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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2010.6
- 수록면
- 61 - 68 (8page)
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Rice bran proteins from different cultivars(Youngan, Sindongjin, Suwon 511) were extracted with Xylanase using orthogonal analysis method and their functional properties were investigated. The optimum extraction conditions, based on protein content in the extract found to be at 1 wt% xylanase, pH 7 and 50:1, solvent to rice bran ratio(v/w %). Nitrogen solubility indices(NSI) of rice bran protein concentrates were shown a minimum value at pH 4 ranged 2～23%, varied with different cultivars and a maximum (NSI≥90% for all cultivars) at pH 10. As for water adsorption and fat adsorption capacity, rice bran protein concentrates were shown to be better than Na-caseinate and isolated soy protein, respectively. Emulsifying activities were observed high in order of Na-caseinate>Youngan rice bran protein>Shindongjin rice bran protein>Suwon 511 rice bran protein>isolated soy protein. In general, the surface tension of rice bran protein solution(10?³ wt%, 5 mM bis-tris, pH 7) was increased with increasing concentrations and found a minimum value near pI. On heating, it was decreased slightly with increasing temperatures up to 70 ℃ and then increased above 80 ℃. Addition of sodium chloride was made the surface tension decrease. In conclusion, with Xylanase, rice bran protein concentrate can be successfully extracted from the rice bran of different cultivars and the Youngan rice bran protein was thought to have best functionality among rice cultivars tested. It might be used as a milk protein substitute.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
참고문헌
참고문헌 (19)
참고문헌 신청
1. [학술지(정기간행물)] - Aoki, H. / 1981 / Effect of lipophilization of soy protein on its emulsion stabilizing properties / J. Food Sci. 46 : 1192 ~ 1195
2. [학술대회논문] - Burks, A. W. / 1994 / Hypoallergenicity of rice protein / Presented at the Annual Meeting of the American Association of Cereal Chemists
3. [학술지(정기간행물)] - Bera, M. B. / 1989 / Solubility, emulsifying and foaming properties of rice bran protein concentrates / J. Food Sci. 54 : 142 ~ 145
4. [학술지(정기간행물)] - Hanmoungjai, P. / 2002 / Enzyme-assisted water-extraction of oil and protein from rice bran / J. Chemical Technology and Biotechnology 77 : 771 ~ 776
5. [학술지(정기간행물)] - Hettiarachchy, N. S. / 2003 / Physicochemical properties and functionality of rice bran protein hydrolyzate propared from heat-stabilized defatted rice bran with the aid of enzymes / J. Food Sci. 68 (1) : 152 ~ 157
2. [학술대회논문] - Burks, A. W. / 1994 / Hypoallergenicity of rice protein / Presented at the Annual Meeting of the American Association of Cereal Chemists
3. [학술지(정기간행물)] - Bera, M. B. / 1989 / Solubility, emulsifying and foaming properties of rice bran protein concentrates / J. Food Sci. 54 : 142 ~ 145
4. [학술지(정기간행물)] - Hanmoungjai, P. / 2002 / Enzyme-assisted water-extraction of oil and protein from rice bran / J. Chemical Technology and Biotechnology 77 : 771 ~ 776
5. [학술지(정기간행물)] - Hettiarachchy, N. S. / 2003 / Physicochemical properties and functionality of rice bran protein hydrolyzate propared from heat-stabilized defatted rice bran with the aid of enzymes / J. Food Sci. 68 (1) : 152 ~ 157
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