Protein isolates extracted from differently stabilized rice bran were analyzed to work out the food use potential. Bulk density remained higher for isolates obtained from heat stabilized bran, the treatments were found to have positive impact on the oil absorption properties, while the water absorption was slightly impaired owing to some possible configurational changes. Surface hydrophobicity and emulsion properties were improved with bran stabilization. Isolates exhibited better foaming properties owing to the flexible nature of protein molecules, with less intensive disulfide bonding, that were slightly affected by the stabilization treatment. Nitrogen solubility index followed a curved pattern with the least value near isoelectric point that showed an increasing trend toward basic pH, and parboiled protein isolates exhibited better gelling properties among the isolates.

No abstract

Agro-industrial waste 'rice bran' was stabilized and the extracted protein isolates were used as ingredients to make nutritive complimentary food for the growing infants. The formulation processed through drum drying and the starchy ingredients were pregelatinized to reduce bulk in the prepared meal and facilitate spoon-feeding. The formulations had uniform texture, light golden color and good paste consistency. Nutrient composition was good enough to meet standards for supplementary infant foods. Caloric value remained up to 416 kcal/100 g with spoonable viscosity and 80.90-84.45% in vitro digestibility. A single meal could substantially contribute to the daily essential amino acid requirement. The formulation had good acceptability during a short-term infant-feeding trial. The present study can provide practical guideline for manufacturers as well as the nutritionist for the use of an economical and nutritive formulation for young children.

Three stabilisation techniques, microwave, dry heat and parboiling were applied to bran followed by enzymatic extraction, biological quality through growth and nitrogen balance study and safety assessment through 45 days feeding trial. Traits linked with protein bio-evaluation were affected significantly by the test diets (P < 0.05), growth study parameters during the experimental remained as; PER from 1.97 to 2.18 with higher value for microwave stabilised protein isolates, net protein ratio of 4.43-5.14. Nitrogen balance study parameters too were better in microwave and dry heat stabilised protein isolates, while the lowest values were observed for parboiled protein isolates; true digestibility was within the range of 76.0-86.11% and biological value of extracted isolates was within the upper and lower limit of 78.57-88.23. No general ill effects were observed during the safety evaluation trial as the serum biochemical profile and organ to body weight ratio exhibited normal metabolic activity. Findings of current study are supportive for the suggestion that these extracted isolates can be safely used for variety of foods especially the designed formulations for protein deficient vulnerable groups especially from low socio-economic countries.

The aim of this research was the isolation, partial purification and characterization of peroxidase from orange seed. The guaiacol is used as substrate in the detection of enzymatic activity of peroxidase. The optimization of extraction process was done by controlling the type and concentration of buffer, pH of the buffer used. The phosphate buffer with 0.1M and pH 6.5 was found to be the best buffer for extraction of peroxidase. Peroxidase activity in crude extract of orange seeds was measured by recording a spectrophotometric value. Partial purification of crude enzyme extract was done by ammonium sulphate precipitation. It was observed that after partial purification, the enzyme activity was increased as compared to crude enzyme extract. It is more evident that peroxidase is the most heat stable enzyme, therefore, it is concluded that it may be potentially useful for industrial purposes. Characterization results demonstrated that, the optimal pH for activity and stability was 7 and 7-7.5, respectively, the optimal temperature for activity and stability was 45 and 30-40°C, respectively.