Results 201 to 210 of about 45,737 (248)

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
openaire   +1 more source

Rice bran protein‐based edible films

International Journal of Food Science & Technology, 2008
SummaryThe development of degradable and edible films from protein sources has drawn significant attention for the utilisation of natural resources as well as for the alleviation of the environmental burden. Rice bran protein (RBP) was applied to protein film preparation in this study.
Abayomi P. Adebiyi, Ayobamitale O. Adebiyi, Dong‐Hao Jin, Tomohisa Ogawa, Koji Muramoto   +4 more
openaire   +1 more source

Amended Final Report on the Safety Assessment of Oryza Sativa (Rice) Bran Oil, Oryza Sativa (Rice) Germ Oil, Rice Bran Acid, Oryza Sativa (Rice) Bran Wax, Hydrogenated Rice Bran Wax, Oryza Sativa (Rice) Bran Extract, Oryza Sativa (Rice) Extract, Oryza Sativa (Rice) Germ Powder, Oryza Sativa (Rice) Starch, Oryza Sativa (Rice) Bran, Hydrolyzed Rice Bran Extract Hydrolyzed Rice Bran Protein, Hydrolyzed Rice Extract, and Hydrolyzed Rice Protein1

International Journal of Toxicology, 2006
This report addresses the safety of cosmetic ingredients derived from rice, Oryza sativa. Oils, Fatty Acids, and Waxes : Rice Bran Oil functions in cosmetics as a conditioning agent—occlusive in 39 formulations across a wide range of product types. Rice Germ Oil is a skin-conditioning agent—occlusive in six formulations in only four product categories.
openaire   +2 more sources

Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates

Carbohydrate Polymers, 2017
The retrogradation of gelatinized rice starch (GRS) during the shelf life of a product is the biggest barrier related to starch-containing foods. The objective of this study was to produce rice bran protein hydrolysate (RBPH) using proteolytic enzymes (alcalase, flavourzyme, protamex, neutrase, bromelain, papain and trypsin) to suppress the ...
Liya, Niu, Leiyan, Wu, Jianhui, Xiao
openaire   +2 more sources

Functional properties of rice bran protein concentrates

Journal of Food Engineering, 2007
Protein concentrates were prepared from defatted rice brans and analyzed for their functional properties. Water-binding capacity was in the range of 3.87-5.60 (g/g) while oil absorption capacity ranged between 3.74 and 9.18 (g/g). Basmati 370 had highest bulk density (0.21 g/ml).
Gurpreet Kaur Chandi, D.S. Sogi
openaire   +1 more source

Preparation and Functional Properties of Rice Bran Protein Isolate

Journal of Agricultural and Food Chemistry, 1998
Rice 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, N S, Hettiarachchy, M, Qi, W, Burks, T, Siebenmorgen   +4 more
openaire   +2 more sources

The Synergistic Effects of Rice Bran Rancidity and Dephenolization on Digestive Properties of Rice Bran Protein

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, Benpeng, Zhang, Helin, Li, Mengmeng, Zhao, Wei, Wu   +4 more
openaire   +2 more sources

Extractability of protein in physically processed rice bran

Journal of the American Oil Chemists' Society, 2001
AbstractCommercially 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
openaire   +1 more source

Rice bran‐soy blends as protein supplements in cookies

International Journal of Food Science & Technology, 1989
SummaryThe 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
openaire   +1 more source

Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates

Food Biophysics, 2018
Effect 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
openaire   +1 more source