Extraction and Some Functional Properties of Protein Extract from Rice Bran

Authors

  • Chockchai Theerakulkait Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Siree Chaiseri Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Siriwat Mongkolkanchanasiri Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

rice bran, protein extract, extraction, solubility, emulsion properties

Abstract

Rice bran protein extract (RBPE) was prepared from laboratory defatted rice bran (milled and sieved through 50 mesh screen) by alkali extraction. The extracting conditions that provided the maximum protein extractability were: extraction rice bran to water at ratio of 1:4 (w/v) at pH 9.5, agitating speed of 500 rpm for 45 min. The protein extractability was 44.4%of total protein in rice bran used for extraction. Protein solubility, emulsifying activity and emulsion stability index of RBPE were determined. The results showed that protein solubility, emulsifying activity and emulsion stability index of RBPE were the highest at pH 9 compared at other pHs (p≤0.05) with the values of 66.74%, 0.167 (A 500nm) and 43.15 min, respectively, while the lowest at pH 4 (p≤0.05) with the values of 10.75%, 0.063 (A 500nm) and 18.58 min, respectively.

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Published

2006-10-30

How to Cite

Chockchai Theerakulkait, Siree Chaiseri, and Siriwat Mongkolkanchanasiri. 2006. “Extraction and Some Functional Properties of Protein Extract from Rice Bran”. Agriculture and Natural Resources 40 (5). Bangkok, Thailand:209-14. https://li01.tci-thaijo.org/index.php/anres/article/view/243950.

Issue

Vol. 40 No. 5 (2006): September-October

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.