Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein-Sodium Caseinate and Rice Bran Protein Nanoparticles-Sodium Caseinate.

ABSTRACT: Rice bran, a byproduct of rice milling, comprises 12-14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran protein (RBP)-sodium caseinate (NaCas) and rice bran protein nanoparticles (RBPNs)-sodium caseinate (NaCas) was investigated. The results showed that the synergistic effect of RBP and NaCas increased the foaming stability of the composite solution up to 83.77 ± 2.75%. Moreover, the foaming capacity and foaming stability of the RBPNs-NaCas composite solution were up to 177.50 ± 3.53% and 80.28 ± 0.39%, respectively. The physicochemical properties results revealed that the particle size volume peaks of RBP-NaCas and RBPNs-NaCas were mainly concentrated

SUBMITTER: Zhang Y 

PROVIDER: S-EPMC11311429 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature