Antioxidant and antihypertensive protein hydrolysates from rice bran: optimization of microwave assisted extraction

Hayta, Mehmet; Benli, Büşra; İşçimen, Elif Meltem; Kaya, Asli Isler

doi:10.1007/s11694-021-00856-3

Cited by 9 publications

(2 citation statements)

References 38 publications

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“…Rice bran is a by-product of rice processing, comprising approximately 5–10% of the total weight of rice grain [ 1 , 2 , 3 ]. Rice bran is composed of various bioactive compounds including gamma-oryzanol, tocotrienols, tocopherols, phenolic acids, and flavonoids [ 2 , 3 ]. Rice bran also has a high content of protein (10–16%), which presents a valuable source of bioactive peptides [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Rice bran also has a high content of protein (10–16%), which presents a valuable source of bioactive peptides [ 4 ]. To date, the applications of rice bran in the food industry have received increased interest from researchers due to its high nutritional value, low cost, and health benefits [ 2 , 3 ]. Rice bran protein (RBP) is a mixed protein and consists of albumin, globulin, glutelin, and prolamin [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products

Junsara

Yupanqui

Kawee‐ai

et al. 2023

Foods

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Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design. The freeze-dried crude protein of Sung Yod (SY; 0.00–0.50%) and Hom Rajinee (HR; 0.00–0.50%) rice brans were applied to the rice jelly recipe. The crude protein extract significantly influenced the physicochemical, sensory, and angiotensin I converting enzyme (ACE)-inhibitory activity of the developed jellies (p < 0.05). The optimized jelly contained 0.11% SY and 0.50% HR crude protein extract. The rice jelly fortified with lyophilized RBCP presented a high content of bioactive compounds (phenolic and flavonoids) with antioxidant activity and ACE-inhibitory activity. Therefore, the crude protein extract of rice brans is a potential raw material that can be used in jelly products as a cheap material to improve the jelly’s nutritional quality without affecting consumer acceptability. The outcome of the present investigation confirms that rice bran extracts may have the potential to be further exploited as ingredients in foods.

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