Nutritional quality of rice bran protein in comparison to animal and vegetable protein

Han, Sung-Wook; Chee, Kyu-Man; Cho, Seong‐Jun

doi:10.1016/j.foodchem.2014.09.127

Cited by 172 publications

(87 citation statements)

References 14 publications

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“…Rice bran protein RBP was prepared by alkali extraction and isoelectric precipitation from defatted rice bran. The true digestibility of RBP 94.8 was higher than that of REP 90.8 , ISP 91.7 and WPI 92.8 and the same as that of casein 20 .…”

Section: Rice Bran Proteinmentioning

confidence: 77%

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Pal

Pratap

2017

J. Oleo Sci.

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Section: Rice Bran Proteinmentioning

confidence: 77%

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Pal

Pratap

2017

J. Oleo Sci.

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“…In this sense, microalgae have higher nutritional quality when compared to conventional plants, especially soy. Microalgae also have other nutritive compounds such as carbohydrates, lipids, vitamins, polysaccharides, pigments, minerals and thus they are often used as functional foods, nutraceuticals, and food supplements [3,70,71].…”

Section: Proteins Amino Acids and Peptidesmentioning

confidence: 99%

Chlorella and Spirulina Microalgae as Sources of Functional Foods, Nutraceuticals, and Food Supplements; an Overview

Andrade

Dias

et al. 2018

MOJFPT

191

115

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Chlorella and Spirulina are the two of the most well-known microalgae genus. Both microalgae genus have a significant content of proteins, vitamins, pigments, fatty acids, sterols, among others, which make their production/application by the food industry quite interesting. Chlorella genus is a eukaryotic microorganism, whereas Spirulina genus (cyanobacteria) is a prokaryotic microorganism. The aim of this review was to provide an overview on Chlorella and Spirulina microalgae, particularly as an alternative source of functional foods, nutraceuticals, and food supplements, in which the following compound groups were addressed: (I) Long-Chain Polyunsaturated Fatty Acids; (II) Phenolic Compounds; (III) Volatile Compounds; (IV) Sterols; (V) Proteins, Amino Acids, Peptides; (VI) Vitamins; (VII) Polysaccharides; (VIII) Pigments and (IX) Food. Chlorella and Spirulina microalgae and their derivatives are concluded not to be widely commercially exploited. However, they are remarkable sources of functional foods, nutraceuticals and food supplements.

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“…As shown in Table 5, higher EAAI of CP protein concentrate was obtained compared to soy protein whereas casein EAAI was higher. EAAI indicates that CP protein concentrate have higher nutritional values compared to soy protein (Bertol et al 2001;Han et al 2015;Yi et al 2013). …”

Section: Amino Acid Composition and Protein Qualitymentioning

confidence: 99%

Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

Waghmare

Salve

LeBlanc

et al. 2016

Bioresour. Bioprocess.

170

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Background: Many methods are available for the concentration of proteins; however, most are not easily scalable due to costs, the need of specialized instruments and skilled workers or are very time-consuming. Three-phase partitioning (TPP) is a separation technique that has gained a lot of interest due to its rapid, simple and scalable use for concentration, isolation and decontamination of proteins from crude samples with high recovery yields. In the present work, the effect of various parameters of TPP was evaluated to optimize the concentration of proteins from Chlorella pyrenoidosa (CP), is green algae that increasingly being used as food supplements because of its positive impacts on human health. Results:Chlorella pyrenoidosa was cultivated in a closed system under controlled conditions. After reaching maximum growth, the microalgae was harvested, dried and powdered. Afterwards, TPP of CP cell lysate was done to concentrate protein content. To maximize protein concentration, various parameters were optimized such as solvent (t-butanol), ammonium sulphate concentration (40 % w/v), solid load (0.75 g/20 mL), pH (6), incubation time (20 min), slurry to butanol ratio (1:1.5) and enzymatic treatment (combination of Stargen ™ and Carezyme ™ ). Also, total starch, cellulose and carbohydrate content before and after the enzymatic treatment were determined to comprehend the impact of enzymatic treatment on protein concentration. Using these optimized parameters, 78.1 % w/w protein concentration was obtained in middle protein concentrate phase. This protein concentrate was characterizedfor proximate composition, colour analysis, water holding capacity, oil-holding capacity, foaming capacity, foam stability, amino acid composition, protein quality and thermal properties. Conclusion:Various process parameters of TPP influence the protein concentration of middle protein concentrate phase. Enzymatically treated biomass also enhanced protein concentration in middle protein concentrate phase. Characterization of protein concentrate revealed the presence high-quality protein. Therefore, it is possible to implement TPP at an industrial scale for protein concentration.

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Nutritional quality of rice bran protein in comparison to animal and vegetable protein

Cited by 172 publications

References 14 publications

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Rice Bran Oil: A Versatile Source for Edible and Industrial Applications

Chlorella and Spirulina Microalgae as Sources of Functional Foods, Nutraceuticals, and Food Supplements; an Overview

Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

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