Effect of heat treatment on solubility, surface hydrophobicity and structure of rice bran albumin and globulin

Tang, Huacheng; Fu, Tianxin; Feng, Yu‐Long; Zhang, S.; Wang, C.; Zhang, D.

doi:10.3920/qas2018.1402

Cited by 18 publications

(2 citation statements)

References 19 publications

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“…Indeed, the total amount of protein in these processed quinoa extracts was lower compared to the raw quinoa (i.e., seeds and grains), with, for example, 1.1% and 5.5% ( m / m ) for extruded and seed V4 quinoa varieties from conventional farming, respectively. Such behaviour can be attributed to the effect of heat and pressure treatments on the reduction in protein solubility, resulting in protein denaturation, oxidation, and aggregation [ 14 , 48 , 49 , 50 ].…”

Section: Resultsmentioning

confidence: 99%

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops

Galindo-Luján,

Pont,

Quispe

et al. 2024

Foods

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Quinoa is an Andean crop that stands out as a high-quality protein-rich and gluten-free food. However, its increasing popularity exposes quinoa products to the potential risk of adulteration with cheaper cereals. Consequently, there is a need for novel methodologies to accurately characterize the composition of quinoa, which is influenced not only by the variety type but also by the farming and processing conditions. In this study, we present a rapid and straightforward method based on matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) to generate global fingerprints of quinoa proteins from white quinoa varieties, which were cultivated under conventional and organic farming and processed through boiling and extrusion. The mass spectra of the different protein extracts were processed using the MALDIquant software (version 1.19.3), detecting 49 proteins (with 31 tentatively identified). Intensity values from these proteins were then considered protein fingerprints for multivariate data analysis. Our results revealed reliable partial least squares-discriminant analysis (PLS-DA) classification models for distinguishing between farming and processing conditions, and the detected proteins that were critical for differentiation. They confirm the effectiveness of tracing the agricultural origins and technological treatments of quinoa grains through protein fingerprinting by MALDI-TOF-MS and chemometrics. This untargeted approach offers promising applications in food control and the food-processing industry.

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Section: Resultsmentioning

confidence: 99%

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops

Galindo-Luján,

Pont,

Quispe

et al. 2024

Foods

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“…The DES protein electrophoresis patterns result implied that choline chloride-glycerol can extract globulin and albumin fractions. Tang et al, [29] reported that the molecular weights of rice bran albumin have bands range 14-33 kDa, while globulin showed bands around 20-50 kDa.…”

Section: Protein Molecular Weight Of Rbpmentioning

confidence: 99%

A Three-Level Factorial Model for Maximising Protein Extraction from Rice Bran with Choline Chloride: Glycerol

Kamalea Amaleena Farhana Kamal Ramlee,

Nik Muhammad Azhar Nik Daud,

Mohd Sharizan Md Sarip

et al. 2024

ARMNE

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Rice bran, a by-product of rice milling, contains four protein types – albumin, globulin, prolamin, and glutelin – known for their hypoallergenic nature and nutritional advantages. To enhance rice bran's worth, its protein was isolated using deep eutectic solvent (DES). The influence of three operational factors (temperature, extraction time, and rice bran to DES ratio) on protein yield was evaluated post-conversion using three level factorial design. Optimal conditions at 80°C, 3 hours, and 1:5 rice bran to DES ratio yielded the highest extracted rice bran protein (RBP) at 17.49%. Temperature and solvent-to-sample ratio show the lowest p-value, indicating a significant effect on the RBP yield. The validation test shows an error of less than 5% between the experimental and the predicted value, showing the model can be used to predict the RBP yield. The RBP was then characterised using Fourier Transform Infrared Spectroscopy (FTIR), Bradford Assays and SDS-PAGE electrophoresis to confirm the protein presence in rice bran powder. FTIR analysis showed the existence of amide I, amide II, aliphatic groups and amine or hydroxyl groups in the RBP. Furthermore, Bradford assays analysis indicated 23.89 ± 0.75% protein content in rice bran powder. SDS-PAGE electrophoresis shows the existence of Albumin and globulin in the RBP. In conclusion, a full three level factorial can be used to model and predict the optimal condition for protein extraction from rice bran using ChCl-Gly DES.

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Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties

Perović,

Tomičić,

Milošević

et al. 2024

Food Bioprocess Technol

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Effect of heat treatment on solubility, surface hydrophobicity and structure of rice bran albumin and globulin

Cited by 18 publications

References 19 publications

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops

Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry Combined with Chemometrics for Protein Profiling and Classification of Boiled and Extruded Quinoa from Conventional and Organic Crops

A Three-Level Factorial Model for Maximising Protein Extraction from Rice Bran with Choline Chloride: Glycerol

Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties

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