Comparison of rice bran proteins extracted from heat-stabilized defatted rice bran and low temperature solvent defatted rice bran

In order to explore the differences between the rice bran proteins extracted from low temperature solvent defatted rice bran and heat-stabilized defatted rice bran,the emulsifying activity,emulsion stability,foaming capacity and foam stability of the proteins obtained from two different raw materials were tested,and the solubility and amino acid composition of the proteins obtained from two different raw materials were analyzed,at the same time,the differences of their structures were researched by differential scanning calorimeter(DSC).The results showed that two kinds of rice bran proteins had similar functional characteristics.However,the solubility and protein content of the protein obtained from the heat-stabilized defatted rice bran were obviously poorer than that extracted from low temperature solvent defatted rice bran.The improvement of cystine content and the changes of protein structure might be the causes of the poor solubility of the protein obtained from heat-stabilized defatted rice bran.