Improved Storage Stability of Brown Rice by Coating with Rice Bran Protein

쌀겨 단백질 코팅에 의한 현미의 저장성 향상

  • Kim, Kyung-Mi (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Jang, In-Suk (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) ;
  • Bae, Dong-Ho (Department of Applied Biology and Chemistry, Konkuk University)
  • 김경미 (건국대학교 응용생물화학과) ;
  • 장인숙 (건국대학교 응용생물화학과) ;
  • 하상도 (중앙대학교 식품공학과) ;
  • 배동호 (건국대학교 응용생물화학과)
  • Published : 2004.06.30


Brown rice grains were coated by spraying aqueous protein solution extracted from rice bran using 10% ethanol, and dried at room temperature. Coating procedure was repeated 1-5 times to determine effect of repeated coating, Quality changes in coated brown rice grains were observed during 8 weeks storage. Most coated rice grains gave lower peroxide and acid values, which indicate antioxidative effects of coating. Lipase and lipoxygenase activities generally decreased in grains coated more than three times. Microscopic images of whole kernel and longitudinal section revealed cracking on all brown rice grains including control, and hydration rate constants were not significantly different among treated grains. Compared to non-coated brown rice grains, those coated more than three times, after 8 week storage, showed better quality retention observed in (meaning not clear) higher water-binding capacity, lower gel consistency decrease, less browning, and better textural properties in cooked rice, resulting in better sensory quality.


rice bran;coated brown rice;storage


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