Effects of Extrude-stabilization on the Protein Properties in Rice Bran

Abstract

Abstract: The protein properties in extrude-stabilized rice bran were studied. After extrusion treatment, the solubility ofproteins decreased from 42.2% to 14.3%, while the content of unextractable proteins in residue increased from 23.9% to 56.6%.The solubility of proteins in extrude-stabilized rice bran was also markedly decreased during pH 2 to 12, except at the point ofpH4. According to the graphs of DSC, it indicated that extrude-stabilization seriously denatured the proteins in rice bran. Theultrastructure photos of rice bran under SEM showed that the extrusion destroyed its cell wall structure, which made that theextraction rate of proteins from extrude-stabilized rice bran could not be improved with non-starch carbohydrases treatment .

Key words: rice bran, protein, extrude-stabilization, denaturation, extraction ratio

ZHOU Su-Mei, JIN Shi-He, YAO Hui-Yuan. Effects of Extrude-stabilization on the Protein Properties in Rice Bran[J]. FOOD SCIENCE, 2003, 24(5): 49-53.

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Effects of Extrude-stabilization on the Protein Properties in Rice Bran

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