Extraction and nutritional properties of protein derived from rice (Oryza sativa) based distillery byproducts:a potential substrate for food formulation

Singh, Jagriti; Karmakar, Sandipan; Banerjee, Rintu

doi:10.1016/j.bcab.2019.101364

Cited by 12 publications

(4 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The ultrafiltration or isoelectric precipitation using higher pH of 11 at 40 °C resulted in 71 and 86% of protein yield, respectively, with superior functional properties. Moreover, an increase in solubility was observed at a pH of 10 and 12 in the result proposed by Singh et al [ 20 ]. In addition, the wet milling of soaked rice in 0.3–0.5% sodium hydroxide for more than 24 h dissolves more proteins [ 23 ].…”

Section: Protein Extractionmentioning

confidence: 59%

“…Scanning range 4–40 with the rate of 5/min at room temperature can be used [ 47 ]. Similarly, Singh et al [ 20 ] observed the crystallinity of protein using 40 kV voltage and 20 mA current with a Cu-kα radiation of 1.79 Å. The following observation was done based on the diffractogram obtained at an angle of 2 θ from 0–90° with a scanning speed of 3°/min and found that at 22° rice protein exhibited crystallinity with a characteristic sharp peak.…”

Section: Characterization Of Rice Proteinmentioning

confidence: 95%

“…In this regard, the role of rice protein in human health is briefly described in Figure 1 . As mentioned above the functional and physicochemical properties of these proteins are extremely dependent on the method used for extraction [ 20 ]. Normally, wet and dry protein techniques are used for extraction purposes such as two-phase system, subcritical water, and reverse micelles extraction.…”

Section: Protein Extractionmentioning

confidence: 99%

“…In the solvent extraction method alcohols such as ethanol, butanol, and acetone are used to extract hydrophobic, polar, or non-polar protein from the respective protein source [ 19 ]. An aqueous-ethanol (20–90%) assisted extraction of protein from rice flour using centrifugation at a temperature of 50–100 °C and same with the addition of salt of NaOH shows a variation in the percentage of extracted protein due to the solubility, folding of the protein, and denaturation of protein and the higher amount is obtained for the concentration of 70% ( v / v ) and at 70 °C [ 20 ].…”

Section: Protein Extractionmentioning

confidence: 99%

See 3 more Smart Citations

A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application

et al. 2022

View full text Add to dashboard Cite

Rice, Oryza sativa, is the major staple food that provides a larger share of dietary energy for more of the population than other cereal crops. Moreover, rice has a significant amount of protein including four different fractions such as prolamin, glutelin, globulin, and albumin with different solubility characteristics. However, these proteins exhibit a higher amino acid profile, so they are nutritionally important and possess several functional properties. Compared with many other cereal grains, rice protein is hypoallergic due to the absence of gluten, and therefore it is used to formulate food for infants and gluten-allergic people. Furthermore, the availability makes rice an easily accessible protein source and it exhibits several activities in the human body which discernibly affect total health. Because of these advantages, food industries are currently focusing on the effective application of rice protein as an alternative to animal-based and gluten-containing protein by overcoming limiting factors, such as poor solubility. Hence, it is important to gain an in-depth understanding of the rice protein to expand its application so, the underlined concept of this review is to give a current summary of rice protein, a detailed discussion of the chemistry of rice protein, and extraction techniques, and its functional properties. Furthermore, the impact of rice protein on human health and the current application of rice protein is also mentioned.

show abstract

Section: Protein Extractionmentioning

confidence: 59%

Section: Characterization Of Rice Proteinmentioning

confidence: 95%

Section: Protein Extractionmentioning

confidence: 99%

Section: Protein Extractionmentioning

confidence: 99%

See 2 more Smart Citations