Utilization of modified rice grem protein in the manufacture of beef burger
2010
Al-Araby, G.M. | Hassanien, F.R. | Ragab, M. | Abo El-Maaty, S.M.
The aim of this study is to modify the functional properties of rice germ protein isolate. The chemical composition and modification of rice germ protein as one of the most by-products of cereal milling industries were investigated. The modification of rice germ protein is carried out by two means; chemical and enzymatic treatments. The chemical treatment is performed using both acetylation and succination, whereas the rice germ protein is enzymatically modified by pepsin, papain, and ficin. The solubility, emulsifying activity (EA) and stability (ES), foaming capacity (FC) and stability (FS), water and oil holding capacity were studied for modified rice germ protein. Whereas the modification with chemical methods was better than the enzymatic modification for enhance all functional properties of rice germ protein, Succination of rice germ protein had the highest emulsifying activity (EA), and emulsifying stability (ES). Rice germ protein modified by 0.3 g succinic anhydrate / g protein had 163% and 160% of EA and ES % at pH 9, compared with 89%and 90% for the control sample, respectively. So, this concentration was recommended to be used in beef burger formulation in order to improve its properties. The cooking loss, diameter shrinkage, and sensorial evaluation were studied for beef burger fortified by 2.5%, 5.0%, 7.5%, 10%, 12.0% and 15% of both rice germ protein isolate (RPI) and modified rice protein isolate (MRPI).
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