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| Comparison of rice bran proteins extracted from heat-stabilized defatted rice bran and low temperature solvent defatted rice bran |
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| KeyWord:heat-stabilized defatted rice bran low temperature solvent defatted rice bran rice bran protein |
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| Abstract: |
| In?order?to?explore?the?differences?between?the?rice?bran?proteins?extracted?from?low?temperature?solvent?defatted?rice?bran?and?heat-stabilized?defatted?rice?bran，the?emulsifying?activity，emulsion?stability，foaming?capacity?and?foam?stability?of?the?proteins?obtained?from?two??different?raw?materials?were?tested，and?the?solubility?and?amino?acid?composition?of?the?proteins?obtained?from?two??different?raw?materials?were?analyzed，at?the?same?time,?the?differences?of?their?structures?were?researched?by?differential?scanning?calorimeter?（DSC）.?The?results?showed?that?two?kinds?of?rice?bran?proteins?had?similar?functional?characteristics.?However，the?solubility?and?protein?content?of?the?protein?obtained?from?the?heat-stabilized?defatted?rice?bran?were?obviously?poorer?than?that?extracted?from?low?temperature?solvent?defatted?rice?bran.?The?improvement?of?cystine?content?and?the?changes?of?protein?structure?might?be?the?causes?of?the?poor?solubility?of?the?protein?obtained?from?heat-stabilized?defatted?rice?bran. |
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