کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225827 | 464512 | 2007 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Functional properties of rice bran protein concentrates
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Protein concentrates were prepared from defatted rice brans and analyzed for their functional properties. Water-binding capacity was in the range of 3.87–5.60 (g/g) while oil absorption capacity ranged between 3.74 and 9.18 (g/g). Basmati 370 had highest bulk density (0.21 g/ml). Rice bran protein concentrates of Basmati 370 exhibited good foam stability with a half-life of 42.6 h at 15% sugar concentration. Emulsifying capacity of protein concentrates ranged between 24% and 74%. Emulsions were fairly stable under different pH, salt and sugar concentrations. Functional properties of rice bran protein concentrates are comparable with casein and have good potential in food industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 79, Issue 2, March 2007, Pages 592–597
Journal: Journal of Food Engineering - Volume 79, Issue 2, March 2007, Pages 592–597
نویسندگان
Gurpreet Kaur Chandi, D.S. Sogi,