Preparation and Functional Properties of Rice Bran Protein Isolate

Abstract

Rice bran protein isolate (RBPI) containing approximately 92.0% protein was prepared from unstabilized and defatted rice bran using phytase and xylanase. The yield of RBPI increased from 34% to 74.6% through the use of the enzymatic treatment. Nitrogen solubilities of RBPI were 53, 8, 62, 78, 82, and 80% at pHs 2.0, 4.0, 6.0, 8.0, 10.0, and 12.0, respectively. Differential scanning calorimetry showed that RBPI had denaturation temperature of 83.4 degrees C with low endotherm (0.96 J/g of protein). RBPI had similar foaming properties in comparison to egg white. But emulsifying properties of RBPI were significantly lower than those of bovine serum albumin. The result of amino acid analysis showed that RBPI had a similar profile of essential amino acid requirements for 2-5-year-old children in comparison to that of casein and soy protein isolate.

Physicochemical and Functional Properties of Chinese Jujube (<i>ziziphus jujube</i> mill.) Seeds Protein Concentrate

“…Results indicated that a relatively high content of Glu, Asp and Arg was found in the ZPI, a result similar to SPI (Marcone et al, 1988a, b According to the amino acid scores, the first limiting amino acids of ZPI are methionine and cysteine, and the second is lysine, followed by valine, whereas the (Wang et al, 1999).…”

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

“…Sin embargo, tanto la harina como la FRP exhibieron estar limitadas por los aminoa´cidos lisina y triptofano, siendo el ma´s significativo el segundo, que mostro´un valor de 9,5 g/kg de proteı´na en la harina y de 8,0 g/kg de proteı´na, en comparacio´n con el esta´ndar de FAO, que es de 11 g/kg de proteı´na. Dicho valor puede ser considerado aceptable si se compara con los resultado obtenidos para proteı´nas tanto de harina como de aislado de lupino donde se reporta un valor de 6 g/kg de proteı´na para ambas muestras (Lqari, Vioque, Pedroche, & Milla´n, 2002) asıć omo para proteı´nas del salvado de arroz (7 g/kg de proteı´na), pero resulto´inferior al reportado para el aislado proteı´nico del mismo salvado de 12 g/kg de proteı´na (Wang, Hettiarachchy, Burks, & Siebenmorgen, 1999) y otras fuentes usadas de forma convencional, como aislado proteı´nico de soya con 12 g/kg de proteı´na y caseı´na con 14 g/kg de proteı´na (Morita & Kiriyama, 1993).…”

Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction method

“…Food Sci., 33, 2015(3): 283-291 doi: 10.17221/462/2014 than that of FRB (P < 0.01), which indicated that the hexane extract was an effective and simple method to remove the fat. On the contrary, the content of protein in DRB increased significantly compared to that of FRB (P < 0.05), and higher than that of the white rice (6-10%) (Wang et al 1999). The DRB is one main type of by-products of rice or oil processing, the removal of fat is done not only to avoid the rancidity or increase the mass production of oil, but also to stabilise the rice bran material.…”

“…The rice bran proteins were usually extracted by the enzymatic, physical, or such combined methods that involved the enzyme, freezing, sonication, or high pressure treatment, and present the lower yield (Wang et al 1999;Tang et al 2002). Hamada reported a multiple solvent method to extract the rice bran proteins on the basis of Osborne's method (Hamada 1997;Osborne 1907).…”