Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment

Journal of Food Engineering

Volumn 110, Issue 1, 2012, Pages 95-101

  Xia, Ning ^a,b   Wang, Jinmei ^a   Yang, Xiaoquan ^a   Yin, Shouwei ^a   Qi, Junru ^a   Hu, Lei ^a   Zhou, Xiaoling ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b GUANGXI UNIVERSITY   (China)

Author keywords

Amylase pretreatment; Emulsifying property; Hydrothermal cooking; Physicochemical properties; Rice bran protein

Indexed keywords

ACIDIC PRECIPITATION; DISULFIDE BONDS; EMULSIFYING PROPERTY; EXTRACTION YIELD; GELATINIZED STARCH; HYDROPHOBIC INTERACTIONS; INSOLUBLE PROTEINS; PHYSICOCHEMICAL PROPERTIES; PRE-TREATMENT; PROTEIN EXTRACTION; PROTEIN PURITY; RICE BRAN PROTEIN; RICE BRANS; SOLUBLE AGGREGATES; SURFACE HYDROPHOBICITY;

AMYLASES; COVALENT BONDS; ELECTROPHORESIS; EMULSIFICATION; EXTRACTION; HYDROPHOBIC CHROMATOGRAPHY; HYDROPHOBICITY; SIZE EXCLUSION CHROMATOGRAPHY;

PROTEINS;

EID: 84855901139     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.004     Document Type: Article

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