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Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Keshavarz Hedayati A. A. 1, Aalami M. 1, Motamedzadegan A. 2, Maghsoudlu Y. 1, Ghorbani M. 1, Babaei S. 1
1 Food Science and Technology, Faculty of Agricultural Sciences and Natural Resources, University of Gorgan, Gorgan, Iran;
2 Food Science and Technology, Faculty of Agricultural Sciences and Natural Resources, University of Sari, Sari, Iran
AIM: In present study, protein concentrates were prepared from defatted bran of two Iranian rice verities, namely Neda and Tarom. Protein concentrates were analyzed for their functional and physicochemical properties such as protein solubility, water and oil absorption, emulsifying capacity, emulsifying stability, foaming capacity, foaming stability, protein yield, protein extraction yield, bulk density and color parameters.
METHODS: No specific method was used and all the analysis was conducted according to previous studies but with some corrections.
RESULTS: The highest and lowest protein solubility was observed at pH=10 and pH=4, respectively. Water absorption capacity ranged from 3.77 to 4.31 g/g, while oil absorption was found between 3.88 to 4.09 g/g. The samples had low foam volume. Emulsifying capacity of protein concentrates ranged from 30% to 37%. Protein yield ranged from 8.52% to 8.74%. Rice bran protein concentrate of Tarom had higher bulk density (0.24 g/g). Protein concentrates had also significant differences in some of color parameters.
CONCLUSION: Rice bran protein concentrate has the potential to be used as an ingredient in functional food formulations to enhance nutritional values and functional properties of the final product.