Enhanced Physical Stability of Rice Bran Oil-in-Water Emulsion by Heat and Alkaline Treated Proteins from Rice Bran and Soybean

Authors

  • Rodjana Noptana Faculty of Agriculture, Department of Agro-Industry, Ubon Ratchathani University, Ubon Ratchathani 34190, Thailand
  • Ekasit Onsaard Faculty of Agriculture, Department of Agro-Industry, Ubon Ratchathani University, Ubon Ratchathani 34190, Thailand

Abstract

The aim of this work was to improve physical stability of rice bran oil-in-water emulsion by heat and alkaline treated proteins from rice bran and soybean. Rice bran protein (RBP) was extracted from defatted rice bran by alkaline extraction and isoelectric precipitation. RBP and soy protein (SP) were modified by heat and alkaline treatment (pH 9 at 60 °C for 60 min). The ability of modified rice bran protein (MRBP) and modified soy bean protein (MSP) to stabilize rice bran-oil-in-water emulsion was investigated. Results showed that the MRBP and MSP to form and stabilize oil-in-water emulsions were better than those of RBP and SP. Emulsions with small particle sizes diameter and creaming stability could be produced at pH 6.5 for 0.4-1.0 %wt MRBP and 0.6-1.0 %wt MSP. Improved physical stability of rice bran oil-in-water emulsion by heat and alkaline treated will enhance the utilization RBP and SP as food ingredient in the food industry.

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Published

2018-05-21

How to Cite

Noptana, R., & Onsaard, E. (2018). Enhanced Physical Stability of Rice Bran Oil-in-Water Emulsion by Heat and Alkaline Treated Proteins from Rice Bran and Soybean. Science & Technology Asia, 23(1), 9–16. Retrieved from https://ph02.tci-thaijo.org/index.php/SciTechAsia/article/view/124813

Issue

Section

Biological sciences