Comparative Studies of Extraction and Functional Properties of Rice Bran Protein Fractions

Rice Bran Protein Fractions (RBPFs) albumin, globulin, glutelin and prolamin were extracted from untreated and parboiled rice bran and their comparative studies were made for the yield, protein content, bulk densities, water absorption capacities, Nitrogen Solubility Index (NSI), emulsion property and least gelation concentration. The maximum yield of the protein fractions were obtained in parboiled rice bran. The protein content in untreated rice bran protein fractions (URBPFs) albumin, globulin, glutelin and prolamin protein fractions were 44.16, 29.66, 9.42 and 7.76% whereas Parboiled Rice Bran Protein Fractions (PRBPFs) contained 28.39, 18.70, 31.01 and 6.91% protein, respectively. Bulk densities of all. Untreated Rice Bran Protein Fractions (URBPFs) were 0.121, 0.366, 0.354 and 0.219 whereas bulk densities of corresponding PRBPFs were 0.132, 0.278, 0.279 and 0.243, respectively. NSI values at pH 7 of all the URBPFs except globulin were greater than those of (PRBPFs). Parboiled rice bran protein fractions (PRBPFs) were found to be superior by emulsion and least gelation concentration properties than (URBPFs) Untreated rice brain fractions (protein fractions) URBPFs. All the values were found to be significantly different (p<0.05).