Genotypic variability in the composition of soluble protein from rice bran – Opportunities for nutrition

Najamuddin, Ulfah; Gorji, Sara Ghorbani; Fitzgerald, Melissa

doi:10.1016/j.jfca.2021.104077

Cited by 18 publications

(12 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The differences in protein content between rice varieties are due to the different mechanisms for accumulating protein in the grains. The results from our study support prior research showing that grain protein levels are significantly affected by rice variety ( 11 ). For other components, cellulose, hemicellulose, lignin, pectin, and gums are the principal forms of fiber found in rice (some hemicelluloses and storage polysaccharides) ( 16 ).…”

Section: Discussionsupporting

confidence: 91%

“…In the process of rice milling, rice bran is a large and underutilized product of these activities, constituting about 8–10% of the rice grain ( 9 , 10 ). Consequently, more than 80 million tons of bran are the by-product of rice milling worldwide ( 11 ). The bran fraction is defined as the extent to which the germ and bran layers of the brown rice kernel have been removed during the polishing process to yield white rice ( 9 , 12 ).…”

Section: Introductionmentioning

confidence: 99%

“…anti-inflammatory, antimutagenic, anticarcinogenic, antibacterial, and antioxidant properties ( 20 ). These functional properties of rice bran indicate that it is ideal for commercial uses in the food and beverage industry, as well as the nutraceutical and pharmaceutical industries ( 11 , 13 , 21 ). Since rice bran is gaining traction as a source of health-promoting nutraceuticals and novel varieties of these raw materials have been developed, it is worthwhile investigating the profile of Thai rice bran varieties with special grain qualities for functional uses.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

et al. 2022

View full text Add to dashboard Cite

It is important to raise awareness regarding rice's nutritional quality and health benefits in terms of enhancing rice consumption in people's daily diets. This study evaluated the proximate components and phytochemical profiles of 11 Thai rice bran varieties, 4 non-colored rice brans and 7 colored rice brans, collected from the same agricultural fields. The chemical composition (ash, fat, proteins, fiber, and gross energy) was determined using proximate analysis methods. High-performance liquid chromatography was used to analyze the γ-oryzanol, tocopherols, and anthocyanins, while gas chromatography mass spectrometry determined the free fatty compounds. The phenolic profile was determined using liquid chromatography-mass spectrometry. The results showed great variations in each parameter of the nutritional and bioactive components among different rice bran varieties. Statistical analysis was also performed correlating the results obtained from PCA to categorize the samples by their nutritional characteristics into three main groups: group A with a high content of protein and fiber, group B with a high content of fat and gross energy, and group C with low fat and energy values but high amounts of functional, active components, particularly γ-oryzanol. Anthocyanins were detected in only one sample of colored rice bran. The major free fatty acids found in rice bran samples were oleic, linoleic, and palmitic acids. Systematic assessment of the concentration of these compounds gained from this study would be helpful to the industrial sector for selecting phytochemical-rich varieties as a value-added component in nutritional products.

show abstract

Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

et al. 2022

View full text Add to dashboard Cite

show abstract

“…This may indicate the fact that the husk of hulled oats contains substances that interact with the ingredients formed during mashing and bind the extract components into various complexes that remain in the spent grain after the filtration process [2,29,39]. The fact that naked oat wort has a higher extract content compared with hulled oat is not surprising-the husk of the grain usually does not contain substances that are largely extracted into the wort [2,[72][73][74]. The reason why the extract content of the tested wort is lower than the extract content in typical barley wort, despite the similar protein and starch content to barley grains, requires an explanation; however, the conclusion that can be drawn from the evaluation of congress wort is that the degree of fertilization of naked oat and hulled oat plants did not have a large influence on the extract content in the wort.…”

Section: Analysis Of Technological Parameters Of Naked and Hulled Oat Malts And Worts Produced From Malts During The Congress Mashingmentioning

confidence: 99%

Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties

et al. 2021

View full text Add to dashboard Cite

Grains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one hulled oat variety (Kozak) from three consecutive years (2018, 2019 and 2020), grown under three different nitrogen fertilization regimes (40, 60 and 80 kg of nitrogen per hectare) were malted and then mashed in the laboratory conditions for the first time; this was carried out to determine whether hulled and naked oat grains possess favourable properties as a raw material for the production of malt. Most of the analysed samples possess a favourable Kolbach index (39.06–46.82%), good extractivity (81.07–81.97%) and rather good saccharification time (13.33–26.67 min); however, some disadvantages of the produced malts could be pointed out. During the congress mashing, the filtration time of the worts produced from the hulled and naked oat malts was long (96.67–110 min) and the wort volume was not satisfactory (155–228.53 mL). Subsequent studies over oat malting and mashing need to be performed to maximize oat potential as the raw material for the production of the malt.

show abstract

“…Rice bran protein (RBP) is a high-quality protein with a balanced amino acid composition [ 3 ]. RBP exhibits anticancer activity, hypoallergenicity, and higher digestibility [ 4 ]. In addition to nutritional value, RBP also has excellent emulsifying properties [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study

Zhou

et al. 2022

Foods

View full text Add to dashboard Cite

To provide a strategy for improving the stability of rice bran protein emulsion (RBPE), rice bran proteins (RBPs) with different oxidation extents were prepared from fresh rice bran (RB) stored for different times (0, 1, 3, 5, 10 d), and RBPE was prepared with ultrasonic treatment. The ultrasonic conditions were optimized according to the results of the RBPE’s stability (when RB stored for 0, 1, 3, 5, 10 d, the optimal ultrasonic treatment conditions of RBPE were 500 w and 50 min, 400 w and 30 min, 400 w and 30 min, 300 w and 20 min, 500 w and 50 min, respectively). Additionally, the structural characteristics and the flexibility of RBPE interface protein were characterized, and the results showed that compared with native protein and excessive oxidized protein, the unfolded structure content and flexibility of interface protein of RBPE prepared by moderate oxidized protein under optimal ultrasonic intensity was higher. Furthermore, the correlation analysis showed that the RBPE stability was significantly correlated with the structural characteristics and flexibility of the RBPE interface protein (p < 0.05). In summary, ultrasonic treatment affected the interface protein’s structural characteristics and flexibility, improving the stability of RBPE prepared from oxidized RBP.

show abstract

Genotypic variability in the composition of soluble protein from rice bran – Opportunities for nutrition

Cited by 18 publications

References 28 publications

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

Comparative Analysis of Nutritional Components and Phytochemical Attributes of Selected Thai Rice Bran

Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties

Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study

Contact Info

Product

Resources

About