Characterization and Functional Properties of Rice Bran Proteins Modified by Commercial Exoproteases and Endoproteases

Abstract

Large portions of rice bran protein cannot be solubilized by mild solvents, but endoprotease use increases protein recovery. Bran was treated with 2 commercial proteases to achieve 8% to 9% peptide bond hydrolysis. The exo-plus endprotease was preferred to just using endopeptidases as it allowed the production of protein hydrolysates with enhanced functional properties. Solubility and emulsification activity and stability of hydrolysates produced with the protease blends were greater than that produced with endoprotease alone. These high value hydrolysates, produced from rice bran, an underutilized rice milling coproduct, are suitable for many processed foods, particularly those requiring potent solubility and emulsification at mildly acidic conditions.

Green Production of Anionic Surfactant Obtained from Pea Protein

“…Contrariwise, this addition of a greater quantity of Flavourzyme would lead to higher DH, which is not sought after. Indeed, during hydrolysis, Alcalase, which is an endo-peptidase, leads to peptides [26], whereas Flavourzyme leads to peptides by its endo-peptidase activity and to amino acids by its exo-peptidase activity [26,31]. The aim of this work is to produce peptides with a mean length of 3-4 amino acids (DH & 30%).…”

Preparation and Characterisation of Protein Hydrolysates from Indian Defatted Rice Bran Meal

“…Protein has been extracted from rice bran for various food and pharmaceutical applications [2][3][4][5][6] . Rice bran protein has been used as hypoallergenic milk replacers in infant formulas 4) .…”

Effects of Rice Bran Protein Hydrolysates on the Physicochemical Stability of Oil-in-Water Emulsions

“…By using a-amylase, protein extraction could be promoted by hydrolyzing a-1,4-glycosidic linkage to release starch bound proteins 7 . Tang et al 18 , also reported a potent ability of a-amylase to recover proteins from plant cellular matrix 13 . Considering Viscozyme-L, it is a cocktail enzyme consisting of arabinase, cellulase, β-glucosidase, hemicellulase, and xylanase, so it might effectively enhance protein liberation from the matrix 7,18 .…”

“…15 and 1 , respectively. The protein content in defatted rice bran was reported to be 12-20 7 and 15.4 13 .…”

“…Then, improvement of the functional properties of the isolated proteins was investigated by preparing rice bran protein hydrolysates RBPH . It has been reported that protease aided hydrolysis could successfully improve solubility, emulsifying ability 13 , and antioxidant activity 14 of RBPH. However, the efficiency of RBPH to improve chemical stability of emulsion model has not been elucidated.…”