Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications

Protein concentrates were prepared from defatted rice bran and roasted sesame meal using enzymatic extraction method. Rice bran protein concentrates (RBPC) and sesame meal protein concentrates (SMPC) were chemically modified to improve their functionalities through acetylation and phosphorylation. A...

Full description

Saved in:
Bibliographic Details
Published inFood science and biotechnology Vol. 13; no. 5
Main Authors Lee, S.K. (Konkuk University, Seoul, Republic of Korea), Park, S.K. (Kwangju Institute of Science and Technology, Kwangju, Republic of Korea), Lee, W.Y. (Sangju National University, Sangju, Republic of Korea), Youn, K.S. (Catholic University of Daegu, Hayang, Republic of Korea), Jang, I.S. (Konkuk University, Seoul, Republic of Korea), Kim, K.M. (Konkuk University, Seoul, Republic of Korea), Bae, D.H. (Konkuk University, Seoul, Republic of Korea), E-mail: donghoya@konkuk.ac.kr
Format Journal Article
LanguageEnglish
Published 01.10.2004
Subjects
ACETILACION
ACETYLATION
defatted rice bran
FOSFORILACION
functional properties
PHOSPHORYLATION
roasted sesame meal
sesame meal protein
Online AccessGet more information

Cover

More Information
Summary:Protein concentrates were prepared from defatted rice bran and roasted sesame meal using enzymatic extraction method. Rice bran protein concentrates (RBPC) and sesame meal protein concentrates (SMPC) were chemically modified to improve their functionalities through acetylation and phosphorylation. Acetylation and phosphorylation improved the functionalities of RBPC and SMPC such as solubility, foaming, emulsion, and gelling properties. Phosphorylated RBPC and SMPC more effectively enhanced their functionalities than those of acetylated RBPC and SMPC.
Bibliography:2005012450
Q01
ISSN:1226-7708
2092-6456