Antinutritional Appraisal and Protein Extraction from Differently Stabilized Rice Bran


Authors

  • Saima Hafeez Khan National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Masood Sadiq Butt National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Faqir Muhammad Anjum National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • Amer Jamil Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan

DOI:

https://doi.org/10.3923/pjn.2009.1281.1286

Keywords:

Isolates, protein recovery, stabilization, yield

Abstract

Rice bran from ‘Basmati Super’ cultivar was stabilized by dry heat, microwave heat and parboiling. All the stabilization techniques were found effective in reduction of antinutrients including trypsin inhibitor, haemagglutinin-lectin and phytates. No adverse effect of stabilization was observed on chemical composition of rice bran. Protein was extracted from differently stabilized rice bran along with unstabilized bran by enzymatic extraction. Protein isolates yield remained highest for the unstabilized bran, followed by Microwave Stabilized Rice Bran Protein Isolates (MWRBPI), Dry Heat Stabilized Rice Bran Protein Isolates (DHRBPI) and Parboiled Rice Bran Protein Isolates (PAR-RBPI).

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Published

15.07.2009

Issue

Vol. 8 No. 8 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Khan, S. H., Butt, M. S., Anjum, F. M., & Jamil, A. (2009). Antinutritional Appraisal and Protein Extraction from Differently Stabilized Rice Bran. Pakistan Journal of Nutrition, 8(8), 1281–1286. https://doi.org/10.3923/pjn.2009.1281.1286

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