title: Functional properties of protein isolates extracted from stabilized rice bran by microwave, dry heat, and parboiling.
abstract: Protein isolates extracted from differently stabilized rice bran were analyzed to work out the food use potential. Bulk density remained higher for isolates obtained from heat stabilized bran, the treatments were found to have positive impact on the oil absorption properties, while the water absorption was slightly impaired owing to some possible configurational changes. Surface hydrophobicity and emulsion properties were improved with bran stabilization. Isolates exhibited better foaming properties owing to the flexible nature of protein molecules, with less intensive disulfide bonding, that were slightly affected by the stabilization treatment. Nitrogen solubility index followed a curved pattern with the least value near isoelectric point that showed an increasing trend toward basic pH, and parboiled protein isolates exhibited better gelling properties among the isolates.
authors.affiliation: National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
authors.forename: Saima Hafeez
authors.initials: SH
authors.lastname: Khan
authors.forename: Masood Sadiq
authors.initials: MS
authors.lastname: Butt
authors.forename: Mian Kamran
authors.initials: MK
authors.lastname: Sharif
authors.forename: Ayesha
authors.initials: A
authors.lastname: Sameen
authors.forename: Semee
authors.initials: S
authors.lastname: Mumtaz
authors.forename: Muhammad Tauseef
authors.initials: MT
authors.lastname: Sultan
mesh_terms: D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D008872:Microwaves; D012275:Oryza / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry* / Q000302:isolation & purification; D012995:Solubility
chemical_list: D010940:Plant Proteins