Development of new food protein through chemical modification of rice bran proteins

  • Bae, Dongho (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Jang, In Sook (Department of Applied Biology and Chemistry, Konkuk University)
  • Received : 1999.10.01
  • Published : 1999.12.31

Abstract

Protein concentrate was produced and succinylated from rice bran to assess and improve its functional properties for the purpose of expanding the uses of rice bran proteins. The most effective solvent for the extraction of rice bran proteins was 20% aqueous ethanol at pH 9. The protein content of rice bran protein concentrate produced was 70.0% and the total protein yield was 64.3%. The extent of succinylation of free amino groups in the modified products was 72.8%. Though the modified protein products showed good functional properties including solubility, emulsion properties, and oil absorption capacity, it did not form gel. Succinylation improved solubility and emulsion and gelling properties. These improvements in functionality will enhance the value of rice bran proteins, thus enabling them to be more competitive with other food proteins.

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Acknowledgement

Supported by : Korea Research Foundation