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Licensed Unlicensed Requires Authentication Published by De Gruyter March 31, 2008

Effect of Extraction Temperature on Functional Properties of Rice Bran Protein Concentrates

Shweta Gupta, Gurpreet Kaur Chandi and Dalbir Singh Sogi

Protein concentrates were prepared from defatted rice bran at different extraction temperature (30-75°C) and analyzed for their functional properties. Protein yield increased as the temperature of extraction was increased while the protein content of protein concentrate decreased. Water binding capacity was in the range of 1.1-2.27 g/g while oil absorption capacity ranged between 1.64 and 6.89 (g/g). RBPC extracted at 60°C exhibited maximum foam producing capacity of 120% at 1% salt concentration. Emulsifying capacity of protein concentrates ranged between 33.71-70.85%. Emulsion capacity decreased as the temperature of extraction was increased. Emulsions were fairly stable under different pH, salt and sugar concentrations.

Published Online: 2008-3-31

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