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Isolado protéico de farinha de arroz: caracterização e propriedades funcionais
| Content Provider | Semantic Scholar |
|---|---|
| Author | Latorres, J. M. Paiva, Ana Raisa Nunes Gonzales, Bruna Araújo Mellado, Myriam De Las Mercedes Salas |
| Copyright Year | 2014 |
| Abstract | The aim of this study was to isolate proteins from rice flour using an enzymatic method with the enzyme Termamyl®. The functional properties of solubility, water and oil holding capacity, emulsifying capacity, foam property and "in vitro" digestibility in flour and isolate were determined. The protein isolate was obtained after the reaction with the enzyme Termamyl® during 90 minutes at 90 oC. The slurry was then filtered and dried at 35 oC during 24 hours, obtaining 91.2 % of protein (dry basis) in the isolate. The values of the functional properties presented by the rice flour were: 17.8 % solubility at pH 10 and 6.2 % at pH 5; 1.13 mL oil/g of protein of emulsifying capacity; 2.46 g/g of sample of water holding capacity; oil holding capacity of 1.61 g/g of sample, and "in vitro" digestibility of 57.6 %. The protein isolate presented the following values: solubility of 7.4 % at pH 11 and 1.1 % at pH of 4.5; emulsifying capacity of 3 mL oil/g of protein, water holding capacity of 5.4 g/g of sample and oil holding capacity of 6.3 g/g of sample and "in vitro" digestibility of 83.6 %. All the isolate functional properties values, except the solubility, were better than the raw material values. |
| Starting Page | 53 |
| Ending Page | 65 |
| Page Count | 13 |
| File Format | PDF HTM / HTML |
| Volume Number | 24 |
| Alternate Webpage(s) | https://periodicos.furg.br/vetor/article/download/2240/3803 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
