Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins
The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1-2 min) and dry heating (120°C, 10-20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in t...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Czech Academy of Agricultural Sciences
2018-02-01
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| Collection: | Czech Journal of Food Sciences |
| Sujets: | |
| Accès en ligne: | https://cjfs.agriculturejournals.cz/artkey/cjf-201801-0009_effect-of-different-stabilisation-treatments-on-preparation-and-functional-properties-of-rice-bran-proteins.php |
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