Protein concentrates were prepared from defatted rice bran at different extraction temp. (30-75 degrees C) and analysed for their functional properties. Protein yields increased as extraction temp. increased, whereas the protein contents decreased. Water binding capacity was in the range 1.1-2.27 g/g, while oil absorption capacity ranged between 1.64 and 6.89 (g/g). RBPC extracted at 60 degrees C exhibited max. foam producing capacity of 120% at 1% salt concn. Emulsifying capacity of protein concentrates ranged between 33.71 and 70.85%. Emulsion capacity decreased as extraction temp. increased. Emulsions were fairly stable at various pH, salt concn. and sugar concn.
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