Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

Zhu, Songming; Lin, Shaowen; Ramaswamy, Hosahalli S.; Yu, Yong; Zhang, Q. T.

doi:10.1007/s11947-016-1818-7

Cited by 115 publications

(88 citation statements)

References 37 publications

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“…These results are in agreement with those of Yin et al [26], the author found a similar increase in fluorescence emission intensity with increasing pressure. It is recognized that the fluorescence intensity of Trp is quenched by a polar solvent, and the changing peaks indicate the exposure of more hydrophobic groups from the interior of the molecule [14]. The results showed that conformational changes in the tertiary and quaternary structure levels could be more sensitive and more easily changed at high pressures, which causes the exposure of hydrophobic groups.…”

Section: Resultsmentioning

confidence: 99%

“…The FTIR spectra reflects the Amide A strength information in the range from 3200 to 3600 cm −1 and the –CH bond stretching vibrations ranging from 2800 to 3000 cm −1 . In addition, the amide I band (1600 to 1700 cm −1 ) is due to the C=O stretching vibration of the peptide bond, and the amide II band (1500 to 1600 cm −1 ) is mainly ascribed to C–N stretching and N–H bending from amide groups [14,27,28].…”

Section: Resultsmentioning

confidence: 99%

“…In addition, the modification of protein tertiary and quaternary structures could be induced by HP treatment, which further affected the functional properties [13]. Some authors have found that the functional properties of water retention capability and oil retention capacity are improved by the changing of physical structure [14]. HP treatment could change the physical properties of rapeseed protein, further leading to changes in its gelation properties [10].…”

Section: Introductionmentioning

confidence: 99%

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Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

Wang

Jiang

et al. 2019

Molecules

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To expand the utilization of oyster protein (OP), the effects of high pressure (100 to 500 MPa) on chemical forces, structure, microstructure, and digestibility properties were investigated. High pressure (HP) treatment enhanced the electrostatic repulsion (from −13.3Control to −27.8HP200 mV) between protein molecules and avoided or retarded the formation of protein aggregates. In addition, the HP treated samples showed uniform distribution and small particle size. The changes in electrostatic interaction and particle size contributed to the improvement of solubility (from 10.53%Control to 19.92%HP500 at pH 7). The stretching and unfolding of protein were modified by HP treatment, and some internal hydrophobic groups and -SH groups were exposed. HP treatment modified the secondary structure of OP. The treated samples contained less α-helix and β-sheet structures, whereas the proportions of β-sheet and random coil structures were increased. The treated samples have high digestibility in the stomach (from 26.3%Control to 39.5%HP500) and in the total digestive process (from 62.1%Control to 83.7%HP500). In addition, the total digestive production showed higher percentages of small peptides (<1 kDa) after HP treatment. The protein solubility and digestibility were increased after HP treatment, and high solubility and high digestibility might increase the chance that OP become a kind of protein supplement.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

Wang

Jiang

et al. 2019

Molecules

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“…Rice bran is a nutrient‐dense and resource‐rich under‐utilized byproduct from rice milling and a high nutritional value has strengthened its potential as a food ingredient for improving body health . Rice bran has shown promising protective effects against diseases such as cancer, obesity, dyslipidemia and inflammation because of the remarkable contents of γ‐oryzanol, tocopherols, phytosterols and phenolic compounds .…”

Section: Introductionmentioning

confidence: 99%

Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling

Wang

Zou

et al. 2020

J Sci Food Agric

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BACKGROUND Rice bran is a nutrient‐dense and resource‐rich byproduct produced from the rice milling. The limitation of rice bran utilization is mainly caused by oxidative deterioration. Improvement of stability to prolong rice bran shelf‐life has thus become an urgent requirement. RESULTS The present study aimed to determine the characteristics of infrared radiation heat treatment of rice bran (IRRB) and raw rice bran stored under different temperatures. The effects of heating and storage time on physicochemical, microbial, storage stability and structural properties were investigated. Additionally, the prediction model for the shelf‐life of rice bran was established based on free fatty acids and the peroxide value by fitting the curve of bran lipid oxidation. The results obtained demonstrated that infrared radiation heating at 300 °C for 210 s resulted in decreased lipase activity and peroxidase activity of 73.05% and 81.50%, respectively. The free fatty acids and peroxide value of IRRB stored at 4 and 25 °C for 8 weeks were only reached at 2.35% and 3.17% and 2.53 and 3.64 meq kg−1, respectively. The shelf‐life prediction model showed the the shelf‐life of infrared radiation‐treated samples increased to 71.6 and 25.8 weeks under storage at 4 and 25 °C, respectively. CONCLUSION The stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran and, simultaneously, storage life was greatly extended. © 2020 Society of Chemical Industry

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“…The interest in using this byproduct as a whole has been reported in evaluations of the recovery of phenolic compounds with antioxidant and antidiabetic activity (Aalim, Belwal, Wang, Luo, & Hu, 2019; Huang et al., 2019), investigation of the production of high‐purity L‐lactic acid from enzymatic hydrolysis of starch and proteins from defatted rice bran (Alexandri, Neu, Schneider, López‐Gómez, & Venus, 2019) and structural and functional characterizations of the protein fraction of rice bran submitted to different processing conditions (Singh & Sogi, 2018; Zhou et al., 2017; Zhu, Lin, Ramaswamy, Yu, & Zhang, 2017).…”

Section: Introductionmentioning

confidence: 99%

Preservation of minor components and deacidification of rice bran oil using strong anionic resin

Cuevas

Capellini

Rodrigues

et al. 2020

J Food Process Preserv

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Rice bran oil presents high levels of tocopherols/tocotrienols and gamma‐oryzanol, which are recognized for their nutraceutical effects. However, these minor compounds can be sensitive to the traditional refining processes, which necessarily include a deacidification step. Therefore, alternative processes are required to preserve these nutraceuticals in the deacidified oil. This study aimed to investigate an alternative deacidification process based on strongly basic anion exchange resin. Aiming to evaluate the adsorption process efficiencies, breakthrough curves were obtained for systems containing Amberlyst A26 OH and a miscella composed of 50% by mass of degummed rice bran oil, with natural acidity (9.74% by mass), and n‐propanol. The resin showed a high capacity for removing free fatty acids (90%–99% removal efficiency), and the adsorption process yielded deacidified rice bran oil with a reduced phosphorus content (2.2 mg/kg), preserving 83% of the gamma‐oryzanol and 100% of the tocopherols/tocotrienols. Practical applications A softer deacidification process than traditional methods is proposed in this study. It permits to remove free fatty acids, preserving minor compounds of interest, notably nutraceutical compounds in the deacidified oil. The use of anion exchange resins in this step of refining process minimizes the effluent generation when compared to chemical refining, besides could be accomplished under milder conditions of pressure and temperature than physical refining.

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Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

Cited by 115 publications

References 37 publications

Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling

Preservation of minor components and deacidification of rice bran oil using strong anionic resin

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