论文成果
Effect of dry heat stabilisation on the functional properties of rice bran proteins
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- 论文类型：期刊论文
- 发表时间：2017-08-01
- 发表刊物：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- 收录刊物：SCIE、EI、Scopus
- 文献类型：J
- 卷号：52
- 期号：8
- 页面范围：1836-1843
- ISSN号：0950-5423
- 关键字：Alkali method; dry heat stabilisation; physicochemical properties; rice
bran protein
- 摘要：Rice bran was stabilised by dry heat method at 120 degrees C for 10-60min, and then, protein was extracted from stabilised rice bran using weak alkali method. The storage characteristics of stabilised rice bran and the influences of dry heat pretreatment on the physicochemical properties of rice bran protein isolate were also evaluated. The results indicated that dry heat pretreatment could not only prevent rancidity of rice bran effectively, but also improve some functional properties of rice bran proteins, such as emulsifying properties, oil holding capacity, and water holding capacity. However, foaming properties and protein solubility were slightly destroyed because of heating. Rice bran was pretreated at 120 degrees C for 10 or 20min and then extracted at pH 9.5, and the protein yields were 50.09% and 46.98%, respectively. Therefore, the dry heat treatment at 120 degrees C for 10 or 20min was a suitable alternative process in stabilisation of rice bran.
