HAN S W,CHEE K M,CHO S J.Nutritional quality of ricebran protein in comparison to animal and vegetable protein[J].Food Chemistry,2015,172C(3):766-769.DOI:10.1016/j.foodchem.2014.09.127.HAN S W, CHEE K M, CHO S J. Nutritional quality of rice bran protein in comparison to animal ...
Rice bran is an underutilized agricultural by-product with economic importance. The unique phytochemicals and fatty acid compositions of bran have been targeted for nutraceutical development. The endogenous lipases and hydrolases are responsible for the
74(5):662-668 Proteins from the defatted brans of representative rice cultivars were fractionated into albumins, globulins, prolamins, and acid-soluble glute- lins, accounting for 34, 15, 6, and 11% of the total bran proteins, respec- tively. The remaining insoluble residue protein, after ...
Rice bran protein has been found to be of high quality and of importance for food and pharmaceutical applications. It is a plant protein that can be derived from rice bran, an abundant and cheap agricultural byproduct. The protein content in rice bran is about 10-15% and it consists of ...
These results suggest that the hypocholesterolemic action of the RBP may be caused by the bile acid-binding proteins. 展开 关键词: bile acid, rice bran protein, cholesterol, micelle DOI: 10.1080/09168451.2014.978260 被引量: 6 年份: 2015 ...
Rice bran protein is a high‐quality protein with hypoallergenic and attracts a growing interesting in exploring its application. In this study, ultrasound homogenization was used to produce rice bran protein‐stabilized emulsions and the effects of ultrasound power and ultrasound time on ...
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2005. Extraction of rice bran protein concentrate and its application in bread. Songklanakarin Journal of Science and Technology 27: 55-64.Jiamyangyuen, S.; Srijesdaruk, V.; Harper, W. J. Extraction of rice bran protein concentrate and its application in bread. Songklanakarin Journal Science ...
The rheological properties of the coacervates of rice bran protein/flaxseed gum (RBP/FG) at different pH values including 3.3, 4.0 and 5.3 and varying protein to polysaccharide ratios 3:1, 6:1 and 9:1 were investigated using small amplitude oscillatory shear (SAOS). Moreover, the ...
4) rice bran protein separation 米糠分离蛋白 1. An experimental method based on controlled mixture ratio of different enzymes in order to improve the yield of rice bran protein separation was proposed. 运用配料试验设计,采用纤维素酶、复合蛋白酶、植酸酶提取米糠分离蛋白,建立复合酶配合比例与蛋白得...