|
Rice bran protein isolates: Preparation and their physico-chemical and functional properties |
|---|---|
| รหัสดีโอไอ | |
| Creator | Sirapat Patsanguan,Nattanun Hisaranusorn, Suphat Phongthai and Saroat Rawdkuen |
| Title | Rice bran protein isolates: Preparation and their physico-chemical and functional properties |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2557 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 2 |
| Journal No. | 3 |
| Page no. | 169-182 |
| Keyword | Microwave-assisted extraction, ultrasonic-assisted extraction, rice bran protein isolates, properties |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78049 |
| ISSN | 2286-8615 |
| Abstract | Rice bran protein isolates (RBPI) were prepared by two combination extraction techniques; microwave-assisted extraction with homogenization (MAE-H:800 W for 4 sec, 14000 rpm for 10 min) and the ultrasonic-assisted extraction with colloid milled (UAE-C:160W for 5 min, 3000 rpm for 30 min) compared with conventional alkaline extraction(AKE) method before subjected to protein recover by using three-phase partitioning (TPP).RBPI were analyzed for physical, chemical and functional properties. Bulk density and whiteness of RBPI ranged 0.24 to 0.46 g/mLand 83.88 to 88.06, respectively. Lysine and histidine are the major amino acids in RBPI (3017-4877 and 1864-3535 mg/100g). The highest total phenolic content was found in RPBI using AKE (15.89 mg/g), while MAE-H gave the highest content antioxidant activities by FRAP (9.81 x 102mM/g) and DPPH assays (8.83%). The lipid peroxidation of RBPI ranged 11.30 to 19.39%. Nitrogen solubility index of RBPI were 57.84 to 73.12%, while in original rice bran was 18.04%. Water-holdingand oil absorption capacity ranged 1.72 to 2.69 g/g, and 1.85 to 3.75 g/g, respectively. The highest foaming capacity was found in RBPI using UAE-C (62.50%), while the lowest was observed in RBPI using MAE-H (54.44%). |
