Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment

Chen, Xiao‐Wei; Luo, Dan-Yang; Chen, Yajun; Wang, Jinmei; Guo, Jian; Yang, Xiaoquan

doi:10.1016/j.foodchem.2019.01.182

Cited by 29 publications

(8 citation statements)

References 38 publications

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“…The rice bran processing method was according to Chen et al . (2019). Briefly, the rice grains were hulled to remove the husk and obtain the brown rice (rice with rice bran).…”

Section: Methodsmentioning

confidence: 99%

Classified processing of different rice bran fractions according to their component distributions

Luo

Xie³

et al. 2022

Int J of Food Sci Tech

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Summary Rice grains were obtained from two Chinese provinces (Hubei and Guangxi) and then their rice bran was abraded into four equal fractions by weight from outside to inside. The component distributions in these four fractions were then investigated. The contents of total lipid‐soluble antioxidant showed no significant difference between rice bran from the Hubei province and the Guangxi province. But the content of total water‐soluble antioxidant was 1690.20 ± 86.40 mg kg−1 for rice bran from the Hubei province, significantly higher than those from the Guangxi province (1014.67 ± 71.09 mg kg−1). Obvious differences between four rice bran fractions or two provinces were proved by principal component analysis (PCA). Lipase activities decreased significantly from outer fractions to inner fractions, and lipids mainly distributed in three outer fractions. The essential element contents decreased significantly, but a main heavy metal element (Pb) in cereal increased significantly to 0.36 mg kg−1 from outer fractions to inner fractions, which was just slightly below the upper limit of Chinese Standard (0.40 mg kg−1). Although protein contents had no significant difference in four fractions, the amino acid compositions were quite different. In summary, different fractions of rice bran had different compositions, which could provide guidance for the classified processing of rice bran.

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“…The rice bran processing method was according to Chen et al . (2019). Briefly, the rice grains were hulled to remove the husk and obtain the brown rice (rice with rice bran).…”

Section: Methodsmentioning

confidence: 99%

Classified processing of different rice bran fractions according to their component distributions

Luo

Xie³

et al. 2022

Int J of Food Sci Tech

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“…In buckwheat grain, the protein content and total polyphenols content in both free and bound polyphenols gradually decreased from the outer to the inner fractions [ 82 ]. This result was obtained by gradual surface abrasion.…”

Section: Interaction Of Rutin and Its Degradation Products With Proteinsmentioning

confidence: 99%

“…The interactions between Tartary buckwheat starch and quercetin probably result from hydrogen bonding with a weak hydrophobic force [ 113 ]. In abrasive milling fractions, the starch digestibility and bioaccessibility of the buckwheat protein were increased with hydrothermal treatment [ 82 ]. After the hydrothermal treatment, the structure disruption of the buckwheat protein flour enhanced the digestibility of the starch and biological accessibility of phenolic substances with the time of impact.…”

Section: Interaction Of Flavonoids With Starchmentioning

confidence: 99%

Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites

Kreft

Germ

Golob

et al. 2022

IJMS

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Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products.

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“…Physical methods can include wet (including freeze-thaw, highspeed blending, sonication, hydrothermal cooking, microfluidization and the use of subcritical water) or dry fractionation. Chen et al 44 showed that it was possible to obtain flours with high protein content (approximately 36%) using dry fractionation of surface abrasion. Despite the low protein content in the final product, the proteins did not change their properties during processing.…”

Section: Solubility and Extraction Of The Native Amaranth Buckwheat A...mentioning

confidence: 99%

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

Constantino

Garcia‐Rojas

2022

J Sci Food Agric

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Pseudocereals (amaranth, buckwheat and quinoa) are emerging as popular gluten-free crops. This may be attributed to their wide-ranging health benefits, including antioxidant, hypoglycemic and serum-cholesterol reducing properties. Proteins of these crops have a high nutritional quality as a result of the presence of essential amino acids. Additionally, amaranth, buckwheat and quinoa proteins (AP, BP and QP, respectively) have physicochemical properties that are useful for the manufacture of different types of food. However, native pseudocereal proteins demonstrate a low solubility in water, mainly because of their composition. The major components of these proteins are albumins (water-soluble) and globulins (salt-soluble), although some proportions of glutelin (alkali-soluble) and prolamins (alcohol-soluble) are also found. The most commonly used method for extracting pseudocereal proteins is the alkaline extraction method, which may contribute to the low solubility of pseudocereal protein. Fortunately, different methods for modifying physicochemical (or techno-functional) properties have been proposed to extend their industrial application. For example, high-intensity ultrasound (HIUS) proved useful for improving the solubility of API and QP. Heating can allow for the formation of soluble aggregates of QP. The combination of heating and HIUS can improve the digestibility, solubility and foam properties of AP. Conjugation through the Maillard reaction can improve BPI and QP interfacial properties. Thus, present study provides a review of the solubility, extraction and modification of the techno-functional properties of AP, BP and QP.

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Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment

Cited by 29 publications

References 38 publications

Classified processing of different rice bran fractions according to their component distributions

Classified processing of different rice bran fractions according to their component distributions

Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites

Proteins from pseudocereal seeds: solubility, extraction, and modifications of the physicochemical and techno‐functional properties

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