Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Functional Properties of Rice Bran and Sesame Meal Proteins through Chemical Modifications

Lee, Si-Kyung;Jang, In-Sook;Kim, Kyung-Mi;Park, Sang-Kyu;Lee, Won-Young;Youn, Kwang-Sup;Bae, Dong-Ho

  • Published : 20041000
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Abstract

Protein concentrates were prepared from defatted rice bran and roasted sesame meal using enzymatic extraction method. Rice bran protein concentrates (RBPC) and sesame meal protein concentrates (SMPC) were chemically modified to improve their functionalities through acetylation and phosphorylation. Acetylation and phosphorylation improved the functionalities of RBPC and SMPC such as solubility, foaming, emulsion, and gelling properties. Phosphorylated RBPC and SMPC more effectively enhanced their functionalities than those of acetylated RBPC and SMPC.

Keywords

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