Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran

Zhang, H.-J.; Zhang, H.; Wang, L.; Guo, Xiao‐Na

doi:10.1016/j.foodres.2011.08.014

Cited by 117 publications

(81 citation statements)

References 21 publications

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“…In this way, the hydrolysis of proteins, present in the substrates, and the consequent release of amino acids that have nitrogen in its composition, can help to improve a higher metabolic activity of yeast. The rice bran contains 12 to 15% protein (Zhang, Zhang, Wang, & Guo, 2012).…”

Section: Introductionmentioning

confidence: 99%

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

et al. 2018

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ABSTRACT. The aim of this study was to optimize the enzymatic hydrolysis of defatted rice bran (DRB) for release fermentable sugars with subsequent bioethanol production. Optimization of enzymatic hydrolysis was achieved using a sequential experimental design, performing a fractional factorial design of amyloglucosidase (AMG), at action times of two and three hours, respectively. In bioethanol production, it was evaluated the effect of adding of 15 μL g -1 of protease prior to the action of amylases. Fermentation was conducted at 29°C, with 4.0% Saccharomyces cerevisiae and initial pH of 5.0. The hydrolysis with protease yielded 3.55% ethanol, an increase of 115.15% in relation to the medium without protease addition, and the conversion had a yield of 101.5% in 24h of alcoholic fermentation. This study demonstrates the possibility to obtain bioethanol from DRB.

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Section: Introductionmentioning

confidence: 99%

<b>Release optimization of fermentable sugars from defatted rice bran for bioethanol production

et al. 2018

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“…Rice bran protein isolates (prepared by enzyme-and/or alkaline-assisted extraction and isoelectric precipitation) were tested for their foaming and emulsifying activity and stability, as well as their water-or fat-binding abilities in several reports (8,39,60,62). The outcomes of these studies vary considerably depending on the environmental conditions (e.g., pH, ionic environment, salt or sugar content, etc.)…”

Section: Liquid and Semisolid Food Applicationsmentioning

confidence: 99%

“…Potential food-compatible technologies for improving the functionality of cereal proteins include protein cross-linking by enzymatic means (18,37,40); shear-induced processing (e.g., microfluidization) (16); complexation with polysaccharides (19,21,33,53) or other proteins (22); and complete or limited hydrolysis by enzymatic means (62). The major challenges associated with hydrolysis methods is the off-flavor formation generated by peptides, and therefore, limited/controlled hydrolysis should be favored as an approach in many cases.…”

Section: Liquid and Semisolid Food Applicationsmentioning

confidence: 99%

Cereal Side-Streams as Alternative Protein Sources

et al. 2017

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Why Develop Cereal Side-Streams as New Protein Sources?There is a global need to increase dietary intake of plant protein to gain sustainability, food security, and nutritional benefits. The side-streams from cereal grain processing offer large quantities of underexploited raw materials with the potential for use in new plant-based food ingredients. Efficient use of these side-streams as food ingredients would improve processing and raw material efficiency. Moreover, the availability of new protein ingredients will create business opportunities for new plant-based food and protein product concepts and diversify consumer choices by providing new healthy food options.To harness the potential of cereal side-streams, technologically and economically feasible and sustainable technologies need to be developed for the concentration of proteins from solid and liquid material streams. Protein functionality must also be improved to develop new food concepts that meet consumer demands. New technologies are required at different processing stages. First, feasible and sustainable processes are needed to fractionate, concentrate, and isolate protein from solid and liquid cereal side-streams. Second, the technological functionality and sensory properties (e.g., solubility, emulsifying, and foaming ability) of protein-rich fractions need to be improved, and food concepts in which new protein ingredients are utilized either as performance proteins or as sources of dietary protein must be developed. At the same time, we must assess process scenarios in which protein ingredients are developed sustainably, and the basic socioeconomic performance of the product system must be evaluated. Finally, for the new business ecosystem to be viable, it is important to establish business cases, including new value chains in the food industry, for resource efficiency and sustainable plant-based protein ingredients.To realize these objectives, close collaboration throughout the value chain and new partnerships within the industry are needed. Companies from both the ingredient and food production sectors and research partners covering technology, research, and analytics should collaborate to generate novel technological concepts that will enable new business development.

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“…Rice bran has high concentration in micro-and macro nutrient elements, vitamins and 30 soluble fiber, and is considered a good source of hypoallergenic protein (Zhang,31 Zhang, Wang, & Guo, 2012). It is becoming a popular ingredient in health-promoting 32 value-added products, it is marketed as a superfood, and has been considered as a 33 health food supplement for malnourished children in international aid programs 34 among other applications (Nagendra Prasad formulated regulations on the maximum levels of i-As in rice in order to reduce 46 exposure, and the most restrictive one has been established at 0.1 mg/kg for rice 47 destined for the production of food for infants and young children, the level of which 48 has also been recently proposed as a maximum limit in infant rice cereals by the U.S. 49…”

Section: Introduction 29mentioning

confidence: 99%