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Crusca di riso

Proprietà funzionali dei concentrati di proteine estratti dalla crusca di riso.

Gurpreet Kaur Chandia and D.S. Sogi
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India

ABSTRACT
Protein concentrates were prepared from defatted rice brans and analyzed for their functional properties. Water-binding capacity was in the range of 3.87–5.60 (g/g) while oil absorption capacity ranged between 3.74 and 9.18 (g/g). Basmati 370 had highest bulk density (0.21 g/ml). Rice bran protein concentrates of Basmati 370 exhibited good foam stability with a half-life of 42.6 h at 15% sugar concentration. Emulsifying capacity of protein concentrates ranged between 24% and 74%. Emulsions were fairly stable under different pH, salt and sugar concentrations. Functional properties of rice bran protein concentrates are comparable with casein and have good potential in food industry.

Journal of Food Engineering - Volume 79, Issue 2, March 2007, Pages 592-597

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