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Effect of stabilisation treatment of rice bran on functional properties of protein concentrates

✍ Scribed by Jamuna Prakash; G Ramanatham

Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
628 KB
Volume
67
Category
Article
ISSN
0022-5142

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## Abstract The content, fractionation, solubility and functional properties of wheat bran proteins as well as the effects of pH and/or NaCl concentration on some of these functional properties were investigated. The protein content of the bran was found to be 16.80%. Albumin and glutelin are the m