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Foaming and Emulsifying Properties of Rice Bran Extracts Obtained by Subcritical Water Treatment

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Author(s): Pramote Khuwijitjaru | Panit Nualchan | Shuji Adachi

Journal: Silpakorn University Science and Technology Journal
ISSN 1905-9159

Volume: 1;
Issue: 1;
Start page: 7;
Date: 2007;
Original page

Keywords: Defatted rice bran | Subcritical water treatment | Superheated water | Protein content | Foaming property | Emulsifying properties

ABSTRACT
Rice bran, a by-product from rice milling process, contains a number of valuable components that impart either functionality or nutritive value. This study explored the properties of rice bran extract that obtained by treating the defatted rice bran with subcritical water at different temperatures (100, 150 and 200°C) and times (5, 10 and 15 min) in a batch-type vessel. The liquid extracts were analyzed for a protein content, foaming activity and emulsifying and emulsion stabilizing activities. We found that increasing the treatment temperature increased all of those values. Although treatment time affected trivially on those properties, long treatment time (15 min) at 200°C reduced the foaming activity and emulsion stabilizing activity of the extract significantly.
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