be subsequently precipitated at isoelectric pH 4.0. Increasing extraction time or addition of NaCl, SDS, or sodium hexametaphosphate did not result in increased protein extraction. Extraction and precipitation profiles were similar for acid-stabilized and untreated rice bran and were superior to those of heat-stabilized and parboiled bran. Denaturation of protein by heat affected extractability. Protein content of concentrates obtained from unstabilized and acid-stabilized rice bran was 71-73%, compared with 39.5 and 54.5% for heat-stabilized and parboiled rice bran, respectively.

Item Type: Article
Uncontrolled Keywords: BRAN-; CEREAL-PRODUCTS; CEREALS-; EXTRACTION-; PROCESSING-; PROTEINS-; PROTEINS-CEREAL; RICE-; RICE-BRAN
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 05:39
Last Modified: 27 Feb 2018 05:39
URI: http://ir.cftri.com/id/eprint/7918

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