Effects of drying methods and enzyme aided on the fatty acid profiles and lipid oxidation of rice by-products

Wanyo, Pitchaporn; Meeso, Naret; Kaewseejan, Niwat; Siriamornpun, Sirithon

doi:10.1080/07373937.2015.1087407

Cited by 9 publications

(8 citation statements)

References 37 publications

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“…Rich in Lys, rice bran accounts for 5–8% of rough rice and contains 15.6% (dwb) protein (Sirikul, Moongngarm, & Khaengkhan, ). Rice bran is still underutilized due to rancidity and the presence of antinutrients, such as protease inhibitors, lectins, phytates, and antithiamine, which could potentially be eliminated during processing (Sohail, Rakha, Butt, Iqbal, & Rashid, ; Wanyo, Meeso, Kaewseejan, & Siriamornpun, ). In contrast, nontraditional wheat flakes contain 13.3–18.2% (dwb) protein and were found to have acceptable sensory properties (Sumczynski, Bubelova, Sneyd, Erb‐Weber, & Mlcek, ).…”

Section: Nontraditional Protein Sourcesmentioning

confidence: 99%

Protein Solubilization

Sathe

Zaffran

Gupta

et al. 2018

J Americ Oil Chem Soc

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To address the anticipated global need for increased protein supply for human nutrition, particularly for developing and underdeveloped regions, concerted efforts are required. Although animal proteins satisfy nutrition needs, they may not be acceptable to all consumers either due to their cost or dietary restrictions followed by the consumer. Soybean has served as a nonanimal protein source; however, alternative protein sources will need to be cultivated and explored in the future to satisfy anticipated increased global needs. To effectively utilize a food protein source, separation of proteins from the nonprotein components present in that source is often needed or desired. Such separation requires understanding of protein properties and interactions of the protein with its environment. In chemical separation processes, protein solubility is a critical property as it often governs protein preparation and utilization and is the focus of this review. Emphasis is on nontraditional protein sources. J Am Oil Chem Soc (2018) 95: 883-901 884 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 1:100 c 2-98 Thompson, 1977 885 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 883-901

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Section: Nontraditional Protein Sourcesmentioning

confidence: 99%

Protein Solubilization

Sathe

Zaffran

Gupta

et al. 2018

J Americ Oil Chem Soc

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“…Those benefits arise mostly from phytochemicals existing on rice bran lipid fraction, mainly γ-oryzanol, ferulic acid and tocotrienols 10 . From these three compounds, γ-oryzanol is the most representative, ranging from 79.2 to 912 mg/100 g on rice bran, depending on the bran origin and other factors such as extraction methods [11][12][13][14][15][16] . The γ-oryzanol is a mixture of ferulate esters of sterols and triterpene alcohol and almost 95% of total γ-oryzanol content is represented by four major compounds: 24methylenecycloartanyl ferulate, cycloartenyl ferulate, campesteryl ferulate and β-sitosteryl ferulate, by decreasing order of abundance 17,18 .…”

Section: Introductionmentioning

confidence: 99%

Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties

et al. 2019

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“…The pre‐treatment of oilseeds prior to extraction process may affect total oil yield and its quality . Pre‐treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield .…”

Section: Introductionmentioning

confidence: 99%

“…The pre-treatment of oilseeds prior to extraction process may affect total oil yield and its quality. [17][18][19][20] Pre-treatments can be used to rupture the cell wall structures of oilseeds, enhancing the release of oil from the cellular bodies and increasing extraction yield. 21 Different drying methods may have different effects on the microstructures and quality of the products and may have different yields.…”

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confidence: 99%

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

Jahurul

Amir

et al. 2019

Engineering Reports

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The pre‐treatment of oilseeds prior to extraction process may affect oil yield and quality. The aim of this study was to investigate the effects of two drying methods on rambutan seed fat (RSF) yield and their oxidative stability, physicochemical properties, and crystal morphology. Response surface methodology (RSM) was used in the optimisation and investigation of the effects of three process conditions: seed weight (g), extraction time (min), and solvent volume (ml) on RSF yield. Under optimal conditions, a maximum RSF yield of 44.14% was obtained. The differences between RSF pre‐treated with oven‐drying and RSF with freeze‐drying methods in slip melting point (38.3°C to 39.7°C), free fatty acid (3.13 to 3.50 mg KOH/g fat), peroxide value (1.04 to 1.67 meq of O2/kg of fat), p‐anisidine value (1.10 to 1.56), and total oxidation value (4.21 to 5.67) were significant (p < 0.05). Both fats showed needle‐like shaped crystals. Our results provide useful information in the pre‐treatment of RSF, which has potential to be used as blending component with palm oil for cocoa butter equivalent formulation in chocolate and confectionery industries.

show abstract

Effects of drying methods and enzyme aided on the fatty acid profiles and lipid oxidation of rice by-products

Cited by 9 publications

References 37 publications

Protein Solubilization

Protein Solubilization

Exploiting the bioactive properties of γ-oryzanol from bran of different exotic rice varieties

Effects of drying methods on the characteristics of rambutan (Nephelium lappaceum L.) seed fat: An optimisation approach

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