Extractability and functionality of rice proteins and their application as meat extenders |
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| Affiliation: | 1. Department of Chemistry, University of Kalyani, Nadia Pin 741235, W.B., India;2. Department of Chemistry, Shibpur Dinobundhoo Institution (College), Howrah Pin 711102, W.B., India;3. Department of Chemistry, Visva-Bharati, Santiniketan, Birbhum Pin 731235, W.B., India;2. Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati, Assam, India |
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| Abstract: | Two protein isolates were produced from broken rice—protein isoelectric precipitate (PIP) and partially hydrolyzed protein preparation (PHP). Isolates and rice flour (RF) were compared with regard to proximate chemical composition and functional properties. Also, PIP was compared with RF as a meat extender of sausage at the 20%, 30% and 40% levels. The PIP was found to be preferable to RF at all substitution levels. |
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