The effect of rice bran stabilization on solubility and molecular weight distribution of protein fraction

This research was conducted through following stages stabilization of rice bran, defatting of rice bran, isolation of rice bran protein, protein fractionation, and molecular weight estimation using SDS PAGE. The percentage of soluble protein fraction of albumin, globulin, and glutelin (NaOH-soluble) of rice bran protein concentrate of stabilized rice bran (SRB) with no die double screw extruder higher than unstabilized rice bran (URB). Protein content of URB protein concentrates and SRB protein concentrates of Pandanwangi and Ciherang were 60.76%, 61.38%, 60.19%, and 60.23% respectively. The percentage of soluble protein of acid-soluble glutelin of Pandanwangi and Ciherang rice bran protein concentrate higher than that in albumin fraction. The percentage of soluble protein fraction of NaOH-insoluble protein of rice bran protein concentrate of SRB lower than URB. Protein fractionation resulted in glutelin acetic acid-soluble types a-glutelin (30-39 kDa) and a-glutelin (19-25 kDa). SDS PAGE of SRB protein concentrate fractions showed altered quantitatively and qualitatively due to SRB. (C) All Rights Reserved