Time ：
HomeAbout JournalEditorial BoardContact UsJournal subscriptionsSubmission Guidelines中文
Effect of storage time on the functional properties of rice bran albumin
  
DOI：
KeyWord:rice bran  storage time  rice bran albumin  protein oxidation  functional property
FundProject:
Author NameAffiliation
WU Wei  
CAI Yongjian  
LIN Qinlu,etc  
Hits: 1171
Download times: 0
Abstract:
      Fresh rice brans stored for different periods were used as raw materials to prepare rice bran albumin after defatting, and the effects of storage time on the functional properties of rice bran albumin were investigated. The results indicated that with storage time prolonging, carbonyl content of rice bran albumin increased, which indicated that the storage of rice bran led to oxidation of rice bran albumin. As storage time and oxidation degree of rice bran albumin increased, the solubility, water holding capacity, foamability, foam stability and emulsifying activity of rice bran albumin decreased, while the oil holding capacity and emulsion stability of rice bran albumin first slowly increased then apparently decreased. The results demonstrated that short term storage of rice bran could improve part functional properties of rice bran albumin, while long term storage would cause functional properties of rice bran albumin to decline significantly.
View full text   View/Add Comment  Download reader
Close
Magazine Press of CHINA OILS AND FATS
Address：Laodong Road 118 , Lianhu District, Xi 'an City, Shaanxi Province, China Postcode：710082
Phone：008602988617441;008602988621360 ;008602988626849 Fax：008602988625310
You are the number  13693240  Visitors  京ICP备09084417号