Influence of protein extraction on swelling power and solubility of rice flour

Authors
Taira, T Shoji, I
Citation
T. Taira et I. Shoji, Influence of protein extraction on swelling power and solubility of rice flour, J JPN SOC F, 47(8), 2000, pp. 638-641
Citations number
4
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
47
Issue
8
Year of publication
2000
Pages
638 - 641
Database
ISI
SICI code
1341-027X(2000)47:8<638:IOPEOS>2.0.ZU;2-8
Abstract
Plant proteins are divided into albumin, globulin, prolamin and glutelin by according to their solubility in different solvents. The influence of glut elin and prolamin extraction from rice flour on its swelling power and the solubility was examined. The influence of glutelin extraction by pepsin on the swelling power and the solubility of rice flour was not recognized. On the other hand, prolamin extraction by propanol have no influence on the so lubility of rice flour, but improved the swelling power of rice flour. Ther efore, it is suggested that prolamin restrained the swelling of rice flour.