Effect of stabilisation treatment of rice bran on functional properties of protein concentrates.

Functional properties of differently dried [i.e. cabinet dried, freeze dried, or roller dried] protein concentrates prepared from unstabilized, acid-stabilized, heat-stabilized, and parboiled rice bran were evaluated. Freeze dried protein concentrates from all types of bran exhibited similar nitrogen solubilities. Both cabinet- and roller-dried protein concentrates had lower nitrogen solubilities than freeze dried samples except for cabinet dried concentrate from heat-stabilized bran. Functional properties (bulk density, water and fat absorption, emulsification, and foaming capacity) of protein concentrates prepared from acid-stabilized rice bran were not significantly different from those prepared from untreated bran. Freeze dried protein concentrates from both heat-stabilized and parboiled rice bran had low water absorption capacity and high fat absorption capacity. Cabinet dried samples did not exhibit any foaming or emulsification capacity, thereby indicating a greater extent of denaturation. It is concluded that, in addition to stabilization treatment, functionality was also influenced by the drying technique employed.