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FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN CONCENTRATES FROM WHITE AND BROWN RICE
Abstract
The aim of the study was to compare the functional and technological properties of protein concentrates (PC), protein-calcium composites (PCC) and protein concentrates hydrolyzed by endoprotease and exopeptidase (HPC) with a degree of proteolysis of 3.89-4.16%. All kinds of concentrates were obtained from white and brown rice. It was found that the functional properties are higher in BC obtained from white rice than in brown rice rice. Thus, the foaming capacity is 5-6 times higher, but the stability of foam in brown rice was absent. In both types of PCC composites obtained with the addition of calcium citrate in the stage of protein precipitation, the functional and technological properties are lower than in PC. Concentrates modified by enzymatic hydrolysis, on the contrary, had a higher solubility, water-binding, foaming ability, whereas the fat-binding capacity and fat-emulsifying ability, on the contrary, were lower than those of unhydrolyzed PC. The foaming ability of HPC from white rice was equated with the foaming capacity of egg albumin. Choosing the extraction method, parameters of proteolysis and the type of grain (white, brown rice), thus, it is possible to regulate the functional properties of protein concentrates in order to choose the directions of their use in food products and to improve the quality of food products.
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