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Inhibitory effects of water extracts of fermented rice bran on allergic response

โœ Scribed by Jiang Ping Fan; Kyoung Min Choi; Gi Dong Han

Publisher
The Korean Society of Food Science and Technology
Year
2010
Tongue
English
Weight
293 KB
Volume
19
Category
Article
ISSN
1226-7708

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The extractability profile of rice bran proteins under different conditions were studied to determine optimal conditions of extraction. Milling and differential sieving of rice bran increased the protein content in fine fraction by 7%. Maximum extractability of protein from defatted rice bran at pH