Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes

Molecular size, thermal properties, hydrophobicity, nitrogen solubility, and emulsifying and foaming properties were determined for protein products from heat-stabilized defatted rice bran. The freeze-dried and spray-dried proteins had molecular sizes between 6.5 to 66.2 kDa; denaturation temperatur...

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Veröffentlicht in:	Journal of food science 2003-01, Vol.68 (1), p.152-157
Hauptverfasser:	Tang, S, Hettiarachchy, N.S, Horax, R, Eswaranandam, S
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Cereal and baking product industries denaturation DSC emulsifying emulsifying properties Enzymes foaming properties foams Food industries Food science freeze drying functional foods functionality Fundamental and applied biological sciences. Psychology Heating hydrophobicity ingredients molecular weight nitrogen Nutrition Oryza sativa protein hydrolysates Proteins Rice rice bran rice bran protein solubility temperature thermal properties
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