Mechanistic insights into solubilization of rice protein isolates by freeze–milling combined with alkali pretreatment

Wang, Tao; Zhang, Hao; Wang, Li; Ren, Wei; Chen, Zhengxing

doi:10.1016/j.foodchem.2015.01.057

Cited by 52 publications

(17 citation statements)

References 36 publications

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“…Fluorescence spectra and surface hydrophobicity (H 0 ) were determined as described by Wang et al [ 43 ] with minor modification. Samples were dispersed in 50 mM PBS (pH 7.5) and centrifuged at 8000× g for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Speciation of Selenium in Brown Rice Fertilized with Selenite and Effects of Selenium Fertilization on Rice Proteins

Cheng

Suzuki

et al. 2018

IJMS

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Foliar Selenium (Se) fertilizer has been widely used to accumulate Se in rice to a level that meets the adequate intake level. The Se content in brown rice (Oryza sativa L.) was increased in a dose-dependent manner by the foliar application of sodium selenite as a fertilizer at concentrations of 25, 50, 75, and 100 g Se/ha. Selenite was mainly transformed to organic Se, that is, selenomethionine in rice. Beyond the metabolic capacity of Se in rice, inorganic Se also appeared. In addition, four extractable protein fractions in brown rice were analyzed for Se concentration. The Se concentrations in the glutelin and albumin fractions saturated with increasing Se concentration in the fertilizer compared with those in the globulin and prolamin fractions. The structural analyses by fluorescence spectroscopy, Fourier transform infrared spectrometry, and differential scanning calorimetry suggest that the secondary structure and thermostability of glutelin were altered by the Se treatments. These alterations could be due to the replacements of cysteine and methionine to selenocysteine and selenomethionine, respectively. These findings indicate that foliar fertilization of Se was effective in not only transforming inorganic Se to low-molecular-weight selenometabolites such as selenoamino acids, but also incorporating Se into general rice proteins, such as albumin, globulin glutelin, and prolamin, as selenocysteine and selenomethionine in place of cysteine and methionine, respectively.

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Section: Methodsmentioning

confidence: 99%

Speciation of Selenium in Brown Rice Fertilized with Selenite and Effects of Selenium Fertilization on Rice Proteins

Cheng

Suzuki

et al. 2018

IJMS

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“…The above phenomenon might be influenced by the surface hydrophobicity, thiol group and a disulfide bond content change of protein and we would continue to study this idea in Section 3.3. Wang, Zhang, Wang, Wang, & Chen (2015) found that pH remarkably increased solubilization factors compared with other influencing factors This may be associated with the degradation of peptide chain that was caused by high alkali concentration.…”

Section: Rrpi Solubilitymentioning

confidence: 99%

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

et al. 2017

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“…CDSSTR software (Fort Collins, CO, USA) was used to analyze the secondary structural contents of the samples. 22…”

Section: Circular Dichroism Spectroscopymentioning

confidence: 99%

Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress

et al. 2020

J Sci Food Agric

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BACKGROUND Presently, identifying natural compounds as emulsifiers is a popular topic in the food industry. Rapeseed protein isolate (RPI) is a natural plant protein with excellent emulsifying properties, but it has not been systematically developed and utilized. RESULTS This study investigated the surface hydrophobicity, wettability, and protein solubility of RPI to further explain its emulsifying behavior in emulsion systems. Nanoemulsions stabilized by RPI at varying protein concentration, pH, and ionic strength were prepared. The size distribution, zeta potential, flocculation index, creaming index, microstructure, rheology, and protein secondary structure of emulsions were measured. The emulsion stabilized by 20 g L−1 RPI at pH 10.0, 200 mmol L−1 ionic strength revealed an appropriate droplet size of 555 nm and the most internal gel strength without creaming phenomenon. Circular dichroism spectroscopy showed a positive correlation between emulsion stability and α‐helix ratio, indicating the environment factors affected emulsion stability by acting on its hydrogen bonds. CONCLUSIONS This study demonstrates that RPI is a practical emulsifier for stabilizing nanoemulsions. About 20 g L−1 RPI can stabilize 100 mL L−1 oil in water; stable emulsions can be formed at most pH conditions (except 7.0); ion addition will aggravate the emulsion flocculation, but also increase the internal gel strength. © 2020 Society of Chemical Industry

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Mechanistic insights into solubilization of rice protein isolates by freeze–milling combined with alkali pretreatment

Cited by 52 publications

References 36 publications

Speciation of Selenium in Brown Rice Fertilized with Selenite and Effects of Selenium Fertilization on Rice Proteins

Speciation of Selenium in Brown Rice Fertilized with Selenite and Effects of Selenium Fertilization on Rice Proteins

Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress

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