Composition and Functional Properties of Rice Bran Proteins

Abstract

Abstract: The protein composition of rice bran protein isolate (RBPI) was investigated by Osborn fractionation and its amino acid composition and nutritional value were analyzed. Besides, the effect of pH, temperature and protein concentration on its functional properties such as solubility and emulsifying and foaming properties were examined. RBPI was mainly composed of albumin and globulin and contained a full range of amino acids with a well-balance composition and high levels of hydrophobic amino acids. The solubility and emulsifying and foaming properties of RBPI varied with pH and temperature. The lowest solubility was reached at pH values near the isoelectric point. The concentration of RBPI had a great effect on its emulsifying properties.

Key words: rice bran proteins, Osborn fractionation, amino acid analysis, functional properties

CLC Number:

201.1

References

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