Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates

ABSTRACT Rice bran protein concentrates were prepared from full‐fat and defatted raw rice bran. Selected functional properties, viz. nitrogen solubility, emulsification properties, and foaming properties were measured over the pH range 2.0 to 10.5 and in three dispersion media including water, 0.1M NaCl (low salt) and 1.0M NaCl (high salt). Below and above the isoelectric pH (4.5) the nitrogen solubility increased. Higher pH enhanced the nitrogen solubility and, thereby, considerably improved the functional properties. In higher salt concentration, nitrogen solubility was reduced which also altered the properties of emulsification and foaming. Multiple regression analysis showed that pH was the primary determinant of nitrogen solubility, emulsification and foaming properties. Multiple regression models including pH, salt concentration and nitrogen solubility as independent variables were found to be more accurate in predicting other functional properties.