Functional properties of rice bran protein concentrates

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.