Abstract
Abstract Plant proteins are being added to foods and beverages to improve nutritive value or change functional properties. No one protein can supply all the desirable characteristics. Blends of peanut and rice bran flours in 1:3, 1:1, and 3:1 ratios had different protein solubility than the original materials. Methionine, lysine, available lysine, hydration capacity, and fat absorption increased as the amount of rice bran increased. Emulsifying capacity and emulsion stability were highest in all blends.
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