Nutritional quality of rice bran protein in comparison to animal and vegetable protein.

@article{Han2015NutritionalQO,
  title={Nutritional quality of rice bran protein in comparison to animal and vegetable protein.},
  author={Sung-Wook Han and Kyu-Man Chee and Seong-Jun Cho},
  journal={Food chemistry},
  year={2015},
  volume={172},
  pages={
          766-9
        }
}
Rice bran protein (RBP) was prepared by alkali extraction and isoelectric precipitation from defatted rice bran. The protein quality of RPB was evaluated and compared to two vegetable proteins [soy protein (ISP) and rice endosperm protein (REP)] and two animal proteins [whey protein (WPI) and casein]. RPB contained 74.93% of protein and its pepsin digestibility and KOH solubility were 89.8% and 91.5%, respectively. In Sprague-Dawley rats, RBP showed protein efficiency ratio, net protein ratio… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 18 CITATIONS

Chlorella and Spirulina Microalgae as Sources of

  • 2018
VIEW 1 EXCERPT
CITES BACKGROUND