Solubility, Emulsifying, and Foaming Properties of Rice Bran Protein Concentrates

1989 ◽  
Vol 54 (1) ◽  
pp. 142-145 ◽  
Author(s):  
M. B. BERA ◽  
R. K. MUKHERJEE
Keyword(s):  
Rice Bran ◽  
Foaming Properties ◽  
Protein Concentrates ◽  
Rice Bran Protein

scholarly journals Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Shirang Wang ◽  
Tengyu Wang ◽  
Yue Sun ◽  
Yingju Cui ◽  
Guoping Yu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Functional Properties ◽  
Rice Bran ◽  
High Hydrostatic Pressure ◽  
Protein Hydrolysates ◽  
Ftir Spectrum ◽  
Size Exclusion ◽  
Foaming Properties ◽  
Rice Bran Protein ◽  
Structural And Functional Properties

Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (p < 0.05) at 200 MPa. The content of free SH increased significantly (p < 0.05) at 100 MPa. FTIR spectrum and fluorescence analysis confirmed the changes in the secondary and tertiary structures. The experimental results indicated that the structural and functional properties of HHP-pretreated RBPH improved.

The classical and potential novel healthy functions of rice bran protein and its hydrolysates

2021 ◽  
pp. 1-13
Author(s):  
Yonghui Yu ◽  
Goutom Kumar Gaine ◽  
Linyue Zhou ◽  
Jingjie Zhang ◽  
Jing Wang ◽  
...  
Keyword(s):  
Rice Bran ◽  
Rice Bran Protein

Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

2021 ◽  
Author(s):  
Francisco Henrique Pereira Neves Leal ◽  
Caroline de Almeida Senna ◽  
Larine Kupski ◽  
Gabriela da Rocha Lemos Mendes ◽  
Eliana Badiale‐Furlong
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran

Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Li-Hui Sun ◽  
Feng Yu ◽  
Yu-Ying Wang ◽  
Shi-Wen Lv ◽  
Lei-Yu He
Keyword(s):  
Rice Bran ◽  
Protein Solubility ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Emulsifying Properties ◽  
Ultrasound Assisted Extraction ◽  
Suitable Alternative ◽  
Rice Bran Protein ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.

PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS

1977 ◽  
Vol 42 (5) ◽  
pp. 1365-1369 ◽  
Author(s):  
G. W. LINDSAY ◽  
R. M. SAUNDERS ◽  
G. O. KOHLER
Keyword(s):  
Rice Bran ◽  
Soy Flour ◽  
Protein Concentrates

scholarly journals Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay

2014 ◽  
Vol 13 (2) ◽  
pp. 204-212 ◽  
Author(s):  
Cristiano G. Schmidt ◽  
Miguel A. Cerqueira ◽  
António A. Vicente ◽  
José A. Teixeira ◽  
Eliana B. Furlong
Keyword(s):  
Rice Bran ◽  
Montmorillonite Clay ◽  
Rice Bran Protein ◽  
Phenolic Extract

scholarly journals Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

2014 ◽  
Vol 50 (2) ◽  
pp. 290-297 ◽  
Author(s):  
Chiemela E. Chinma ◽  
Muna Ilowefah ◽  
Balakrishnan Shammugasamy ◽  
Makeri Mohammed ◽  
Kharidah Muhammad
Keyword(s):  
Rice Bran ◽  
Wheat Bread ◽  
Technological Properties ◽  
Protein Concentrates
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