Characterisation and functional properties of Australian rice protein isolates

Agboola, Samson; Ng, Darren; Mills, Dominic C.

doi:10.1016/j.jcs.2004.10.007

Cited by 204 publications

(117 citation statements)

References 17 publications

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“…Como se pode observar, os melhores resultados foram obtidos a 55 °C, A extração incompleta das proteínas, provavelmente se deve à interferência da matriz, devido às interações com outros constituintes da amostra, tais como lípides e carboidratos [13]. No caso de isolados protéicos do arroz, o amido é o maior contaminante e a sua elevada solubilidade na água parece ser responsável pelo baixo rendimento protéico [1].…”

Section: -Eficiência Da Extração Enzimática Das Proteínasunclassified

“…Em trabalho semelhante aos destes autores, AGBOOLA, NG & MILLS [1], encontraram apenas 0,15% de proteínas no resíduo do arroz, o que corresponde a um melhor resultado do que o de WANG & WANG [32] e o do atual estudo. Por outro lado, FISCHER et al [13] relataram um teor elevado de proteína (15-20%) no resíduo obtido da extração enzimática da farinha de soja.…”

Section: -Eficiência Da Extração Enzimática Das Proteínasunclassified

“…O método usado para isolar as proteínas tem efeitos importantes nas suas propriedades [1]. O tratamento alcalino das proteínas pode provocar a sua desnaturação pela desestabilização das estruturas terciárias e facilitar sua solubilização.…”

Section: -Introduçãounclassified

“…Estudos foram realizados com outros alimentos, tais como arroz e soja, no qual o interesse dos autores estava voltado para a separação das proteínas destes alimentos [8,13,30]. Em outros casos, a utilização deste método estava associada à separação do amido [1,32].…”

Section: -Introduçãounclassified

“…Entre estas, encontram-se a pancreatina, as proteases alcalina, fúngica ou bacteriana [8]; uma endoprotease (alcalase de grau alimentício do Bacillus liccheniformis); um complexo de proteases (flavourzima do Aspergillus oryzae) seguido de uma preparação de carboidrase do Aspergillus aculeatus e do Humicola insolens [13]; endoprotease e amilase [30]; α-amilase (BAN 240 L) e protease (Promozyme 400 L) [1].…”

Section: -Introduçãounclassified

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Extração química e enzimática das proteínas do fubá de milho

Capobiango¹,

Vieira²,

Silva³

et al. 2006

Ciênc. Tecnol. Aliment.

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RESUMODiferentes métodos químicos e um enzimático foram testados para extração das proteínas do fubá de milho. A avaliação do rendimento da extração protéica foi feita pela determinação do teor de proteína e de sólidos totais dos resíduos obtidos. Para a extração química das proteínas, uma solução alcalina, isoladamente ou em associação com etanol, foi empregada como solvente. O método alcalinoalcoólico seqüencial foi o mais eficiente, dentre os métodos químicos testados, tendo alcançado 88,2% de rendimento. Por outro lado, o método alcalino (75,5% de rendimento) apresenta a vantagem de não empregar etanol, reduzindo os custos do processo, pois se evita a etapa de remoção desse solvente. Para a extração enzimática, foi utilizada uma protease de Bacillus liccheniformis. As variáveis, tempo e temperatura, empregadas no método enzimático influenciaram no rendimento da extração protéica do fubá de milho. Os melhores resultados foram obtidos em 5, 15 e 24 h a 55 °C, que não apresentaram diferença significativa, sendo que a condição mais vantajosa do ponto de vista econômico foi a de 5 h a 55 °C com um rendimento de 83,8%. Palavras-chave: cereal, derivado de milho, extração protéica, rendimento de extração. SUMMARY CHEMICAL AND ENZYMATIC EXTRACTIONS OF PROTEINS FROM BRAZILIAN CORN FLOUR. Different chemical methodsand an enzymatic one were tested for protein extraction from Brazilian corn flour. The protein extraction yield was calculated using the values of protein and solid contents of the residues. For the chemical extraction, an alkaline solution, separately or in association with ethanol, was used as a solvent. The sequential alkaline-alcoholic method was the most efficient, having reached a yield of 88.2%. However, the alkaline method presents the advantage of not using ethanol, reducing the risks for health, as well as decreasing the costs of the process. For the enzymatic extraction, a protease of Bacillus liccheniformis was used. The time and the temperature used in this method influenced the extraction yield. The best results were obtained for 5, 15 and 24 hours at 55°C, and the most advantageous condition from the economical point of view, was that one obtained for 5 hours at 55°C, having reached a yield of 83.8%. Keywords: brazilian corn flour, protein extraction, extraction yield. -INTRODUÇÃOO milho, juntamente com o arroz e o trigo, é um dos mais importantes grãos de cereais no mundo, fornecendo nutrientes para seres humanos e animais e servindo como material básico à produção de amido, óleo e proteína, bebidas alcoólicas, adoçantes e, mais recentemente, como combustível [12].Além disso, o milho é o cereal mais produtivo dentre os três grãos, com uma média mundial, durante os últimos três anos, de 4,3 toneladas/hectare, em comparação a 2,7 e 3,8 toneladas/hectare de trigo e arroz, respectivamente [9]. O consumo per capita de milho no Brasil foi de 21,0 kg/habitante no ano de 2002, fornecendo cerca de 180 Kcal/dia e 4,0 g proteína/dia por habitante [11].O conteúdo de proteínas em diferentes tipos de milho ...

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Section: -Eficiência Da Extração Enzimática Das Proteínasunclassified

Section: -Introduçãounclassified

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Extração química e enzimática das proteínas do fubá de milho

Capobiango¹,

Vieira²,

Silva³

et al. 2006

Ciênc. Tecnol. Aliment.

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Functional properties of endosperm protein from size‐fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice

Bruce¹,

Atungulu²,

Hettiarachchy³

et al. 2019

Cereal Chem

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Background and objectives The quantity and functionality of proteins in different sizes of broken rice (brokens) may inform the different pasting properties observed in rice flour derived from brokens. This study was conducted to determine properties of protein from size‐fractionated parboiled and nonparboiled milled broken rice kernels. In addition, the research sought to determine the extent to which properties of proteins influence functionality of rice flour derived from the studied brokens. Findings Whole kernels and medium brokens of nonparboiled rice recorded the highest quantity and yield of protein isolate, while the lowest was recorded in large brokens. A strong negative correlation existed between sample protein content and the size of parboiled brokens. Parboiled samples had decreased protein extractability than nonparboiled samples. Emulsifying activity (EA) of parboiled rice had a significantly strong negative linear association with size of brokens. Emulsifying stability (ES) on the other hand had a significantly strong positive linear association with size of brokens, and about 82% of the variation in ES was explained by size. The trend was opposite in the nonparboiled stream with ES having a strong negative linear association with size. A very strong positive linear association existed between foaming capacity (FC), foaming stability (FS), and size of nonparboiled samples. Surface hydrophobicity (SH) was significantly different among parboiled and nonparboiled rice, with weak positive correlations existing between SH and size of parboiled and nonparboiled samples. Solubility curves in nonparboiled stream were more uniform than the parboiled stream. Strong significant positive correlations existed between peak, trough, breakdown, final, setback viscosities, and ES. A strong positive linear association was observed between peak, trough, final viscosities, and FS. Differences in protein contents of whole kernels and size‐fractionated brokens may be attributed to either the variations in the distribution of inherent components of the kernel or variations in milling efficiency. Results in this research are specific for long‐grain hybrid rice and may vary depending on cultivar and environmental factors. Conclusions Proteins influence the pasting properties of brokens. Understanding the functional properties of size‐fractionated broken rice kernels from parboiled and nonparboiled streams is essential in directing the right kind of brokens to the right end‐use. Significance and novelty This study provides useful information to better utilization and value addition of brokens.

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Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch

et al. 2021

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Background and objectives Starch properties are closely related to the rice quality as starch interacts with other components during rice storage. However, several studies have neglected that the changes in proteins and lipids influence the properties of starch in rice. Herein, we used an artificial climate chest to characterize the effect of glutelin and lipid oxidation on the physicochemical properties of starch during rice storage. Findings Oxidation occurs in glutelin and lipids during the rice storage stage (p < .01). The oxidation indexes of glutelin and lipids showed the same significant negative correlation in peak viscosity (PV), breakdown (BD), and setback (SB). In contrast, concerning amylose content, final viscosity (FV), and SB, the oxidation of glutelin rather than lipids was more closely related to the changes observed in starch properties (p < .01). Lipid oxidation significantly correlated with trough viscosity (TV) and amylopectin content than glutelin oxidation (p < .01). Conclusions All the oxidation indicators of glutelin and lipids were inversely correlated with BD and SB (p < .01). Carbonyl compound content and fatty acid oxidation were significantly correlated with the physicochemical properties of rice starch. Significance and novelty The physicochemical changes in starch are closely related to the oxidation of glutelin and lipids, which can be used as indicators for assessing rice quality.

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Characterisation and functional properties of Australian rice protein isolates

Cited by 204 publications

References 17 publications

Extração química e enzimática das proteínas do fubá de milho

Extração química e enzimática das proteínas do fubá de milho

Functional properties of endosperm protein from size‐fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice

Effects of glutelin and lipid oxidation on the physicochemical properties of rice starch

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