Functional Properties of Rice Bran Protein Isolate at Different pH Levels
作者： Mahroo Esmaeili , Ali Rafe , Seyed-Ahmad Shahidi , Azade Ghorbani Hasan-Saraei
DOI: 10.1094/CCHEM-04-15-0078-R
关键词: Cultivar 、 Food science 、 Ovalbumin 、 Casein 、 Egg white 、 Solubility 、 Bovine serum albumin 、 Nutraceutical 、 Chemistry 、 Bran
摘要: The functional properties of proteins from Tarom and Shiroodi cultivars were determined compared with technological aspects food nutraceutical applications. has higher protein content than Tarom, the yields obtained 72.88 66.36%, respectively. Nitrogen solubilities rice bran more at all pH levels. In addition, solubility was found in acidic or alkaline conditions. Although had lower emulsifying bovine serum albumin, they similar foaming comparison egg white. isolates a significantly solubility, property, stability greater surface isolates. results showed hydrophobicities casein ovalbumin other such as albumin. Water oil absorption capacities 1.03 1.66 for 87.3 75.3 f...
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