Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment

Xia, Ning; Wang, Jinmei; Yang, Xiao‐Quan; Yin, Shou-Wei; Qi, Jun‐Ru; Hu, Lei; Zhou, Xiaoling

doi:10.1016/j.jfoodeng.2011.12.004

Cited by 72 publications

(37 citation statements)

References 25 publications

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“…Therefore, dry heat treatment of GRF promoted protein–protein bonding through covalent SS linkages, resulting in significant increase of peak viscosities ( p < 0.05) during gelatinization. Likewisely, Xia et al and Hamada also reported that heat treatment might lead to the condensation of protein through weak non‐covalent bonds (e.g., hydrophobic interactions) or covalent disulphide bond linkages.…”

Section: Resultsmentioning

confidence: 97%

Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dry heat treatment

et al. 2015

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The differential influence of dry heat treatment on pasting, thermal, morphological, and crystalline structural properties of glutinous rice starch (GRS) and glutinous rice flour (GRF) in a dry state for 0, 2, or 4 h at 130°C were studied. The results revealed that the viscosity and thermal stability of GRS and GRF increased after dry heat treatment. Peak viscosity of GRF rose nearly threefold from 1156 to 3145 cP. The number of disulphide bonds in GRF increased from 1.93 to 3.19 mmol/g, indicating the covalent SS linkages after dry heat treatment may result in the changes of protein structure, which may greatly influence properties of dry heated flour. Morphology of gelatinized GRS was denser, and a strong laminar structure was observed for gelatinized GRF after dry heat treatment. Fourier transformation infrared spectroscopy indicated that both GRS and GRF had relatively higher transmittance intensities in the region of 1068 and 1022 cm À1 . X-ray diffraction showed that the crystallinity of GRS increased from 32.82 to 35.02% and GRF increased from 29.32 to 34.14% after dry heat treatment. Dry heat treatment had greater effects on viscosity and structural properties of GRF than those of GRS.

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Section: Resultsmentioning

confidence: 97%

Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dry heat treatment

et al. 2015

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“…Sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS–PAGE) discontinuous buffer experiments were conducted using the method described by Xia et al . (). Diphenyl picryl hydrazinyl (DPPH) antioxidation was detected using a reported method with slight modifications (Sharma & Bhat, ).…”

Section: Methodsmentioning

confidence: 97%

Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

Yang

Bao

et al. 2015

Int J of Food Sci Tech

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A fermented soya milk (FSM) enriched with isoflavone aglycone (FSM-SPIA) was prepared from heated soya protein isolate (SPI)-isoflavone complex. After 48 h of fermentation, FSM-SPIA contained higher contents of living bacteria, free amino acids and aglycone compared with the FSM of SPI (FSM-SPI) and the FSM of SPI-isoflavone complex (FSM-Mix). In the in-vitro digestion experiment, FSM-SPIA showed higher antioxidant capacity and isoflavones (ISO) bioavailability than FSM-SPI and FSM-Mix. This was likely due to the soya milk containing a higher level of amino acid, peptides and the presence of soya bean isoflavone. The improved protein digestibility, the interaction and binding ability between proteins and ISO may affect the properties of the protein and the fermented products. The FSM enriched with isoflavone aglycone can be used as a functional fermented drink, as well as an auxiliary food for menopausal women during a specific pathological period. Fermented soymilk enriched with aglycone J. Yang et al. Fermented soymilk enriched with aglycone J. Yang et al.

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“…Recently, hydrothermal treatment (>100 °C) has been used to efficiently improve the solubility and emulsifying properties of denatured proteins, such as soy protein (Zheng and others ; Lu and others ) and rice bran protein (Xia and others ). Importantly, during hydrothermal treatment, water is maintained in the subcritical liquid state (100 to 374 °C) and considered as an effective solvent for extracting polar and nonpolar compounds due to low dielectric constant (Carr and others ; Mustafa and Turner ).…”

Section: Introductionmentioning

confidence: 99%

Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

Chen

Wang

Yang

et al. 2016

Journal of Food Science

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Rutin is a common dietary flavonoid with important antioxidant and pharmacological activities. However, its application in the food industry is limited mainly because of its poor water solubility. The subcritical water (SW) treatment provides an efficient technique to solubilize and achieve the enrichment of rutin in soy protein isolate (SPI) by inducing their complexation. The physicochemical, interfacial, and emulsifying properties of the complex were investigated and compared to the mixtures. SW treatment had much enhanced rutin-combined capacity of SPI than that of conventional method, ascribing to the well-contacted for higher water solubility of rutin with stronger collision-induced hydrophobic interactions. Compared to the mixtures of rutin with proteins, the complex exhibited an excellent surface activity and improved the physical and oxidative stability of its stabilized emulsions. This improving effect could be attributed to the targeted accumulation of rutin at the oil-water interface accompanied by the adsorption of SPI resulting in the thicker interfacial layer, as evidenced by higher interfacial protein and rutin concentrations. This study provides a novel strategy for the design and enrichment of nanovehicle providing water-insoluble hydrophobic polyphenols for interfacial delivery in food emulsified systems.

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Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment

Cited by 72 publications

References 25 publications

Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dry heat treatment

Differences in physicochemical, morphological, and structural properties between rice starch and rice flour modified by dry heat treatment

Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

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