Thermal,structural and functional properties of rice bran defatted with alcoholic solvents |
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| Institution: | 1. School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, People’s Republic of China;2. School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang 110016, People’s Republic of China;1. School of Traditional Chinese Pharmacy, China Pharmaceutical University, 24 Tongjiaxiang, Nanjing 210009, China;2. Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, 639 Longmian Dadao, Nanjing 210009, China;3. Jiangsu Food and Pharmaceutical Science College, Huaian, Jiangsu, 223003, China;4. World Agroforestry Centre (ICRAF), Nelson Marlbolough Institute of Technology (NMIT), Nelson 7010, New Zealand;5. Application Center, Agilent Technologies Japan, Ltd., 9-1 Takakura-cho, Hachioji-shi, Tokyo 192-0033, Japan;6. Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan;1. Sorbonne Université, UPMC Univ Paris 06, INSERM UMR-S 1146, CNRS UMR 7371, Laboratoire d''Imagerie Biomédicale, 75006 Paris, France;2. CREATIS, Université de Lyon , INSERM U1206, CNRS UMR5220, INSA-Lyon, UCBL, 69621 Villeurbanne, France;3. ESRF, 38043 Grenoble, France;4. Karlsruhe Institute of Technology, Laboratory for the Application of Synchrotron Radiation, 76131 Karlsruhe, Germany;1. Institute of Nutrition and Functional Food (INAF) and Department of Food Sciences, Pavillon Paul-Comtois, Université Laval, Quebec, Qc G1V 0A6, Canada;2. Laboratoire de Transformation Alimentaire et Procédés Électro-membranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Pavillon Paul Comtois, Université Laval, Quebec, Qc G1V 0A6, Canada;3. Parmalat, Victoriaville, Quebec, Qc G6P 9V7, Canada;1. National Engineering Research Center for Nanomedicine, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, Hubei 430074, People’s Republic of China;2. Joint Laboratory for The Research of Modern Preparation Technology-Huazhong University of Science and Technology and Infinitus, Wuhan, Hubei 430074, People’s Republic of China |
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| Abstract: | Samples from combinations of different alcoholic extraction process parameters of rice bran oil, solvents (ethanol or isopropanol) and temperatures (60 or 80 °C) were evaluated and compared with samples from industrial processing regarding the physicochemical, structural and functional characteristics of the defatted meal since these properties are directly associated with the quality of the products. The results obtained for solids from alcoholic extraction did not differ significantly from those obtained from industrial processing using hexane. Although the use of alcohols and high temperatures led to reductions in the nitrogen solubility (21% to 13.5–16.7%), emulsifying activity (31% to 14–25%) and thermal stability, possibly as a function of protein structural modifications due to denaturation, stable foams were produced (26–50%), and adequate values for the water and oil absorption capacities were determined (4 and 3 g/g sample), allowing the application of this material in baking and meat products. |
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| Keywords: | Nitrogen solubility index Protein secondary structures Foaming capacity Emulsifying activity |
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