Effect of acid and base on physico-chemical and functional properties of rice bran protein
Patcharaphorn Pipattanasattayawong, Jiranart Boonkong, Pinyo Saeheang and Natcha Hongsa
Department of Food Science and Technology, Siam University, The 6th Academic Science and Technology Conference 2018
Effect of pH on physico-chemical and functional properties of protein from Hommali 105 cultivars rice bran was studied. The extraction of protein from defatted rice bran and then analyzed the physico-chemical characteristics of Hommali rice bran proteins (RBPH) such as moisture content, water activity, color (CIE) and pH value compared with two standard proteins, which were bovine serum albumin (BSA) and soy protein (SOY). The result revealed that
RBPH had lower protein content than two standard proteins. The water activity was similar to BSA, brightness was lowest, but the redness was highest. Then studied on effect of pH to functional properties, compared with two standard proteins. The results found that all of proteins show the best functional properties in term of protein solubility, water binding, foam capacity, stability, emulsifying activity index and emulsion stability index at pH 9. BSA exposed the best functional properties, but it got low water binding. The RBPH showed the similar functional properties to BSA in term of foaming capacity and stability, but it showed the similar emulsifying activity index and emulsion stability to SOY. All of the proteins in this experiment were oil in water emulsion (O/W) type.
Keywords: Hommali rice bran protein, functional properties, bovine serum albumin, soy protein
Manuscript url: https://goo.gl/SddJxk