Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates

Bera, Manab Bandhu; Mukherjee, Rupam

doi:10.1111/j.1365-2621.1989.tb08587.x

Cited by 163 publications

(95 citation statements)

References 14 publications

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“…Solubility determination The protein solubility profile at various pH values was determined using a modified method described by Bera and Mukherjee (Bera and Mukherjee, 1989). Protein dispersions were made using 100 mg of the GSP in 10 ml of deionized water.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Extraction Process of Crude Protein from Grape Seeds by RSM

Jia

et al. 2011

FSTR

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Grape seed is a potential source of edible protein, so effective extraction of protein component from grape seed seems to be very important. However, so far, such information is unavailable. In this study, the conditions for protein extraction from the grape seeds were optimized by the single factor test and the response surface methodology (RSM). A box-behnken design (BBD) was used for experimental design and analysis of the results to obtain the optimal extraction conditions. Solvent/meal ratio, extraction temperature, pH and extraction time were found to have a significant effect on the protein yield. From the single factor test, the optimal range of extraction conditions was obtained. Based on the RSM analysis, optimum extraction parameters were obtained as following: solvent/meal ratio 22.5/1 (v/w), extraction temperature 35℃, pH 9.8, and extraction time 29 min. Under the optimized conditions, the experimental values were in good agreement with those predicted by the model. These results help design the process of optimal protein extraction from grape seeds for future use in food industry.

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Section: Resultsmentioning

confidence: 99%

Optimization of Extraction Process of Crude Protein from Grape Seeds by RSM

Jia

et al. 2011

FSTR

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“…Solubility of SPI and SPH as a function of pH was determined using a method developed by Bera and Murkherjee (1989). One gram of protein samples were dispersed in 25 mL of deionized (DI) water and adjusted to pHs ranging from 3.0 to 11.0 with either NaOH (0.1 N or 1.0 N) or HCl (0.1 N or 1.0 N).…”

Section: Protein Solubilitymentioning

confidence: 99%

Protein-rich beverage developed using non-GM soybean (R08-4004) and evaluated for sensory acceptance and shelf-life

et al. 2016

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Protein beverages have been in demand due to an increasing consumers' interest in healthy eating habit. However, there is an increased concern on the use of genetic modified (GM) ingredient in the food product. This study aimed to develop protein hydrolysate beverages using a non-GM soybean (R08-4004/high protein line) grown in Arkansas. Protein isolate was prepared from the soybean using alkaline method (pH 9.5). Due to its poor solubility in acidic condition, alcalase 2.4 L (food grade protease) hydrolyzed soy protein was used to develop a beverage containing 20 g protein per serving (500 mL). Three flavored beverages: Chai tea (C), tangerine (T), and mixed berries (MB) were prepared using bitter blocker, masking agent, and citric acid to minimize an unpleasant bitter taste developed in the soy hydrolysates. Protein solubility, pH, microbial growth, instrumental color parameters, and turbidity were measured to evaluate the shelf-life stability of the beverages at refrigerated storage (5°C) for 42 days. Beverages T and MB received overall highest scores from the sensory panel. Citric acid alone or in combination with bitter blocker or masking agent lowered the bitterness. Pasteurization (90-95°C for 5 min) was effective in preventing microbial growth. Although pH remained constant, decrease in protein solubility and color changes were observed over the storage time in all the three flavored beverages. Cloudiness in beverage C increased over the storage period while beverages T and MB were very stable. Overall, T and MB flavored beverages have the potential for commercial application.

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“…Nitrogen solubility index (NSI) was assessed and expressed as per the study of Bera and Mukherjee (1989). The pH values were set at 3.0, 4.0, 4.5, 5.0, 7.0, and 9.0, respectively.…”

Section: Evaluation Of Functional Propertiesmentioning

confidence: 99%