Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling

Khan, Saima Hafeez; Butt, Masood Sadiq; Sharif, Mian Kamran; Sameen, Aysha; Mumtaz, Semee; Sultan, Muhammad Tauseef

doi:10.1021/jf104177x

Cited by 96 publications

(66 citation statements)

References 29 publications

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“…Khan et al . () also found that heat stabilisation treatment could reduce the foaming property of rice bran protein. Moreover, the application of protein sample would be limited in the food industry due to the destruction of foaming property.…”

Section: Resultsmentioning

confidence: 97%

Effect of dry heat stabilisation on the functional properties of rice bran proteins

Sun

Zhao

et al. 2017

Int J of Food Sci Tech

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Summary Rice bran was stabilised by dry heat method at 120 °C for 10–60 min, and then, protein was extracted from stabilised rice bran using weak alkali method. The storage characteristics of stabilised rice bran and the influences of dry heat pretreatment on the physicochemical properties of rice bran protein isolate were also evaluated. The results indicated that dry heat pretreatment could not only prevent rancidity of rice bran effectively, but also improve some functional properties of rice bran proteins, such as emulsifying properties, oil holding capacity, and water holding capacity. However, foaming properties and protein solubility were slightly destroyed because of heating. Rice bran was pretreated at 120 °C for 10 or 20 min and then extracted at pH 9.5, and the protein yields were 50.09% and 46.98%, respectively. Therefore, the dry heat treatment at 120 °C for 10 or 20 min was a suitable alternative process in stabilisation of rice bran.

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Section: Resultsmentioning

confidence: 97%

Effect of dry heat stabilisation on the functional properties of rice bran proteins

Sun

Zhao

et al. 2017

Int J of Food Sci Tech

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“…Also, ES result obtained in this study was higher than the values (40.50–51.20%) reported by Khan et al . () for rice protein isolated from stabilised rice bran by microwave, dry heat and parboiling.…”

Section: Resultsmentioning

confidence: 99%

Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

Chinma

Ilowefah

Shammugasamy

et al. 2014

Int J of Food Sci Tech

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Summary The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast‐fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC) and unfermented rice protein concentrate (UFRBPC) were 72.50%, 68.92% and 65.73%, respectively, while ash content were 4.72%, 4.61% and 3.04%, respectively. The total amino acids of YFRBPC, NFRBPC and UFRBPC were 123.16, 118.45 and 99.39, respectively. DPPH radical inhibition of YFRBPC, NFRBPC and UFRBPC were 58.62%, 55.29% and 47.14%, respectively, while ferric reducing ability power were 0.73, 0.58 and 0.41 mmol TE per gram, respectively. The highest foam capacity of UFRBPC (57.56%), NFRBPC (64.15%) and YFRBPC (76.00%) was observed at pH 9.0. YFRBPC and NFRBPC were lighter in colour than UFRBPC. YFRBPC had higher denaturation temperature and enthalpy value than NFRBPC and UFRBPC. The β‐sheets structures were more in YFRBPC and NFRBPC than UNFBPC.

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“…In the past, the intake of rice bran (RB) by humans was short due to the development of the quick rancidity, but these days stabilization methods and extraction of oil have been introduced [1,2]. Interest in RB is increasing because a number of studies suggest that the consumption of rice bran produces potential health benefits.…”

Section: Introductionmentioning

confidence: 99%

Long-Term Administration of Rice Bran Oil Attenuates 5-HT1A Receptor Dependent Responses in Rats

Bj¹,

Dj²

2018

J Anim Res Nutr

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Objective: To study the pre and post synaptic 5-HT1A receptor dependent responses in rats following Rice bran oil (RBO) treatment. Methods:Male albino Wistar rats were first categorized into two groups. Standard rodent food was given to all groups. RBO-treated rats were given RBO (0.2 ml/day) daily for six weeks. After six weeks, the rats were subdivided into further two groups. Rats of first subgroup were injected with saline and second group with 8-hydroxy-2-(di-npropylamino) tetralin (8-OH-DPAT) at a dose of 0.25 mg/kg. 8-OH-DPAT-induced behavioral activity was monitored just after 5 minutes of injections till 25 minutes. One hour after saline or drug injections, animals were sacrificed. Plasma and brain samples were then stored for the estimation of cholesterol, glucose and corticosterone in plasma and concentrations of serotonin in brain.Results: Intensity of serotonin syndrome produced by 8-OH-DPAT and the effects of the drug on plasma glucose and corticosterone were greater in RBO treated than control rats suggesting that the treatment decreases postsynaptic 5-HT1A receptor dependent responses. Drug-induced decreases of brain 5-HT metabolism, a measure of presynaptic 5-HT1A receptor dependent response were also attenuated in RBO treated rats.Conclusion: Down regulation of 5-HT1A autoreceptor receptor mediated feedback control over 5-HT synthesis and release is possibly played a role to have opposed the depression like effects by RBO.

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Functional Properties of Protein Isolates Extracted from Stabilized Rice Bran by Microwave, Dry Heat, and Parboiling

Cited by 96 publications

References 29 publications

Effect of dry heat stabilisation on the functional properties of rice bran proteins

Effect of dry heat stabilisation on the functional properties of rice bran proteins

Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

Long-Term Administration of Rice Bran Oil Attenuates 5-HT1A Receptor Dependent Responses in Rats

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