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Preparation and Functional Properties of Rice Bran Protein Isolate
Journal of Agricultural and Food Chemistry, 1998Rice bran protein isolate (RBPI) containing approximately 92.0% protein was prepared from unstabilized and defatted rice bran using phytase and xylanase. The yield of RBPI increased from 34% to 74.6% through the use of the enzymatic treatment. Nitrogen solubilities of RBPI were 53, 8, 62, 78, 82, and 80% at pHs 2.0, 4.0, 6.0, 8.0, 10.0, and 12.0 ...
M, Wang +4 more
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Food Chemistry
Both rice bran (RB) rancidity and dephenolization could affect the structural characteristics and phenolics composition of rice bran protein (RBP), thereby affecting RBP digestibility. The synergistic effects of RB rancidity and dephenolization on RBP digestibility were investigated.
Xiaojuan, Wu +4 more
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Both rice bran (RB) rancidity and dephenolization could affect the structural characteristics and phenolics composition of rice bran protein (RBP), thereby affecting RBP digestibility. The synergistic effects of RB rancidity and dephenolization on RBP digestibility were investigated.
Xiaojuan, Wu +4 more
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Extractability of protein in physically processed rice bran
Journal of the American Oil Chemists' Society, 2001AbstractCommercially obtained defatted (DF), full‐fat stabilized (FFS), and full‐fat unstabilized (FFU) rice bran were processed by colloid milling and homogenization to affect bran breakdown and extraction of rice protein. Relative to unprocessed samples, there were moderate to slight increases in the amount of protein extracted from the various ...
Alfred K. Anderson, Harmeet S. Guraya
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Rice bran‐soy blends as protein supplements in cookies
International Journal of Food Science & Technology, 1989SummaryThe effect of incorporating one of three stabilized full‐fat rice brans in combination with each of four soy ingredients in a sugar‐snap cookie was investigated. The four soy ingredients in a sugar‐snap cookie were two soyflours (full‐fat and defatted), a soy concentrate and a soy isolate.
C. JAMES, D. L. D. COURTNEY, K. LORENZ
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Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates
Food Biophysics, 2018Effect of protein to polysaccharide ratio (3:1, 6:1 & 9:1) and total biopolymer concentration (0.1, 0.2 & 0.4) on ζ-potential, particle size and particle distribution index (PDI) of complex coacervates were investigated. Furthermore, the physical, thermal and morphological characteristics of FG, RBP, RBP-FG coacervates and cross-linked RBP-FG ...
Elham Hasanvand, Ali Rafe
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Functional properties of protein hydrolysates from Riceberry rice bran
International Journal of Food Science & Technology, 2016SummaryProtein hydrolysate from pigmented Riceberry rice bran has great potential to be used in food products due to its protein content and antioxidative activities. In this study, characteristics, solubility, heat stability and emulsification properties of protein hydrolysates from the bran fraction of two rice cultivars, commercial rice bran (CBH ...
Parichart Thamnarathip +3 more
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Preparation and characterization of high‐quality rice bran proteins
Journal of the Science of Food and Agriculture, 2007AbstractRice bran contains 120–200 g kg−1 protein in addition to a large amount of fat, carbohydrate, and phytic acid. Rice bran protein (RBP) fractions were refined by a two‐step preparation to eliminate residual carbohydrate. The first step involved the sequential extraction of defatted rice bran into RBP fractions using their distinct solubility to ...
Abayomi P Adebiyi +3 more
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Self-assembly embedding of curcumin by alkylated rice bran protein
International Journal of Biological MacromoleculesLysine-rich rice bran protein (RBP) can be used as raw material for alkylation modification to improve the self-assembly performance of protein. The results of 1H NMR, degree of alkylation, and DSC analysis showed that the alkyl chain was successfully attached to the RBP. The surface hydrophobicity and absolute ζ-potential increased.
Ning, Wang +6 more
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Application of Carbohydrases in Extracting Protein from Rice Bran
Journal of the Science of Food and Agriculture, 1997Enzymatic pretreatments of rice bran, using commercial carbohydrases to improve nitrogen extractability, were investigated. The pretreatment used a response surface method which included the variations in concentration of Viscozyme L (0–120 FBG unit) and Celluclast 1.5L (0–360 NC unit), time of incubation (1–5 h) and pH (3·8–5·4).
null Ansharullah +2 more
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