The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates

Abd Rahim, Farah Nadiah; Wan Ibadullah, Wan Zunairah; Saari, Nazamid; Brishti, Fatema Hossain; Mustapha, Nor Afizah; Ahmad, Noorlaila; Arulrajah, Brisha

doi:10.1016/j.ijbiomac.2023.124908

Cited by 9 publications

(1 citation statement)

References 57 publications

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“…Protein extraction from rice bran is typically achieved through a two-step process involving alkaline extraction followed by acid precipitation. The use of alkaline conditions enhances protein extraction yield by breaking down the protein matrix, which, in turn, increases the surface charge and solubility of proteins in an aqueous extraction medium (Abd Rahim et al, 2023). The suggested pH range for extracting rice bran protein typically falls within the range of pH 7.5 to pH 11 (Zheng et al, 2019).…”

Section: Effect Of Des Type On the Extraction Of Phenolic Compounds A...mentioning

confidence: 99%

Effect of acidity/alkalinity of deep eutectic solvents on the extraction profiles of phenolics and biomolecules in defatted rice bran extract

Sombutsuwan,

Durand,

Aryusuk

2024

PeerJ Analytical Chemistry

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This study investigated the influence of deep eutectic solvent (DES) acidity/alkalinity on the extraction profiles of phenolics and other biomolecules (phytic acid, reducing sugar, and protein) in defatted rice bran (DFRB). The DES with varying pH levels were prepared using different hydrogen bond acceptors (choline chloride (ChCl) and potassium carbonate (K2CO3)) and hydrogen bond donors (lactic acid, urea, and glycerol). The results reveal that the acidic DES (ChCl-lactic acid; pH 0.42) demonstrated superior extraction efficiency for total phenolic acids (4.33 mg/g), phytic acid (50.30 mg/g), and reducing sugar (57.05 mg/g) while having the lowest protein content (5.96 mg/g). The alkaline DES (K2CO3-glycerol; pH 11.21) showed the highest levels of total phenolic acid (5.49 mg/g) and protein content (12.81 mg/g), with lower quantities of phytic acid (1.04 mg/g) and reducing sugar (2.28 mg/g). The weakly acidic DES (ChCl-glycerol; pH 4.72) exhibited predominantly total phenolics (3.46 mg/g) with lower content of protein (6.22 mg/g), reducing sugar (1.68 mg/g) and phytic acid (0.20 mg/g). The weakly alkaline DES (ChCl-urea; pH 8.41) resulted in lower extraction yields for total phenolics (2.81 mg/g), protein (7.45 mg/g), phytic acid (0.10 mg/g), and reducing sugar (7.36 mg/g). The study also explored the distribution of phenolics among various DESs, with the alkaline DES (K2CO3-glycerol) containing the highest concentration of free phenolics. Notably, ChCl-based DESs predominantly contained soluble esterified bound phenolics and soluble glycosylated bound phenolics. Furthermore, a significant correlation between antioxidant activities and phenolic contents was observed. In conclusion, this study has revealed that the acidity and alkalinity of a DES significantly impact the extraction of phenolics and other value-added biomolecules in DFRB. These findings highlight the potential for manipulating the properties of DESs through pH variation, making them versatile solvents for extracting and isolating valuable compounds from agricultural by-products like DFRB and offering opportunities for sustainable utilization and value addition in various industries.

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Section: Effect Of Des Type On the Extraction Of Phenolic Compounds A...mentioning

confidence: 99%

Effect of acidity/alkalinity of deep eutectic solvents on the extraction profiles of phenolics and biomolecules in defatted rice bran extract

Sombutsuwan,

Durand,

Aryusuk

2024

PeerJ Analytical Chemistry

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Valorization of plant proteins for meat analogues design—a comprehensive review

Siddiqui,

Khalifa,

Yin

et al. 2024

Eur Food Res Technol

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Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint suggests that there are exciting prospects to reformulate meat products that are produced more sustainably and may also have health benefits by substituting high-protein nonmeat ingredients for some of the meat. Considering these pre-existing conditions, this review critically reviews recent data on extenders from several sources, including pulses, plant-based components, plant byproducts, and unconventional sources. We used the related keywords from Scopus-database without limiting the publishing date. With an emphasis on how these findings may impact the sustainability of meat products, it sees them as a great chance to enhance the functional quality and technological profile of meat. Therefore, to promote sustainability, meat alternatives such as plant-based meat equivalents are being made available. To boost consumer acceptability of these goods, further initiatives should also be developed to enhance the functioning of these innovative food items and increase public knowledge of plant-based meat analogues.

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Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

Muhoza,

Harimana,

Kayitesi

et al. 2024

Food Bioprocess Technol

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The effect of alkaline extraction and drying techniques on the physicochemical, structural properties and functionality of rice bran protein concentrates

Cited by 9 publications

References 57 publications

Effect of acidity/alkalinity of deep eutectic solvents on the extraction profiles of phenolics and biomolecules in defatted rice bran extract

Effect of acidity/alkalinity of deep eutectic solvents on the extraction profiles of phenolics and biomolecules in defatted rice bran extract

Valorization of plant proteins for meat analogues design—a comprehensive review

Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

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