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

Table 4

Normalized intensities of the tryptophan stretching band (759 cm⁻¹), tyrosyl doublet stretching ring (850/830 cm⁻¹), CH bending vibration band (1450 cm⁻¹) of rice bran protein (RBP), and extruded rice bran protein (ERBP) at different extrusion temperature.

Sample	Trp band ( )	Tyr doublet ( cm^−1)	CH band ( cm^−1)
RBP	1.03 ± 0.01	1.01 ± 0.01	1.11 ± 0.01
ERBP-100	1.00 ± 0.01	1.00 ± 0.00	0.95 ± 0.00
ERBP-120	0.97 ± 0.00	1.01 ± 0.01	0.92 ± 0.01
ERBP-140	0.94 ± 0.01	1.00 ± 0.00	0.88 ± 0.00
ERBP-160	0.98 ± 0.01	0.95 ± 0.01	0.98 ± 0.01

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.
Normalized intensities are the ratio of relative intensity of each Raman band and intensity of phenylalanine band at 1003 cm⁻¹.
Different superscript letters in the same column indicate significant differences ().