Home | About | Quick Start | FAQ
Beta Version 0.1
DHARA is an online index of articles on Ayurveda published in research journals worldwide. Users Online: 248
  Enter Keyword Below :
      
Advanced

Critical reviews in food science and nutrition 1996 Jul ; (6) :0
Rice bran proteins: properties and food uses.

Abstract
Rice bran, a good source of protein and fat, is at present underutilized as a food material. The potential of producing rice bran at the global level is 27.3 million t. The presence of enzyme lipase in rice bran causes rapid deterioration of oil to free fatty acids and glycerol. Various stabilization techniques involving heat treatment, low-temperature storage, chemical treatment, control of relative humidity during storage, and simultaneous milling and extraction were evolved to inactivate lipase. Multiple forms of rice bran lipase have been identified. Fractional classification of proteins reveals a high percentage of albumins and globulins. Proteins can be extracted from full-fat or defatted rice bran by alkaline extraction and acid or heat precipitation. Extraction procedures influence the protein content of concentrates, which ranged from 19.4 to 76.1% in concentrates from full-fat rice bran and 17.5 to 85.0% in concentrates from defatted rice bran. The PER of rice bran ranges from 1.59 to 2.04 and that of protein concentrates from 1.99 to 2.19. Available lysine contents of protein concentrates ranged from 54 to 58.8%. The essential amino acid profiles of protein concentrates indicate that threonine and isoleucine are limiting amino acids. Various functional properties of rice bran protein concentrates have also been investigated that are known to be influenced by drying technique and stabilization treatment of rice bran. Rice bran has been used in food as full-fat rice bran, defatted rice bran, and in the form of rice bran oil and protein concentrates. Full-fat and defatted rice bran have been used in bakery products, breakfast cereals, wafers, as a protein supplement, binder ingredients for meats and sausages, and as a beverage base. Incorporation of protein concentrates have been studied in bread, beverages, confections, and weaning foods.

DHARA ID: D025770 Pubmed ID: 8841730


Access to Full Paper Not Available
Copyright | Disclaimer | Feedback | Updates | Contact
Developed and maintained by AVP Research Foundation (Formerly AVT Institute for Advanced Research), 136/137, Trichy Road, Ramanathapuram, Coimbatore - 641045, Tamil Nadu, India
Funded by Central Council for Research in Ayurvedic Sciences, Dept. of AYUSH, Ministry of Health and Family Welfare, Government of India, New Delhi