Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates

摘要: Rice bran protein concentrates were prepared from full-fat and defatted raw rice bran. Selected functional properties, viz. nitrogen solubility, emulsification foaming properties measured over the pH range 2.0 to 10.5 in three dispersion media including water, 0.1M NaCl (low salt) 1.0M (high salt). Below above isoelectric (4.5) solubility increased. Higher enhanced and, thereby, considerably improved properties. In higher salt concentration, was reduced which also altered of foaming. Multiple regression analysis showed that primary determinant models pH, concentration as independent variables found be more accurate predicting other