Preparation, properties and application of rice bran protein: A review
2017
Homthawornchoo, W | Phongthai, S. | Rawdkuen, S.
A plenty of rice bran are produced as by-product during rice milling process nowadays. It is increasingly considered as an alternative and economic source of plant-based hypoallergenic and high quality protein. Several methods have been used to convert this by-product into other useful substances such as bioactive compounds, food ingredients or food processing aids. The physical processes (homogenization, colloid milling) and some novel technologies (microwave and ultrasonics) are used to extract protein instead of alkaline extraction which provides a low yield and consumes a lot of solvent. Furthermore, enzymatic treatment is also used for assisting protein extraction and improving its bio-functions and functional properties. From this literature review, the information could be useful to create or generate the new idea to extract or produce other innovative protein substances from rice and/or other plant materials. In addition, rice protein may be increasingly applied in food or other products such as nutraceutical or cosmetics.
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Эту запись предоставил Universiti Putra Malaysia
