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ผลงานตีพิมพ์ในวารสารวิชาการApplication of mannitol and kale protein extract in the development of Sung Yod rice bread and its stability during storageผู้แต่ง: Samakradhamrongthai, R.S.,  Dr.Bandhita Wanikorn, Lecturer , Nortuy, N., Jannu, T., Renaldi, G., วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Extraction and Some Functional Properties of Protein Extract from Rice Bran) ผู้เขียน:ดร.โชคชัย ธีรกุลเกียรติ, ศาสตราจารย์ , ดร.สิรี ชัยเสรี, รองศาสตราจารย์ , ศิริวัฒน์ มงคลกาญจนสิริ สื่อสิ่งพิมพ์:pdf AbstractRice bran protein extract (RBPE) was prepared from laboratory defatted rice bran (milled and sieved through 50 mesh screen) by alkali extraction. The extracting conditions that provided the maximum protein extractability were: extraction rice bran to water at ratio of 1:4 (w/v) at pH 9.5, agitating speed of 500 rpm for 45 min. The protein extractability was 44.4%of total protein in rice bran used for extraction. Protein solubility, emulsifying activity and emulsion stability index of RBPE were determined. The results showed that protein solubility, emulsifying activity and emulsion stability index of RBPE were the highest at pH 9 compared at other pHs (p?0.05) with the values of 66.74%, 0.167 (A 500nm) and 43.15 min, respectively, while the lowest at pH 4 (p?0.05) with the values of 10.75%, 0.063 (A 500nm) and 18.58 min, respectively. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Rice Bran Protein Extract on Enzymatic Browning Inhibition in Vegetable and Fruit Puree) ผู้เขียน:Supatcha Kubglomsong, ดร.โชคชัย ธีรกุลเกียรติ, ศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe effect of rice bran protein extract (RBPE) on enzymatic browning inhibition in vegetable and fruit puree was investigated. Protein from defatted rice bran was prepared by alkaline extraction and isoelectric point precipitation. RBPE was prepared by dispersing rice bran protein precipitate in distilled water (DW) at 0.8% protein (weight per volume). Potato, banana or apple was blended with RBPE and their color values (L*, a* and b*) were measured. Polyphenol oxidase (PPO) inhibition was studied by measuring absorbance at 420 nm with catechol as the substrate. It was found that the browning values in potato, banana and apple puree treated with RBPE were lower than those treated with DW (P ? 0.05). The L* values and hue angles in potato, banana and apple puree treated with RBPE were higher than those treated with DW (P ? 0.05). RBPE showed the highest percentage browning inhibition in potato puree, followed by apple and banana puree, respectively (P ? 0.05). Moreover, RBPE had a higher percentage of PPO inhibition in potato than apple and banana, respectively (P ? 0.05). Therefore, RBPE could inhibit enzymatic browning in vegetable and fruit puree, especially potato puree. |
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