00000ctm a22000004a 4500 UP-99796217613057274 Buklod 20190702161132.0 a r |||| u| ta 190702s2019 xx d r |||| u| (iLib)UPD-00406564457 DCHE rda eng DMLUC LG 993.5 2019 F66 B34 Baello, Genevieve D. author. Effects of enzymes on the yield and quality of proteins extracted from microwave-vacuum stabilized rice bran Genevieve D. Baello ; Casiana Blanca J. Villarino, adviser. Quezon City College of Home Economics, University of the Philippines Diliman 2019. xiii, 58 leaves illustrations 28 cm + 1 CD ROM (4 3/4 in.) text rdacontent unmediated rdamedia volume rdacarrier Thesis (B.S. Food Technology)--University of the Philippines Diliman June 2019. Not available to the general public. Classification: P This study aimed to determine the effects of enzymatic extraction on the functional properties of protein isolates from microwave vacuum (MV) stabilized rice bran. Specifically, the study: (a) determined the effects of MVon the proximate composition of rice bran and; (b) evaluated the effects of selected enzymes i.e. xylanase (X), Flavourzyme (F), cellulase (Ce) and their combinations i.e. xylanase-Flavourzyme (XF), xylanase-cellulase (XC), Flavourzyme-cellulase (FC), and xylanase-Flavourzyme-cellulase (XFC)on the extraction yield (g/g), emulsifying activity (EAI, m2/g) and stability (ESI, min), water absorption capacity (WAC, g/g), and oil absorption capacity (OAC, g/g) of rice bran proteins. Microwave stabilized rice branhad higher proximate composition compared to unstabilized rice bran. Extraction yield of enzyme-treated samples did not have significant (p>0.05) difference regardless of whether the samples were stabilized or unstabilized. There were also no significant differences (p>0.05) between the EAI, ESI, WAC, OAC of enzyme treated URB samples and control. For SRB samples, only the ESI and WAC had a significant (p>0.05) differences between the enzyme treatment-samplesand the control.The ESI of F-treated SRB samples were significantly (p>0.05) lesser than the control. This implies that the proteins extracted from URB have similar solubilities while the F coupled with stabilization treatments yielded less soluble proteins. The rank meansof enzyme treatments on SRB did not have a significant difference (p>0.05) with the control and this implies that the method should be improved. Rice bran Processing. Enzymatic analysis. Villarino, Casiana Blanca J. adviser. Also available in UP Diliman Digital Archives https://digitalarchives.upd.edu.ph/item/7431/971/RvYxLcB8Z1LW2YdiOLEEhAlg UP FI UPD DCHE LG 993.5 2019 F66 B34 Thesis