Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates

Wang, Shirang; Wang, Tengyu; Sun, Yi; Ying-ju, Cui; Yu, Guoping; Jiang, Lianzhou

doi:10.3390/foods11010029

Cited by 19 publications

(16 citation statements)

References 56 publications

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“…RBP solutions (10 mg/mL) were pretreated under 200 MPa in an HHP instrument (Ren-He Electromechanical Engineering CO., Shenyang, China) at 25 °C according to our previous experiments [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

“…The enzyme was inactivated for 10 min at 90 °C after hydrolysis. Hydrolysates were obtained from the separated supernate, lyophilized and stored at − 20 °C until use [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

“…However, as there are disulfide bonds in RBP, the solubility of RBP is poor, which greatly limits the application of RBP [ [10] , [11] ]. In our previous study [ 12 ], the rice bran protein hydrolysate (RBPH) pretreated by high hydrostatic pressure (HHP) could solve this issue, and the solubility and emulsifying properties were improved.…”

Section: Introductionmentioning

confidence: 99%

“…It is useful to enhance the physicochemical stability of emulsions with the molecular modified protein as emulsifier. Previous studies in our laboratory have shown that RBPH-FA conjugate has better antioxidant and emulsifying properties, and it can be used as a new type emulsifier in emulsions [ [12] , [14] ]. Although there are many studies on the functional properties of protein–polyphenol complexes, there are few reports on the application of RBPH-FA conjugate in emulsions, and the study of ultrasonic emulsification on this conjugate emulsion has not been reported.…”

Section: Introductionmentioning

confidence: 99%

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Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

Wang

et al. 2022

Ultrasonics Sonochemistry

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Section: Methodsmentioning

confidence: 99%

“…The enzyme was inactivated for 10 min at 90 °C after hydrolysis. Hydrolysates were obtained from the separated supernate, lyophilized and stored at − 20 °C until use [ 12 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

Wang

et al. 2022

Ultrasonics Sonochemistry

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“…Hazelnut protein isolates and hydrolysates were negatively charged with ζ potentials between −12.47 ± 0.59 and −17.7 ± 1.61 mV (Figure C). Particle size and size polydispersity reduction is a common consequence of protein microfluidization. , Generally, enzymatic hydrolysis also reduces the size of protein particles. , …”

Section: Resultsmentioning

confidence: 99%

Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient

et al. 2022

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Consumers' interest in functional foods has significantly increased in the past few years. Hazelnut meal, the main valuable byproduct of the hazelnut oil industry, is a rich source of proteins and bioactive peptides and thus has great potential to become a valuable functional ingredient. In this study, hazelnut protein hydrolysates obtained by a single or combined hydrolysis by Alcalase and Neutrase were mainly characterized for their physicochemical properties (SDS-PAGE, particle size distribution, Fourier-transform infrared (FTIR) spectroscopy, molecular weight distribution, etc.) and potential antiobesity effect (Free fatty acid (FFA) release inhibition), antioxidant activity (DPPH and ABTS methods), and emulsifying properties. The impact of a microfluidization pretreatment was also investigated. The combination of Alcalase with Neutrase permitted the highest degree of hydrolysis (DH; 15.57 ± 0.0%) of hazelnut protein isolate, which resulted in hydrolysates with the highest amount of low-molecularweight peptides, as indicated by size exclusion chromatography (SEC) and SDS-PAGE. There was a positive correlation between the DH and the inhibition of FFA release by pancreatic lipase (PL), with a significant positive effect of microfluidization when followed by Alcalase hydrolysis. Microfluidization enhanced the emulsifying activity index (EAI) of protein isolates and hydrolysates. Low hydrolysis by Neutrase had the best effect on the EAI (84.32 ± 1.43 (NH) and 88.04 ± 2.22 m 2 /g (MFNH)), while a negative correlation between the emulsifying stability index (ESI) and the DH was observed. Again, the combined Alcalase−Neutrase hydrolysates displayed the highest radical scavenging activities (96.63 ± 1.06% DPPH and 98.31 ± 0.46% ABTS). FTIR results showed that the application of microfluidization caused the unfolding of the protein structure. The individual or combined application of the Alcalase and Neutrase enzymes caused a switch from the β-sheet organization of the proteins to α-helix structures. In conclusion, hazelnut meal may be a good source of bioactive and functional peptides. The control of its enzymatic hydrolysis, together with an appropriate pretreatment such as microfluidization, may be crucial to achieve the best suitable activity.

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Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates

Cited by 19 publications

References 56 publications

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

Combined Neutrase–Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

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