Application of ultrasound to protein extraction from defatted rice bran

被引：0
|
作者：
Ly, H. L. [1 ]
Tran, T. M. C. [1 ]
Tran, T. T. T. [1 ]
Ton, N. M. N. [1 ]
Le, V. V. M. [1 ]
机构：
[1] Ho Chi Minh City Univ Technol, Dept Food Technol, 268 Ly Thuong Kiet,Dist 10, Ho Chi Minh City, Vietnam
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 02期
关键词：
Extraction; Functional properties; Rice bran; Protein; Ultrasound; FUNCTIONAL-PROPERTIES; ALBUMIN; GLOBULIN; SEEDS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, water was used as a cheap and eco-friendly solvent in ultrasound-assisted extraction of protein from defatted rice bran meal. The effects of sonication variables on the protein yield were firstly investigated. The first-order kinetic model was then used to describe the extraction. The initial extraction rate and extraction constant in the ultrasonic extraction were 3.48 times and 2.20 times, respectively higher than those of the conventional extraction. In addition, the ultrasonic extraction resulted in significantly higher protein yield than the conventional extraction. The rice bran protein concentrates from both ultrasound-assisted and conventional extraction had similar protein profile, water and oil absorption capacity, emulsifying capacity and emulsion stability. Use of ultrasound in the protein extraction increased gelation capacity but decreased foaming capacity and stability of the protein concentrate. (C) All Rights Reserved
引用
收藏
页码：695 / 701
页数：7
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