Changes of rice bran glutelin functional properties caused by rancidity during storage

Authors

WU Wei, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
YE Jianfen, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
CAI Yongjian, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
LIN Qinlu, College of Food Science and Engineering, Center South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

Fresh rice bran which stored in a condition of 25 ℃ and 85% of relative humidity for different period were used to prepare different rancid extent of rice bran. Rice bran glutelin were prepared after defatting of rice bran, and effects of rice bran rancidity on the functional properties of rice bran glutelin were investigated. The results indicated that rice bran glutelin carbonyl content increased as storage time increased, which indicated that storage of rice bran lead to oxidation of rice bran glutelin. Solubility of rice bran glutelin decreased by 40% as storage time increased. As storage time increased, water holding capacity, oil holding capacity, foaming capacity, foaming stability, emulsion activity, and emulsion stability of rice bran glutelin firstly increased, and then decreased. Water holding capacity and oil holding capacity reached maximum value of 212.61% and 657.25% after storage of 3 days and 1 day, respectively. Foaming capacity and emulsion activity reached maximum value of 75.06% and 76.27 m²/g after storage of 1 day, respectively. Foaming stability and emulsion stability reached maximum value of 69.30% and 20.60 min after storage of 3 days, respectively. The results indicated that short-term storage of rice bran had a positive effect on the functional properties, and long-term storage of rice bran had a negative effect on the functional properties of rice bran glutelin.

Publication Date

10-28-2015

First Page

165

Last Page

168

DOI

10.13652/j.issn.1003-5788.2015.05.043

Recommended Citation

Wei, WU; Jianfen, YE; Yongjian, CAI; and Qinlu, LIN (2015) "Changes of rice bran glutelin functional properties caused by rancidity during storage," Food and Machinery: Vol. 31: Iss. 5, Article 43.
DOI: 10.13652/j.issn.1003-5788.2015.05.043
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/43

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