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Optimization For Extraction Iraqi Rice Bran Proteins Class Mchkab-2 and Study Some of Its Functional Properties | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 1, 2017, Pages 225-236 | ||
| Author | ||
| Ethar Z. Naji | ||
| Abstract | ||
| A study of the chemical composition of whole rice bran, and defatted rice bran for Iraqi rice class Mchkab -2, which was obtained from Al-Ameer mill, in the province of Najaf, showed that the moisture, fat, ash, carbohydrates and protein was, 8.6%, 18.9%, 6.5%, 52.8% and 13.2%, respectively for full bran, and 9.3%, 1.5%, 9.2%, 62.9% and 17.1% respectively for the defatted bran. The results of this study showed that the best conditions in the preparation of protein extract from defatted rice bran, were by extraction with distilled water after equalized pH to 9 with ratio bran: water of 1:6 (w:v) for 60 min, at agitation speed of 600 rpm/min. At these conditions protein percentage were 53%. This study revealed that of solubility, emulsifying activity and emulsion stability of the protein extracted from the defatted rice bran, were highest at pH 9, compared with other values of pH with the values of 68.92% , 0.179 and 45.13 min, respectively, while the lowest was at pH 4 with the values of 11.20% ,0.055 and 12.76 min, respectively. | ||
| Keywords | ||
| chemical composition; Rice bran; Protein extraction; protein solubility; emulsion properties | ||
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