Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties

Cai, Yinan; Li, Qingquan; Li, Dehai; Sun, Changyin; Bao, Yihong; Li, Fangfei; Jiang, Shilong

doi:10.1016/j.jcs.2023.103726

Cited by 7 publications

(3 citation statements)

References 27 publications

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“…Several findings found that the higher solubility of sonicated proteins was dependent on size reduction [9]. However, the present observations suggested that the relationship between particle size and solubility may not be so straightforward [32]. Through sonocavitation, U-DRVPs partially unfolded, exposing its internal hydrophilic groups.…”

Section: Solubilitycontrasting

confidence: 53%

Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties

Zhang,

Wei,

Xiong

et al. 2024

Foods

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Dictyophora rubrovolvata volva, an agricultural by-product, is often directly discarded resulting in environmental pollution and waste of the proteins’ resources. In this study, D. rubrovolvata volva proteins (DRVPs) were recovered using the ultrasound-assisted extraction (UAE) method. Based on one-way tests, orthogonal tests were conducted to identify the effects of the material–liquid ratio, pH, extraction time, and ultrasonic power on the extraction rate of DRVPs. Moreover, the impact of UAE on the physicochemical properties, structure characteristics, intermolecular forces, and functional attributes of DRVPs were also examined. The maximum protein extraction rate was achieved at 43.34% under the best extraction conditions of UAE (1:20 g/mL, pH 11, 25 min, and 550 W). UAE significantly altered proteins’ morphology and molecular size compared to the conventional alkaline method. Furthermore, while UAE did not affect the primary structure, it dramatically changed the secondary and tertiary structure of DRVPs. Approximately 13.42% of the compact secondary structures (α-helices and β-sheets) underwent a transition to looser structures (β-turns and random coils), resulting in the exposure of hydrophobic groups previously concealed within the molecule’s core. In addition, the driving forces maintaining and stabilizing the sonicated protein aggregates mainly involved hydrophobic forces, disulfide bonding, and hydrogen bonding interactions. Under specific pH and temperature conditions, the water holding capacity, oil holding capacity, foaming capacity and stability, emulsion activity, and stability of UAE increased significantly from 2.01 g/g to 2.52 g/g, 3.90 g/g to 5.53 g/g, 92.56% to 111.90%, 58.97% to 89.36%, 13.85% to 15.37%, and 100.22% to 136.53%, respectively, compared to conventional alkali extraction. The findings contributed to a new approach for the high-value utilization of agricultural waste from D. rubrovolvata.

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Section: Solubilitycontrasting

confidence: 53%

Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties

Zhang,

Wei,

Xiong

et al. 2024

Foods

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“…The most popular method of protein extraction in commercial production is thought to be alkaline extraction and acid precipitation because of its high yield and low cost [ 28 ]. 41.79 g perilla seed crude protein was extracted from 100 g perilla seed meal powder by alkali extraction and acid precipitation.…”

Section: Resultsmentioning

confidence: 99%

Preparation, identification and molecular docking of two novel anti-aging peptides from perilla seed

Wang,

Qu,

2024

Heliyon

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“…Alkali solution has the ability to solubilize rice proteins effectively by breaking the amide, hydrogen as well as disulfide bonds in proteins (Fabian & Ju, 2011). The rigid structure of rice starch becomes loose in highly alkaline conditions due to the interaction between rice and alkali, leading to the dissolving of covered protein in starch from rice particles (Cai et al, 2023). Moisture‐free, dried rice sample was ground properly to powder.…”

Section: Methodsmentioning

confidence: 99%

Artificial aging of rice using a sterilization box equipped with infrared heating and ultraviolet‐C radiation

Mahanta,

Sharma,

Pandey

et al. 2024

J Food Process Engineering

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Aging of rice starts from the time of its harvest and continues until it is consumed. It positively impacts the cooking and eating qualities of rice, but natural aging takes years. In this study, artificial aging of rice was carried out at 70°C using simultaneous infrared (IR) radiation heating (3.18 × 104 W/m2) for 1, 3, 5, and 7 h and ultraviolet‐C (UV‐C) irradiation (49.24 J/cm2‐h) in a designed box. IR heating at 70°C combined with UV‐C irradiation for 5 h was the optimized condition for artificial aging. At optimized conditions, the proportionate change of rice was the highest as 0.21, followed by that for naturally aged (0.15) and non‐aged (0.08). The values of elongation ratio and actual elongation after cooking were the highest in artificial aging, followed by those for naturally aged and non‐aged rice. Water uptake (%) value was also the highest for artificial aging (89.62%), followed by that for naturally aged (68.45%) and non‐aged (59.93%) rice. Furthermore, nutritional values, microstructure, and antibacterial studies were carried out at optimized conditions. No significant changes in nutritional values viz., starch, protein, and fat were observed in artificially aged rice in comparison to one‐year‐old naturally aged rice. Electron microscopy analysis showed no changes in the structure of starch granules, which further revealed no adverse effect of IR radiation heating on the microstructure of rice. Results from the spread plate assay showed no growth of bacterial colony indicating the antibacterial effectiveness of artificial aging. Thus, simultaneous artificial aging as well as surface disinfection of rice can be carried out by combining IR radiation heating and UV‐C irradiation. These observations endorsed the effectiveness of the designed box for the artificial aging of rice without compromising the cooking and nutritional qualities. A preliminary sensory test was conducted. Overall, an efficient, inexpensive, and easy‐to‐handle artificial aging combined with surface disinfection was accomplished.

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Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties

Cited by 7 publications

References 27 publications

Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties

Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties

Preparation, identification and molecular docking of two novel anti-aging peptides from perilla seed

Artificial aging of rice using a sterilization box equipped with infrared heating and ultraviolet‐C radiation

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