Evaluation of the protein quality and milled rices differing in protein content

Bressani, Ricardo; Lg, Elías; Bo, Juliano

doi:10.1021/jf60177a043

Cited by 42 publications

(8 citation statements)

References 7 publications

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“…The PER, TD, BV, and NPU values, along with amino acid composition, vary with the protein content in rice seeds, and thermal treatments, such as cooking for milled rice and heat stabilization of rice bran, can also affect their biological indices (Barber and de Barber, ; Juliano, ). In general, as the protein content in rice grains increases, the quality of the protein, PER, net protein ratio, nitrogen balance index, and nitrogen growth index are decreased (Juliano et al, ).…”

Section: Nutritional Properties Of Rice Proteinsmentioning

confidence: 99%

“…Milled rice protein consists of albumin (4%), globulin (9–11%), prolamin (1–2%), and glutelin (83–86%) (Juliano et al, ). Despite the fact that lysine is the first limiting amino acid in rice protein, the lysine content in rice is the highest among other cereals, and this is attributed to its small content of prolamin (Juliano et al, ). RBP, on the other hand, are comprised of 37% albumin, 36% globulin, 22% glutelin, and 5% prolamin (Friedman, ).…”

Section: Nutritional Properties Of Rice Proteinsmentioning

confidence: 99%

“…The globulin fraction is soluble in salt solutions and makes up approximately 9–11%. The prolamin part is soluble in alcohol and forms about 1–2% of the total milled rice protein (Champagne et al, ; Damardjati et al, ; Juliano et al, ; Kim et al, ; Padhye and Salunkhe, ; Steenson and Sathe, ).…”

Section: Rice‐protein Extractionmentioning

confidence: 99%

See 2 more Smart Citations

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Al-Doury

Hettiarachchy

Horax

2018

J Americ Oil Chem Soc

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Rice protein is the most preferred protein among all other cereal proteins in terms of its amino acid structure, and it contains the second highest content of lysine, the limiting amino acid in cereals. Processing rough rice into edible rice yields different by-products including rice bran. Rice-endosperm and rice-bran proteins are known to be hypoallergenic, nutritious, and healthful, which gives them high potential in the food-ingredient industry, especially in gluten-free preparations and in infant formulas. Multiple methods can be used for the extraction of rice-endosperm and rice-bran proteins, including chemical and enzymatic extraction methods. The functional properties, including emulsification, foaming, gelation, and water and oil absorption, of rice-endosperm and rice-bran proteins require enhancement before utilizing them in food applications because of their low solubilities, which affects the other functionalities. Enhancement methods include manipulating pH and salt concentration of extracting solvents and selecting specific extraction procedures. Riceendosperm and rice-bran peptides are known to exhibit different bioactivities. These peptides can be generated by different hydrolysis approaches, including the enzymatic, chemical, or microbial assays. Some of the confirmed bioactivities of rice-endosperm and rice-bran peptides are the antioxidant, antihypertensive, anticancer, anti-inflammatory, and antimicrobial activities. These bioactivities increase the potential of rice-endosperm and rice-bran proteins to be utilized in food applications, as natural preservatives, or in pharmaceutical applications. Keywords Rice protein Á Rice bran Á Peptide Á Hydrolysate Á Functional property Á Bioactivity J Am Oil Chem Soc (2018) 95: 943-956. J Am Oil Chem Soc (2018) 95: 943-956 J Am Oil Chem Soc (2018) 95: 943-956 944 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 943-956 946 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 943-956

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Section: Nutritional Properties Of Rice Proteinsmentioning

confidence: 99%

Section: Nutritional Properties Of Rice Proteinsmentioning

confidence: 99%

See 1 more Smart Citation

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Al-Doury

Hettiarachchy

Horax

2018

J Americ Oil Chem Soc

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“…On the other hand, in addition to starch, proteins account for 6–10 % of the dry mass and are important for the nutrition, cooking, and brewing quality of rice grains (Bressani et al 1971 ; Hamaker 1994 ). Therefore, the importance of rice endosperm proteins should not be underestimated.…”

Section: Introductionmentioning

confidence: 99%

Proteomic and Glycomic Characterization of Rice Chalky Grains Produced Under Moderate and High-temperature Conditions in Field System

Kikuchi

Sasaki

Kuribayashi

et al. 2016

Rice

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BackgroundGlobal climate models predict an increase in global mean temperature and a higher frequency of intense heat spikes during this century. Cereals such as rice (Oryza sativa L.) are more susceptible to heat stress, mainly during the gametogenesis and flowering stages. During periods of high temperatures, grain filling often causes serious damage to the grain quality of rice and, therefore, yield losses. While the genes encoding enzymes involved in carbohydrate metabolism of chalky grains have been established, a significant knowledge gap exists in the proteomic and glycomic responses to warm temperatures in situ. Here, we studied the translucent and opaque characters of high temperature stressed chalky grains of 2009 and 2010 (ripening temperatures: 24.4 and 28.0 °C, respectively).ResultsAppearance of chalky grains of both years showed some resemblance, and the high-temperature stress of 2010 remarkably extended the chalking of grain. Scanning electron microscopic observation showed that round-shaped starch granules with numerous small pits were loosely packed in the opaque part of the chalky grains. Proteomic analyzes of rice chalky grains revealed deregulations in the expression of multiple proteins implicated in diverse metabolic and physiological functions, such as protein synthesis, redox homeostasis, lipid metabolism, and starch biosynthesis and degradation. The glycomic profiling has shown slight differences in chain-length distributions of starches in the grains of 2009-to-2010. However, no significant changes were observed in the chain-length distributions between the translucent and opaque parts of perfect and chalky grains in both years. The glucose and soluble starch contents in opaque parts were increased by the high-temperature stress of 2010, though those in perfect grains were not different regardless of the environmental changes of 2009-to-2010.ConclusionTogether with previous findings on the increased expression of α-amylases in the endosperm, these results suggested that unusual starch degradation rather than starch synthesis is involved in occurring of chalky grains of rice under the high-temperature stress during grain filling period.Electronic supplementary materialThe online version of this article (doi:10.1186/s12284-016-0100-y) contains supplementary material, which is available to authorized users.

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“…Protein accounts for 6–10% of the dry matter of the rice grain and is a critical component of nutrition, cooking, and eating quality . Rice proteins mainly consist of glutelins, prolamins, globulins, and albumins, contributing to about 70, 3, 7, and 5% of rice grain nitrogen, respectively . Glutelins account for the majority of sulfur-containing amino acids, while prolamins are negatively related to eating quality, because they impact the stickiness of the rice grains. , In this study, a series of recombinant inbred lines (RILs) derived from crosses between indica variety R99 and japonica variety SN265 were planted in four representative and typical rice cultivation areas under distinctive ecological conditions (Figure ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Genetic Background and Environmental Conditions on Amylopectin Chain-Length Distribution in a Recombinant Inbred Line of an Inter-subspecies Rice Cross

et al. 2020

J. Agric. Food Chem.

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Amylopectin is an essential starch property, and the chain-length distribution of amylopectin (APCLD) is closely associated with the eating and cooking quality of rice. In this study, a series of recombinant inbred lines derived from an indica/ japonica cross were planted in four areas with distinct ecological conditions (LN, SC, JS, and GD), and the relationship among APCLD, environmental factors, and genetic background was analyzed. The results showed that APCLD was strongly influenced by environmental factors, which dynamically changed from heading to the mature stage. The solar radiation, luminous flux, and light hours were positively correlated with Fa but negatively correlated with Fb 1 and Fb 2 . The temperature was negatively correlated with Fa and Fb 1 but positively correlated with Fb 2 and Fb 3 . The temperature was the primary factor affecting APCLD, followed by humidity and light. There was no significant correlation between the indica pedigree percentage and APCLD. Furthermore, we detected six quantitative trait loci related to Fa, Fb 1 , Fb 2 , and Fb 3 chains, several of which shared a similar region to previously reported loci, including DENSE AND ERECT PANICLE 1 (DEP1). The truncated dep1 allele increased Fa, Fb 2 , and Fb 3 but decreased Fb 1 in LN, whereas Fa was decreased but Fb 1 and Fb 2 were increased in JS. Elucidating the effects of climate factors and genetic background on APCLD could provide a theoretical basis and technical guidance for high-quality rice breeding.

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Evaluation of the protein quality and milled rices differing in protein content

Cited by 42 publications

References 7 publications

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Proteomic and Glycomic Characterization of Rice Chalky Grains Produced Under Moderate and High-temperature Conditions in Field System

Effects of Genetic Background and Environmental Conditions on Amylopectin Chain-Length Distribution in a Recombinant Inbred Line of an Inter-subspecies Rice Cross

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