Physicochemical Properties of Iranian Rice Bran Protein Concentrate

Subject Areas : Microbiology

Ali Akbar  Keshavarz Hedayati ¹ (دانش آموخته کارشناسی ارشد دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده علوم و صنایع غذایی، گرگان، ایران)
Mehran  Alami ² (استادیار دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده علوم و صنایع غذایی، گرگان، ایران)
Ali  Motamedzadegan ³ (استادیار دانشکده کشاورزی و منابع طبیعی ساری، گروه علوم و صنایع غذایی، مازندران، ایران)
Yahya  Maghsoodlou ⁴ (دانشیار دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده علوم و صنایع غذایی، گرگان، ایران)
Mohammad  Ghorbani ⁵ (استادیار دانشگاه علوم کشاورزی و منابع طبیعی گرگان، دانشکده علوم و صنایع غذایی، گرگان، ایران)
ُSoheil  Amiri ⁶ (مربی دانشگاه غیرانتفاعی بهاران گرگان، گرگان، ایران)

Received: 2012-08-22 Accepted : 2013-05-22 Published : 2013-12-22

Keywords: bulk density, Color Parameters, Physicochemical Properties, Rice Bran Protein Concentrate, Water Adsorption Index,

Abstract :

Introduction: Rice bran is a by-product of rice milling industry, that contains considerable quantities of protein, fat, carbohydrate and minerals. According to the chemical composition, rice bran might show suitable physicochemical properties that might have industrial applications.Materials and Methods: In this research protein concentrates were prepared from defatted bran obtained from two varieties of rice (Neda and Tarom) and their chemical composition and physicochemical properties namely protein yield and protein extraction yield, water adsorption index and water solubility index, nitrogen solubility index, bulk density and color parameters were evaluated.Results: Protein yield was in the range of 8.52-8.74(%). Rice bran protein concentrate of  Tarom had higher bulk density (0.24 g/g) and protein concentrates had significant differences in some color parameters.Conclusion: It was concluded that rice bran has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product.

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