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Preparation and Functional Properties of Rice Bran Protein Isolate
Abstract
Rice bran protein isolate (RBPI) containing approximately 92.0% protein was prepared from unstabilized and defatted rice bran using phytase and xylanase. The yield of RBPI increased from 34% to 74.6% through the use of the enzymatic treatment. Nitrogen solubilities of RBPI were 53, 8, 62, 78, 82, and 80% at pHs 2.0, 4.0, 6.0, 8.0, 10.0, and 12.0, respectively. Differential scanning calorimetry showed that RBPI had denaturation temperature of 83.4 degrees C with low endotherm (0.96 J/g of protein). RBPI had similar foaming properties in comparison to egg white. But emulsifying properties of RBPI were significantly lower than those of bovine serum albumin. The result of amino acid analysis showed that RBPI had a similar profile of essential amino acid requirements for 2-5-year-old children in comparison to that of casein and soy protein isolate.
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Citations
Cited by
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Pojić, M., Mišan, A., & Tiwari, B. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.03.010 · Cited by 474
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Dairy and plant proteins as natural food emulsifiers
Kim, W., Wang, Y., & Selomulya, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.012 · Cited by 316
Guan, X., & Yao, H. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.05.041 · Cited by 301
Metadata
- Authors
- Wang, M., Hettiarachchy, N. S., Qi, M., Burks, W., & Siebenmorgen, T.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-12-24
- Volume
- 47
- Issue
- 2
- Pages
- 411-416
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1970736249
- Cited by
- 421
- References
- 0
- FWCI
- 1.46
- Type
- journal article
- Language
- en
- Open access
- closed
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- Wang, M., Hettiarachchy, N. S., Qi, M., Burks, W., & Siebenmorgen, T. (1999). Preparation and Functional Properties of Rice Bran Protein Isolate. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf9806964
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