Characterization of rice starch and protein obtained by a fast alkaline extraction method

Souza, Daiana de; Sbardelotto, Arthur Francisco; Ziegler, Denize Righetto; Marczak, Lígia Damasceno Ferreira; Tessaro, Isabel Cristina

doi:10.1016/j.foodchem.2015.03.032

Cited by 94 publications

(49 citation statements)

References 41 publications

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“…The extracted GCSM protein soluble in KOH has an isoelectric point of pI = 5.1 (Figure ). GCSM has a pI higher than the isoelectric point of soy protein (pI = 4.8), bean and lupin proteins (pI = 4.1), and cricket protein (pI = 3.0 to 4.4), but lower than pelagic Crustaceans (krill) protein (pI = 5.5) (de Souza, Sbardelotto, Righetto Ziegler, Ferreira Marczak, & Tessaro, ; Gigliotti et al., ; Hall, Jones, O'Haire, & Liceaga, ; Jafari et al., ). Other authors have also found the pI of cottonseed protein at pH 5.0 (King & Lamkin, ; Zhang, Cui, Yin, Li, & Zhou, 2009).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Delgado

Valverde-Quiroz

Lopez

et al. 2019

Journal of Food Science

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This investigation aimed to extract and characterize the GCSM proteins, determine their solubility potential at two different temperatures and different solvents, and explore their functional properties. During the extraction, no water‐ or ethanol‐soluble protein was found. Most of the protein was extracted with KOH solution. GCSM showed major protein bands between 13,273 and 56,564 Da with an isoelectric point of 5.1. The results showed that extraction temperature and solvent affected the amount of protein extracted from GCSM. The highest protein yield (63.4%) was obtained with KOH at 55 °C. Fat content negatively affected the protein solubility. The highest protein purity (99.9%) was obtained with 6% of fat content and the lowest one with 19% of fat content. GCSM has a high glutamic acid content, followed by arginine and aspartic acid compared to the other amino acids. The essential amino acids make up about 30.0% of the total amino acid concentration in KOH‐soluble fractions. The results showed a denaturation temperature of GCSM protein ranging from 61.4 to 63.6 °C. Scanning electron microscopy reveals a microglobular protein structure. GCSM protein isolate showed lower (P < 0.05) water‐holding and oil‐holding capacity but similar gelation properties as soy protein. GCSM protein shows a high foaming capacity at high pH values and high emulsion stability. Practical Application The results of this investigation have a direct impact on the plant protein processing industry. This paper presents a new source of plant protein with a high foaming capacity in alkaline conditions with potential applications for human consumption and feed for aquaculture and animals. The results of this research may impact the cotton producers who can increase their income, and the aquaculture industry will have a cheaper source of protein that can partially substitute the expensive fishmeal. Cottonseed protein can be used to develop high protein extruded snacks and other functional foods, such as plant protein‐based food products.

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Section: Resultsmentioning

confidence: 99%

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Delgado

Valverde-Quiroz

Lopez

et al. 2019

Journal of Food Science

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“…Cys and Lys were significantly ( p < .05) reduced at elevated alkali treatment. The formation of lysinoalanine as evidenced in its quantification from increasing alkali concentration coupled with the possible occurrence of racemization of l ‐amino acid residues to d ‐isomers (De Souza, Sbardelotto, Ziegler, Marczak, & Tessaro, ) may account for the decrease in Cys and Lys contents. This may potentially affect the digestibility and bioavailability of the extracted protein.…”

Section: Resultsmentioning

confidence: 99%

Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins

Ayim

Alenyorege

et al. 2018

J Food Process Engineering

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The effect of varying sodium hydroxide concentration on functionality, structural characteristics, and the generation of lysinoalanine from tea protein extraction was explored. The results indicated that increasing alkali molarity from 0.0125 to 0.150 M resulted in an increase in protein yield, solubility, foam capacity, and stability up to 0.1 M, which declined further with an increase in the alkali concentration. Surface hydrophobicity, thiol, and disulfide contents reached a maximum at 0.075 M and continued to decline afterward. The effect of alkaline concentration on lysinoalanine (LAL) formation showed an increase from 6.00 ± 0.32 g/kg at 0.1 M to 29.43 ± 1.10 g/kg at 0.125 M followed by a decline to 7.37 ± 0.01 g/kg at 0.15 M. There was a significant (p < .05) reduction in Cys and Lys contents as alkali concentration increased. The use of alkali in extracting protein from tea and other plant sources should be monitored as higher alkali concentration may pose a nutritional concern. Practical applications Extraction of protein from plant sources is most often facilitated by use of alkali. However, the adverse effect of use of alkali is not considered in most cases. The use of sonication, ethanol, and Viscozyme pretreatments coupled with varying alkali concentration was adopted to extract proteins from tea residue and the generation of lysinoalanine, a toxic substance was quantified. The use of alkali at higher concentrations could pose a nutritional concern as it caused an increase in lysinoalanine content. Improved protein yield and purity can be achieved at moderately lower alkali concentrations.

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“…Stirring is a very common procedure and widely utilized in starch isolation, protein separation, and the extraction of soluble fractions, as well as to ensure thorough mixing. The flour suspension is typically stirred for between a few minutes to several hours at a range of different temperatures, depending on the nature of the experimental goal . The research emphases in this context have been focused on the consequences of variation in the composition of the flour, the amount of residual material and the formulation of the mixture.…”

Section: Introductionmentioning

confidence: 99%

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

et al. 2018

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Stirring is widely used to process rice flour, but its influence on the flour's functional properties is generally ignored. Here, the effect of various treatments given to the flour prepared from three cultivars contrasting for their grain amylose content is investigated. The major effect of stirring is to disaggregate the starch granules, releasing a population of small particles which are readily degraded by endogenous amylase. The presence of the small particles increases the flour's solubility, swelling power, and peak viscosity, as well as the adhesive force and springiness of the retrograded gel. It also decreases the onset and peak gelatinization temperatures and the enthalpy of the flour, as well as the hardness of the retrograded gel. Stirring aids the gelatinization of rice flour and has a negative effect on the retrogradation of the rice flour gel.

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Characterization of rice starch and protein obtained by a fast alkaline extraction method

Cited by 94 publications

References 41 publications

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins

Stirring Affects Starch Granule Morphology and the Functional Properties of Rice Flour

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