title: Preparation and some functional properties of rice bran protein concentrate at different degree of hydrolysis using bromelain and alkaline extraction.
abstract: 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, 50 degrees C, 500 rpm for 15 and 30 mins. 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.
authors.affiliation: Faculty of Agro-Industry, Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand.
authors.forename: Suthep
authors.initials: S
authors.lastname: Apinunjarupong
authors.forename: Surawoot
authors.initials: S
authors.lastname: Lapnirun
authors.forename: Chockchai
authors.initials: C
authors.lastname: Theerakulkait
mesh_terms: D000468:Alkalies / Q000737:chemistry*; D001963:Bromelains / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry / Q000302:isolation & purification; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D012275:Oryza / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification*; D012995:Solubility; D013696:Temperature; D013997:Time Factors
chemical_list: D000468:Alkalies; D004655:Emulsions; D010940:Plant Proteins; D001963:Bromelains