Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1-2 min) and dry heating (120°C, 10-20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in t...

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Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	Shi-Wen LV, Lei-Yu HE, Li-Hui SUN
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2018-02-01
Subjects:	dry heat stabilisation functional properties microwave stabilisation rice bran proteins
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0009_effect-of-different-stabilisation-treatments-on-preparation-and-functional-properties-of-rice-bran-proteins.php