Functional Properties of Iranian Rice Bran Protein Concentrates

In the present study, protein concentrate was obtained from two varieties of defatted Iranian rice varieties named as Neda and Tarom. Protein concentrate was analyzed in terms of their functional properties such as protein solubility, water and oil adsorption, emulsifying capacity, emulsifying stability, foaming capacity and foaming stability. The highest and lowest protein solubility was observed at pH=10 and pH=4, respectively. Water adsorption capacity ranged from 3.77 to 4.31 g/g, while oil adsorption capacity was in range of 3.88 to 4.09 g/g. Protein concentrate of bran samples presented low foam volume. Emulsifying capacity of protein concentrates was in the range of 30-37%. The results showed that rice bran protein concentrate has the potential to be used as an ingredient in functional food formulations in order to enhance the nutritional values and functional properties of the product.