Anti-Tumorigenic and Immunoactive Protein and Peptide Factors in Foodstuffs (Ii)- Anti-Tumorigenic Factors in Rice Bran -

Kawamura, Yōko; Muramoto, Manabu; Waldron, Keith W.; Johnson, I. T.; Fenwick, G. R.

doi:10.1533/9781845698256.6.331

Cited by 13 publications

(10 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition to the high nutritional value, rice protein is a hypoallergenic food ingredient and may serve in infant formulations (Helm and Burks 1996). Furthermore, rice bran protein has been reported to have anti-cancer properties (Kawamura and Muramoto 1993). Knowledge on its functional properties is needed for this ingredient's use in a range of food applications.…”

Section: R Ice Bran Protein Is Gaining Interest In the Food Industrymentioning

confidence: 99%

Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat‐stabilized Defatted Rice Bran with the Aid of Enzymes

Tang¹,

Hettiarachchy²,

Horax³

et al. 2003

Journal of Food Science

141

View full text Add to dashboard Cite

Molecular size, thermal properties, hydrophobicity, nitrogen solubility, and emulsifying and foaming properties were determined for protein products from heat-stabilized defatted rice bran. The freeze-dried and spray-dried proteins had molecular sizes between 6.5 to 66.2 kDa; denaturation temperatures of 84.1 and 84.6°C , enthalpies of 2.5 and 2.37 J/g, hydrophobicities of 20677 and 22611, maximum solubilities of 66.3% and 66.1% at pH 12.0, emulsifying capacities of 0.19 and 0.18, emulsion stabilities of 16.5 and 17.3 min, foam capacities of 4.0 mL and 4.2 mL, and negligible foam stabilities. These results demonstrated that the extracted rice bran protein has potential as a nutraceutical ingredient in food applications.

show abstract

Section: R Ice Bran Protein Is Gaining Interest In the Food Industrymentioning

confidence: 99%

Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat‐stabilized Defatted Rice Bran with the Aid of Enzymes

Tang¹,

Hettiarachchy²,

Horax³

et al. 2003

Journal of Food Science

141

View full text Add to dashboard Cite

show abstract

“…The anticancer properties of RBPs have been discussed earlier (Kawamura and Muramoto 1993 ). A lipoprotein fraction isolated from RBPs exhibited some antitumor properties as the protein inhibited the growth of cultured human endomaterial adenocarcinoma cells like Swano (Fan et al 2000 ).…”

Section: Role Of Rbp S In Prevention and Control Of Cancersmentioning

confidence: 97%

“…The functional properties of the fi lm such as puncture strength were comparable to those of the soy protein -based fi lms (Adebiyi et al 2008 ). immunoactive RBPs and antitumorigenic peptides have been reported; however, detailed studies related to immunomodulatory properties are still missing (Kawamura and Muramoto 1993 ). The antigenic properties of RBPs, particularly of the water -and salt -soluble proteins, that is, albumins and globulins, respectively, have also been cited (Landers and Hamaker 1994 ).…”

Section: Miscellaneous Applicationsmentioning

confidence: 99%

Processing and Functionality of Rice Bran Proteins and Peptides

Ali

Shih²,

Riaz

2010

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

View full text Add to dashboard Cite

“…Besides, these proteins have high content of essential amino acids, especially the aromatic ones (9.46-11.41%), which act as strong antioxidants (Wang et al, 2017). Another important component of these proteins is lysine, since it is considered hypoallergenic (Parrado et al 2006), has anticancer activity Muramoto, 1993) and effects on cholesterol reduction (Yang et al, 2013). Therefore, the bran has been arousing the interest of researchers, who are looking for new ways to extract this protein.…”

Section: Introductionmentioning

confidence: 99%

Implication of Microwaves on the Extraction Process of Rice Bran Protein

Bedin

Zanella

Bragagnolo

et al. 2019

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alkaline extraction and Microwave-Assisted Extraction (MAE). It was found that MAE, in similar conditions, resulted in a higher yield of protein extraction and protein content in the extracted material in a relatively shorter process time, when compared to the values obtained in the alkaline extraction (MAE: yield: 22.04% higher, protein content: 6.19% higher, 30 times faster). In addition, the characterization of the extracts obtained showed that the use of microwaves did not affect the extracted rice bran proteins. Thus, it was possible to verify that MAE is potent and a strongly advisable technique for obtaining rice bran protein.

show abstract

Anti-Tumorigenic and Immunoactive Protein and Peptide Factors in Foodstuffs (Ii)- Anti-Tumorigenic Factors in Rice Bran -

Cited by 13 publications

References 2 publications

Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat‐stabilized Defatted Rice Bran with the Aid of Enzymes

Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat‐stabilized Defatted Rice Bran with the Aid of Enzymes

Processing and Functionality of Rice Bran Proteins and Peptides

Implication of Microwaves on the Extraction Process of Rice Bran Protein

Contact Info

Product

Resources

About