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| Title: | Preparation, properties and application of rice bran protein: A review |
| Authors: | Homthawornchoo, W
Phongthai, S.
Rawdkuen, S. |
| Issue Date: | 2017 |
| Citation: | International Food Research Journal (Malaysia), 24 (1), p. 25-34 |
| Abstract: | A plenty of rice bran are produced as by-product during rice milling process nowadays. It is
increasingly considered as an alternative and economic source of plant-based hypoallergenic
and high quality protein. Several methods have been used to convert this by-product into other
useful substances such as bioactive compounds, food ingredients or food processing aids. The
physical processes (homogenization, colloid milling) and some novel technologies (microwave
and ultrasonics) are used to extract protein instead of alkaline extraction which provides a
low yield and consumes a lot of solvent. Furthermore, enzymatic treatment is also used for
assisting protein extraction and improving its bio-functions and functional properties. From this
literature review, the information could be useful to create or generate the new idea to extract or
produce other innovative protein substances from rice and/or other plant materials. In addition,
rice protein may be increasingly applied in food or other products such as nutraceutical or
cosmetics. |
| License: | http://www.oceandocs.org/license |
| URI: | http://agris.upm.edu.my:8080/dspace/handle/0/23412 |
| Related document: | http://www.ifrj.upm.edu.my/24%20(01)%202017/(2).pd... |
| ISSN: | 2231 7546 |
| Appears in Collections: | Publications
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