A study on the development of high functional food protein ingredient from rice bran

고기능성 쌀단백질 소재 개발 연구

  • Lee, Eui-Suk (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Kim, Ki-Jong (Division of barly and rice, National Institute Crops Science) ;
  • Kim, Jae-Hyeon (Division of Agriculture & Food resources, National Academy of Agriculture Science) ;
  • Hong, Soon-Taek (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
  • 이의석 (충남대학교 농업생명과학대학 식품공학과) ;
  • 김기종 (농촌진흥청 국립식량과학원 벼맥류부) ;
  • 김재현 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 홍순택 (충남대학교 농업생명과학대학 식품공학과)
  • Received : 2010.04.07
  • Accepted : 2010.06.11
  • Published : 2010.06.30


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${\geq}$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 $70^{\circ}C$ and then increased above $80^{\circ}C$. 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.



Supported by : 농촌진흥청


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