Production of rice bran protein hydrolysates from traditional Thai rice bran (Plai-Ngahm-Prachinburi)
2017
Charoen, R. | Tipkanon, S. | Savedboworn, W.
Enzymatic processes for protein extraction of defatted rice bran from Plai-Ngahm-Prachinburi rice were optimized using response surface methodology (RSM). The extraction yield could be influenced by various factors including enzyme concentrations (0.025-0.075 gram / 5 gram of protein), extraction temperatures (40-60° C) and time (2-4 h). The obtained protein solution was further dried using a rotary evaporator and a freeze dryer, respectively. Results showed that the optimal conditions for extracting proteins were 0.075 gram enzyme concentration at 50° C for 3 h. Then, the hydrolyzed protein powder was analyzed for physicochemical and functional properties. The hydrolyzed time comparison between 2 h and 3 h was reported. There was no difference found in moisture content and solubility (pH 4) while, aw, color and bulk density were significant. The hydrolyzed protein of 2 h affected the greatest enhancement of 2,2 – diphenyl-1-picrylhydrazyl (DPPH) and emulsifying activity index (EAI). For the degree of hydrolysis (DH), solubility (pH 5 and pH 6) and foaming capacity, 3 h was found to have higher capacity than hydrolyzed protein for 2 h. This study shows that hydrolyzed rice bran protein has potential as value-added ingredient food industry.
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