Relationship between the emulsifying properties and formation time of rice bran protein fibrils

Pang, Shuxian; Shao, Ping; Sun, Qingjie; Pu, Chuanfen; Tang, Wenting

doi:10.1016/j.lwt.2019.108985

Cited by 59 publications

(23 citation statements)

References 30 publications

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“…Effects analysis (Table 4) and optimal range analyses for a lower SGIF bacterial reduction noted in the response surfaces showed that a higher RBP content caused a lower L. acidophilus VR during gastric and intestinal fluids incubation. RBP presented good protective film‐forming properties for encapsulated material, as well as greater suspension stabilization (Chandi & Sogi, 2007; Pang et al., 2020). Thus, RBP assisted in the microorganism retention in microcapsules and favored the encapsulation process when combined with MD.…”

Section: Resultsmentioning

confidence: 99%

“…Rice bran is a vegetable protein source that provides important functional properties such as foaming, emulsifying, and gelation capacity (Han et al., 2015). Rice bran proteins (RBP) are natural stabilizers with favorable interfacial film‐forming properties due to their hydrophilic and hydrophobic groups, which reduce the interfacial tension (Pang et al., 2020). These RBP characteristics suggest their use as a wall material alternative in microencapsulation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Vaniski

Silva

Silva‐Buzanello

et al. 2021

J. Food Process. Preserv.

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Lactobacillus acidophilus La‐5 microencapsulation using rice bran protein (RBP) and maltodextrin (MD) by spray‐drying was studied. The effects of process variables—drying inlet air temperature (x1), inlet flow (x2), and MD:RBP ratio (x3)—on encapsulation efficiency (EE) and viability reduction (VR) during 45 storage days were investigated using a 23 Central Composite Rotatable Design. EE (%) and viable cells number increased when lower drying temperature, higher input flow, and high RBP proportion were applied. The optimum microencapsulation variables were x1 = 78°C, x2 = 0.58 L/hr, and x3 = 10:2.5 w w−1 (EE = 90.26%; VR = 2.64 log cycles). L. acidophilus showed viability during storage, which remained higher than 8 log CFU/g after 45 days at 4 ± 1°C. Microencapsulated L. acidophilus presented thermal stability up to 240°C and its survival in a simulated gastric and intestinal fluids solution was greater than its free‐form. The results suggested that MD and RBP provided the microencapsulated microorganism with increased viability. Practical applications Potential health benefits related to probiotic intake have been recognized and confirmed. However, to achieve such benefits, the probiotic must survive in food matrices used as vehicles for its intake and passage through the digestive system. Thus, microencapsulation is a promising alternative to ensure probiotic viability, mainly when coating materials may resist adverse extrinsic conditions. For industrial food application, biocompatible and biodegradable materials are needed to provide the bioactive compounds microencapsulation. Rice bran protein and maltodextrin blend as encapsulating agents for probiotics encapsulation has not yet been reported on the literature. The results showed that microencapsulated Lactobacillus acidophilus LA‐5 had its viability increase during storage and in simulated gastrointestinal conditions, as well as in thermal stability, compared to free probiotic cells. The technique was deemed robust to probiotic protection, allowing for the use of microcapsules in functional foods production in different food matrices.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Vaniski

Silva

Silva‐Buzanello

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Similar results were reported by Pang et al . (2020) for the formation time of RBP fibrils. In addition, spherical nano‐particles were observed in RBPNs‐3 as well (c, Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies revealed that thermal treatment under acidic conditions may solve this problem (Peng et al ., 2017b; Hu et al ., 2019). Thermal treatment generally played a role in unfolding protein molecules and exposing internal hydrophobic areas, which promoted proteins to hydrolyse into peptides when they were under an acidic environment, and then some of the peptides self‐assembled into nano‐particles (Pang et al ., 2020). The formation of protein nano‐particles usually led to the change of protein functional characteristics, such as foaming properties, emulsifying properties, and gel properties (Hu et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Diao

Zhang

et al. 2022

Int J of Food Sci Tech

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The purpose of this study was to expound on the correlation between foaming properties and physicochemical characteristics of rice bran protein (RBP) samples. RBP nano-particles (RBPNs) were prepared by acidic-thermal treatment under different RBP solution concentrations and treated times at 90 °C, and then the foaming properties were measured at pH 7.0 and pH 2.0. Compared to RBP, the foaming properties of RBPNs were increased at pH 7.0, and RBPNs could have better foam capacity but have no obvious changes in foam stability at pH 2.0. The results of Pearson correlation showed that the foaming properties were closely correlated with ζ potential, contact angle, and surface hydrophobicity for RBP and RBPNs, and a strong correlation between foaming capacity and surface hydrophobicity was shown for RBPNs. Additionally, the result of TEM images confirmed that RBPNs were inclined to form associated aggregates which may affect the physicochemical characteristics of RBPNs.

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“…Regarding the stabilisers, recently there is progressive trend of studying the utilisation of natural food proteins as stabilisers due to their agreeable interfacial film-forming ability. The interfacial tension could be decreased when the proteins are adsorbed to the interface between oil and water and therefore improve the stability of emulsion (Li et al, 2020a(Li et al, , 2020bPang et al, 2020). The incorporation of RB and its related by-products in O/W emulsion is getting attention and interest due to its lower production cost and better sensory properties (Benitez et al, 2020).…”

Section: Oil-in-water Emulsionmentioning

confidence: 99%

Rice bran and its constituents: Introduction and potential food uses

Eng

Rozalli

2022

Int J of Food Sci Tech

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Rice bran (RB) is one of the by-products during the milling of rice. RB is underutilised due to its ease of susceptibility towards enzymatic activity. RB contains various bioactive compounds such as c-oryzanol, phytosterols, tocols and squalene. High nutritional properties make RB, and its constituents play their different roles in the food industry, such as gluten flour substitutes, alternate shortening, organogelators, stabilisers and other types of additives. This review will briefly introduce the RB and its constituents and discuss their potential applications in the food industry.Keywords Food industry, rice bran fibre, rice bran oil, rice bran protein, uses. 'extraction', 'stabilisation', 'bioactive compounds' 'health benefits',* others to find the related literature. Rice bran and its constituents Rice branRice bran (RB) is the hard outer layer part of rice that is removed as fine grain during de-husking and milling processes. The RB consists of four parts, which are aleurone, germ, pericarp and sub-aleurone layer. It is a rich source of bioactive compounds, such as coryzanol, phytosterol, tocopherols, tocotrienols and squalene. Besides, it consists of 34-52% carbohydrate, which is in the form of starch, hemicellulose, cellulose,

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Relationship between the emulsifying properties and formation time of rice bran protein fibrils

Cited by 59 publications

References 30 publications

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Improvement of Lactobacillus acidophilus La‐5 microencapsulation viability by spray‐drying with rice bran protein and maltodextrin

Acid‐thermal‐induced formation of rice bran protein nano‐particles: foaming properties and physicochemical characteristics

Rice bran and its constituents: Introduction and potential food uses

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