The effect of rice bran stabilization on solubility and molecular weight distribution of protein fraction

被引:0
|
作者
Kusumawaty, I [1 ]
Fardiaz, D. [1 ,3 ]
Andarwulan, N. [1 ,3 ]
Widowati, S. [2 ]
Budijanto, S. [1 ]
机构
[1] Bogor Agr Univ, Dept Food Sci & Technol, Bogor 16680, Indonesia
[2] Agr Minist Indonesia, Indonesian Ctr Agr Postharvest Res & Dev, Bogor 16111, Indonesia
[3] Bogor Agr Univ, Southeast Asia Food & Agr Sci & Technol SEAFAST C, Bogor 16680, Indonesia
来源
INTERNATIONAL FOOD RESEARCH JOURNAL | 2016年 / 23卷 / 06期
关键词
Stabilized rice bran; Rice bran protein concentrate; Protein fraction; Soluble protein; FUNCTIONAL-PROPERTIES; OIL;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This research was conducted through following stages stabilization of rice bran, defatting of rice bran, isolation of rice bran protein, protein fractionation, and molecular weight estimation using SDS PAGE. The percentage of soluble protein fraction of albumin, globulin, and glutelin (NaOH-soluble) of rice bran protein concentrate of stabilized rice bran (SRB) with no die double screw extruder higher than unstabilized rice bran (URB). Protein content of URB protein concentrates and SRB protein concentrates of Pandanwangi and Ciherang were 60.76%, 61.38%, 60.19%, and 60.23% respectively. The percentage of soluble protein of acid-soluble glutelin of Pandanwangi and Ciherang rice bran protein concentrate higher than that in albumin fraction. The percentage of soluble protein fraction of NaOH-insoluble protein of rice bran protein concentrate of SRB lower than URB. Protein fractionation resulted in glutelin acetic acid-soluble types a-glutelin (30-39 kDa) and a-glutelin (19-25 kDa). SDS PAGE of SRB protein concentrate fractions showed altered quantitatively and qualitatively due to SRB. (C) All Rights Reserved
引用
收藏
页码:2487 / 2492
页数:6
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