Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction

Xia, Ning; Wang, Jinmei; Gong, Qian; Yang, Xiaoquan; Yin, Shou-Wei; Qi, Jun‐Ru

doi:10.1016/j.jcs.2012.06.008

Cited by 103 publications

(43 citation statements)

References 28 publications

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“…The proteins are very susceptible to denaturation in alkaline solution by destabilization of the tertiary structures through elimination of the electrostatic interactions between ionized carboxylic groups and amine protonated guanidinium groups and the cleavage of hydrogen bonds between the hydroxyl group of tyrosine and carboxylic groups. Xia et al (2012) observed a similar behavior. In that study, the authors isolated the protein from broken rice, which was then mixed with 0.1% NaOH solution at room temperature for 1 h, and then left overnight before separation.…”

Section: Differential Scanning Calorimetrysupporting

confidence: 57%

“…However, Ju et al (2001) observed a denaturation peak (at 82.2 o C) of the glutelin fraction of rice endosperm extracted with 0.08% NaOH at 20°C for 30 min. It is notable that these authors used a lower NaOH concentration and a lower extraction temperature than that employed by either Xia et al (2012) or this study. Thus, it is understood that the intensity of the alkaline treatment (alkali concentration, temperature and contact time) influences the preservation of protein tertiary structure during extraction.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 89%

“…These results may be attributed to the disruption of hydrogen, amide, and disulfide bonds under high alkaline condition. (Xia, Wang, Gong, Yang, Yin & Qi, 2012).…”

Section: Sds-pagementioning

confidence: 99%

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Characterization of rice starch and protein obtained by a fast alkaline extraction method

et al. 2016

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Section: Differential Scanning Calorimetrysupporting

confidence: 57%

Section: Differential Scanning Calorimetrymentioning

confidence: 89%

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Characterization of rice starch and protein obtained by a fast alkaline extraction method

et al. 2016

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“…It is comprised of 11-16% of hypoallergenic protein (Fabian and Ju 2011;Xia et al 2012). Rice bran is a popular byproduct that is often used as starting material.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic-Assisted Extraction of Rice Bran Protein Using Response Surface Methodology

Phongthai

Lim

Rawdkuen

2016

Journal of Food Biochemistry

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Rice bran was used for isolating protein through ultrasonic‐assisted extraction. The protein was converted into protein hydrolysates (PH) with three commercial enzymes. The optimal condition for rice bran protein production was 76% sonication amplitude, 18 min extraction and 0.99 g/10 mL solid–liquid ratio, which gave protein yield of 4.73 ± 0.03%. The degree of hydrolysis for the rice bran protein by Subtilisin A (SPH), Actinase E (APH) and Neutrase 0.8L (NPH) was 20.03 ± 0.24%, 13.84 ± 0.04% and 5.54 ± 0.07%, respectively. The molecular weight of the isolated proteins ranged between <11 to 75 kDa. The NPH exhibited greater scavenging activity on 1,1‐diphenyl‐2‐picryhydrazyl radical and ACE‐inhibitory activities. The SPH was efficient in reducing power and metal chelating activities. In addition, NHP displayed the highest positive effect for foaming activity (66.25%), then followed by APH (57.50%) and SPH (52.50%). The results suggest that the partial hydrolyzed rice bran protein is more suitable for application in food systems rather than the non‐hydrolyzed form. Practical Application Optimizing the condition for rice bran protein extraction is desirable and practical for related plant materials. Understanding the optimal conditions is important because it could enable an extraction method that could be used instead of conventional methods that take a long time for extraction. This study also suggests some enzymes for producing rice bran protein hydrolysates (PH) that have desired properties for specific usage such as for antioxidant activities and/or functional properties. The method for producing PH and controlling the degree of hydrolysis could be promptly applied.

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“…RPIs may lose commercial value when chemical or biochemical modifications likely generate undesirable substances, such as bitter hydrolysates (Lamsal, Reitmeier, Murphy, & Johnson, 2006), with uncertain effects on the human body. Various physical approaches, such as microfluidization (Xia, Wang, Gong, et al, 2012), hydrothermal cooking , freeze-thaw, sonication, high-speed blending, and high pressure (Tang, Hettiarachchy, & Shellhammer, 2002), have been investigated. However, the effects of these treatments on the solubilization of RPIs are unsatisfactory.…”

Section: Introductionmentioning

confidence: 99%

Mechanistic insights into solubilization of rice protein isolates by freeze–milling combined with alkali pretreatment

et al. 2015

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Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction

Cited by 103 publications

References 28 publications

Characterization of rice starch and protein obtained by a fast alkaline extraction method

Characterization of rice starch and protein obtained by a fast alkaline extraction method

Ultrasonic-Assisted Extraction of Rice Bran Protein Using Response Surface Methodology

Mechanistic insights into solubilization of rice protein isolates by freeze–milling combined with alkali pretreatment

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