Volume 15, Issue 85 (2019)
FSCT 2019, 15(85): 467-478 |
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Naghizadeh Raeisi S, Mohamadi Rami A, Shahidi S, Ghorbani-HasanSaraei A. Functional characteristics of rice bran protein isolate (Hashemi cultivar). FSCT 2019; 15 (85) :467-478
URL: http://fsct.modares.ac.ir/article-7-15355-en.html
URL: http://fsct.modares.ac.ir/article-7-15355-en.html
Shahram Naghizadeh Raeisi 
1, Ali Mohamadi Rami2 , Seyed-Ahmad Shahidi1 , Azade Ghorbani-HasanSaraei1
1, Ali Mohamadi Rami2 , Seyed-Ahmad Shahidi1 , Azade Ghorbani-HasanSaraei1
1- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2- M.Sc. Student, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2- M.Sc. Student, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
Abstract: (4193 Views)
Rice bran is an inexpensive, underutilized major by product of milling, consisting approximately 10% weight of rough rice. Protein concentrates were prepared from defatted rice bran and analyzed for their functional properties. Rice bran proteins were prepared by alkaline extracted. The yield of rice bran proteins Hashemi were 76%. The water solubility of Hashemi was less at pH 6.0 and increased gradually below pH 6.0 and above pH 6.0. Above pH 8.0, the solubility continued to increase but at a slower rate. The pH was found to influence the emulsifying activities and emulsion stabilities of Hashemi. The emulsifying activity of Hashemi significantly increased at pH 8.0. Maximum emulsion activity increased in Hashemi (0.135). As emulsifying stability data showed, maximum emulsion stabilities increased at pH=8, (110.6 min). At pH=10 protein exhibited the best foaming capacity, the foaming stability was not desirable. At pH=8 the most emulsifying activity and the most emulsion stability was observed. The results indicated that RBP isolate of Hashemi can be effectively used for various food formulations like weaning foods, dry mixes, baked foods, whipped toppings, salad dressings etc. due to its high foaming and emulsifying properties. Furthermore, the functionality of RBP was also affected by pH and approaching to alkaline conditions can be improved the various functional properties and extension field of application in food systems.
Article Type: Original paper |
Subject:
Food quality control
Received: 2018/01/23 | Accepted: 2018/08/27 | Published: 2019/03/15
Received: 2018/01/23 | Accepted: 2018/08/27 | Published: 2019/03/15
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