Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties

Abstract

ABSTRACT Protein concentrates were prepared from commercially available unstabilized and heat stabilized rice bran by alkaline extraction and isoelectric precipitation. Stabilized rice bran had lower protein extractability at all particle sizes (75μ to 150μ). Both unstabilized rice bran protein concentrate (URBPC) and stabilized rice bran protein concentrate (SRBPC) showed maximum nitrogen solubility at pH 8.0. URBPC (71.5% protein) and SRBPC (50.9% protein) showed differences in amino acid contents. SDS‐PAGE of protein concentrates revealed several common components and absence of certain components from SRBPC. Protein denaturation due to commercial heat stabilization impaired extractability of proteins and influenced its quality.