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Research progress on emulsifying properties and modification methods of rice bran protein [PDF]
Shipin yu jixieNatural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein
OU Wenhua +5 more
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Effect of Rice Bran Protein on the Foaming Properties and Foaming Characteristics of Rice Bran Protein-Sodium Caseinate and Rice Bran Protein Nanoparticles-Sodium Caseinate. [PDF]
FoodsRice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied.
Zhang Y +6 more
europepmc +2 more sources
Anti-Hypertensive Effects of Peptides Derived from Rice Bran Protein. [PDF]
Nutrients, 2020 Hypertension is one of the major risk factors for arteriosclerosis. Anti-hypertensive peptides derived from animal proteins, such as milk, eggs and fish, are well studied.
Shobako N, Ohinata K.
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Czech Journal of Food Sciences, 2018 The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1-2 min) and dry heating (120°C, 10-20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5 ...
Shi-Wen LV, Lei-Yu HE, Li-Hui SUN
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Semina: Ciências Agrárias, 2020 Different rice cultivars have been developed in order to obtain grains with optimal cultivation and compositional characteristics, which affect their potential applications.
Daneysa Lahis Kalschne +5 more
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Effect of Yeast Fermentation on Volatile Flavor Substances and Nutritional Properties of Rice Bran
Shipin gongye ke-ji, 2023 To investigate the effect of yeast fermentation on the flavor as well as nutritional properties of rice bran. In this study, volatile flavor substances of rice bran at different fermentation periods (0, 12, 18, 24 and 30 h) were identified by headspace ...
Juan LIAO +3 more
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Shipin gongye ke-jiAs the main by-product of rice processing, rice bran is rich in many nutriments, such as oil, protein, and bioactive substances. The protein content in rice bran accounts for about 15%~17% of rice bran, which is divided into albumin, globulin, gliadin ...
Caiyun TANG +4 more
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Physicochemical and structural properties assessment of rice bran oil and proteins [PDF]
فناوریهای جدید در صنعت غذاRice (Oryza sativa L.) is a staple grain vital for human nutrition, particularly in Asia. Rice bran, constituting approximately 10% of the outer layer of brown rice, is a by-product of the milling process.
Shiva Abbasi, Homa Torabizadeh
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Foods, 2023 Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an ...
Kanthaporn Junsara +3 more
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Food-Grade Deep Eutectic Solvents Combined with Ultrasound-Microwave Treatment for Rice Bran Protein Extraction and Functional Property Improvement [PDF]
EPJ Web of ConferencesRice bran is an abundant agro-industrial by-product containing valuable proteins; however, its utilization remains limited due to the complex matrix structure and the low efficiency of conventional extraction methods. This study evaluated the use of food-
Lufti Adiningrum Chika, Zullaikah Siti
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