Comparison between protein functional properties of two rice cultivars

Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds

“…The WIC values of sunflower samples varied between 1.9 and 2.9 mL H 2 O/g dry solids. These values are similar to those reported for amaranth and quinoa protein isolates (1.7-2.8 mL H 2 O/g dry solids) [25], but lower than those reported for rice protein isolates (2.9-4.3 mL H 2 O/g dry solids) [26] and soy protein isolates (4.2-12.8 mL H 2 O/g dry solids) [27]. The t eq/2 values presented in this work (3-9 min) are similar to those found in the literature.…”

“…Sunflower protein concentrates analyzed in the present study exhibited WHC values between 5.0 and 6.1 mL H 2 O/g concentrate (Table 2), with no significant differences between them (p [ 0.05) in spite of their dissimilar phenolic content and the different surface hydrophobicity of their proteins. These values are higher than those reported by other authors for sunflower protein isolates (0.8-3.9 mL H 2 O/g isolate) [28] and are within the range of values reported for lupin, rice and quinoa protein isolates (1.4-7.2 mL H 2 O/g isolate) [25,26,29,30]. Petruccelli et al [27] reported WHC values lower than 5 mL H 2 O/g isolate for native soy protein isolates, as well as values between 20 and 25 mL H 2 O/g isolate for the same isolates after thermal treatment.…”

“…Foams studied here exhibited similar characteristics to those obtained from rice protein isolates (at pH 9 V max = 5.1 mL, t 1/2 = 91 s; at pH 3 V max = 4.7 mL, t 1/2 = 58 s) but had more volume and were more stable than those foams formed from a commercial soy protein isolate (V max = 3.0 mL and t 1/2 = 46 s) [26], and also these characteristics were comparable to those of bovine serum albumin foams (1 mg protein/mL of water) (v o = 9.7 mL/min, V max = 4.7 mL and t 1/2 = 92 s) which constitutes the commonly used control.…”

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients

“…The functional characteristics of pseudocereals as quinoa and amaranth have also been reported in literature (5,9,10). Regarding cereals and other oilseeds, some authors have made comparisons among the protein functional properties of rice cultivars, peanut fl our and peanut protein concentrate as indicators of their potential use in food industry (11,12). Other high-protein crops, such as pulses, have been explored and characterized: marama bean (13), cowpea (14), pea, lentil, navy bean and chickpea (15).…”

Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate

“…These include soybean proteins (Kinsella, 1979); oat protein fractions (Ma & Harwalkar, 1984), salt-soluble (SS) fraction from pea seeds (Koyoro & Powers, 1987), water-soluble (WS) and SS fractions from tepary bean flour (Idouraine, Yensen, & Weber, 1991), WS fraction from pea seeds (Lu, Quillien, & Popineau, 2000), SS fraction from red bean (Meng & Ma, 2002), WS and SS fractions from African locust bean (Lawal, Adebowale, Ogunsanwo, Sosanwo, & Bankole, 2005), alcohol-soluble (AS) fraction from Australian rice (Agboola, Ng, & Mills, 2005), rice bran protein fractions (Adebiyi et al, 2007), rice endosperm protein fractions (Pinciroli, Vidal, Anon, & Martinez, 2009), as well as WS, SS and AS fractions from wheat germ (Tomoskozi, Lasztity, Sule, Gaugecz, & Varga, 1998). These efforts were aimed at effective utilisation of inexpensive protein materials for nutritional and functional purposes.…”