Knowledge Network Node
Journal of the Chinese Cereals and Oils Association. 2017, (07) Core

Structural Change of Rice Bran Glutelin During Storage of Rice BranChinese Full TextEnglish Full Text (MT)

Wu Wei;Wu Xiaojuan;Cai Yongjian;Liang Ying;Lin Qinlu;School of Food Science and Engineering,Centeral South University of Forestry and Technology,National Engineering Laboratory for Rice and By-product Deep Processing;

Abstract: Fresh rice bran which stored in a condition for different period was used as material to prepare rice bran glutelin after defatting,and effects of rice bran rancidity on the structure properties of rice bran glutelin were investigated. The results indicated that as storage time of fresh rice bran increased,rice bran glutelin carbonyl and disulfide content increased,and free sulphydryl content of rice bran glutelin decreased,which indicated that storage of rice bran led to oxidation of rice bran ... More
Keywords：

rice bran; storage; rice bran glutelin; protein oxidation; aggregation;

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS210.9

Download the mobile appuse the app to scan this coderead the article.

Tips: Please download CAJViewer to view CAJ format full text.

Download: 331 Page: 98-102+120 Pagecount: 6 Size: 392K

Related Literature
  • Similar Article
  • Reader Recommendation
  • Associated Author