Structural Changes in Rice Bran Protein upon Different Extrusion Temperatures: A Raman Spectroscopy Study

Table 1

Differential scanning calorimetric (DSC) characteristics of rice bran protein (RBP) and extruded rice bran protein (ERBP) at different extrusion temperatures.

Sample	(°C)	(J/g)
RBP	79.9 ± 0.1	1.70 ± 0.10
ERBP-100	82.3 ± 0.3	1.54 ± 0.08
ERBP-120	—	—
ERBP-140	—	—
ERBP-160	—	—

RBP: rice bran protein; ERBP-100: extruded rice bran protein at 100°C temperature; ERBP-120: extruded rice bran protein at 120°C temperature; ERBP-140: extruded rice bran protein at 140°C temperature; ERBP-160: extruded rice bran protein at 160°C temperature.
Different superscript letters in the same column indicate significant differences ().
means peak of the denaturation curve and means enthalpy of the denaturation.