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Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process

Cereal Chemistry, Volume 102, Issue 5, Page 880-893, September/October 2025.
The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat‐stabilized defatted rice bran (HSDFRB). Here,
Keiko Ueda, Charin Techapun, N. Leksawasdi, Thanongsak Chaiyaso, Naomi Abe-Kanoh, Masanori Watanabe   +5 more
semanticscholar   +2 more sources

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Defatted rice bran poisoning in cattle

Journal of Comparative Pathology
Fabiano da Rosa Venancio, Franklin Riet-Correa, Eliza S.V. Sallis, Ana Lucia Schild   +3 more
openaire   +2 more sources

Cholesterol-Lowering in Hamsters Fed Rice Bran at Various Levels, Defatted Rice Bran and Rice Bran Oil ,

The Journal of Nutrition, 1992
This study was conducted to determine the relative cholesterol-lowering effects of several levels of full-fat rice bran in hamsters. In addition, the separate effects of defatted rice bran and/or crude rice bran oil were investigated at levels equivalent to those present in 43.7% full-fat rice bran.
T S, Kahlon, F I, Chow, R N, Sayre, A A, Betschart   +3 more
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Extraction of Defatted Rice Bran with Subcritical Aqueous Acetone

Bioscience, Biotechnology, and Biochemistry, 2012
Defatted rice bran extracts were obtained by subcritical treatment using aqueous acetone as extractant. Treatment with 40% (v/v) acetone at 230 °C for 5 min yielded an extract with the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (0.274 mmol of ascorbic acid/g of bran), total carbohydrate (0.188 g/g of bran), protein (0.512 ...
Tai-Ying, Chiou, Tze Loon, Neoh, Takashi, Kobayashi, Shuji, Adachi   +3 more
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Cellulase‐Assisted Extraction of Oligosaccharides from Defatted Rice Bran

Journal of Food Science, 2007
ABSTRACT:  Defatted rice bran was subjected to cellulase treatment in order to increase its extractable oligosaccharides. Various combinations of enzyme concentration (0%, 0.5%, 1.0%, and 2.0%), temperature (room, 30, 40, and 50 °C), and time (1, 3, 5, and 16 h) were tested to identify the optimum extraction ...
J, Patindol, L, Wang, Y-J, Wang
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Antiradical efficacy of phytochemical extracts from defatted rice bran

Food and Chemical Toxicology, 2007
The phytochemical compounds oryzanols, tocopherols, tocotrienols and ferulic acid were identified in the crude methanolic extracts (CME) of defatted rice bran (DRB) by HPLC. Enrichment of antioxidants in CME was achieved by sequential extraction and fractionation resulting in three enriched fractions viz.
R, Renuka Devi, C, Arumughan
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Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran

Food Research International, 2012
Abstract Protein concentrates were prepared from heat-stabilized defatted rice bran and analyzed for their functional properties. Rice bran proteins were prepared by alkaline extracted and Alcalase 2.4 L hydrolysis. The yield of rice bran proteins were 32.9% and 44.79%, respectively.
H.-J. Zhang, H. Zhang, L. Wang, X.-N. Guo   +3 more
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Characterization of Defatted Rice Bran Properties for Biocomposite Production

Journal of Polymers and the Environment, 2014
Commercial defatted rice bran (DRB) was characterized to produce biocomposite. DRB extracted protein plasticized with glycerol presented viscoelastic properties. The whole DRB with different amount and type of plasticizers was extruded into pellets. All extrudates presented pseudoplastic behavior as determined by capillary rheometer. Power-law index (n)
Kunanopparat, Thiranan, Menut, Paul, Srichumpoung, Walaiporn, Siriwattanayotin, Suwit   +3 more
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Defatted Rice Bran as an Acceptable Dietary Fiber Source

Journal of the American Dietetic Association, 1996
Abstract LEARNING OUTCOME: To examine the acceptability of foods containing defatted rice bran as a dietary fiber source. For metabolic diet studies, the food products must be acceptable or adherence to the diets will suffer. This is especially true for foods that contain a "unique" ingredient. Similarly, if the ingredient is found to be beneficial,
S. Schorle’, M. Windhauser, D. Hall
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Using Defatted Rice Bran as a Bioadsorbent for Carrying Tea Catechins

Journal of Food Science, 2015
Abstract The potential of rice bran as a bioabsorbent for tea catechins was examined. Defatted rice bran had the highest adsorption capacity for tea catechins and the best selectivity for (‐)‐epigallocatechin gallate over total catechins among water‐washed rice bran and untreated rice bran.
Meng, Shi, Ya-Ping, Yang, Jing, Jin, Long-Yue, Huang, Jian-Hui, Ye, Yue-Rong, Liang   +5 more
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