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Protein concentrates were prepared from defatted rice bran and roasted sesame meal using enzymatic extractionmethod. Rice bran protein concentrates (RBPC) and sesame meal protein concentrates (SMPC) were chemically modified toimprove their functionalities through acetylation and phosphorylation. Acetylation and phosphorylation improved thefunctionalities of RBPC and SMPC such as solubility, foaming, emulsion, and gelling properties. Phosphorylated RBPC andSMPC more effectively enhanced their functionalities than those of acetylated RBPC and SMPC.