Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran

Protein concentrates were prepared from heat-stabilized defatted rice bran and analyzed for their functional properties. Rice bran proteins were prepared by alkaline extracted and Alcalase 2.4 L hydrolysis. The yield of rice bran proteins were 32.9% and 44.79%, respectively. Rice bran proteins had molecular sizes between 0.1 and over 97.4 kDa; maximum solubilities of 72.5% and 84.56% at pH 11.0; maximum emulsifying capacities of 0.149 and 0.634; maximum emulsion stabilities of 24.26 and 25.96 min; maximum foam capacities of 98% and 115%; maximum foam stabilities of 30.6 and 26.9 mL at 30 min; water absorption of 3.71 and 4.4 g/g and oil absorption of 4.24 and 5.13 g/g. These results demonstrate that the extracted rice bran protein has potential as a nutraceutical ingredient in food applications.