Effect of different stabilisation treatments on preparation and functional properties of rice bran proteins

The stabilisation treatments of rice bran were performed using microwave heating (100% power, 1–2 min) and dry heating (120°C, 10–20 min), respectively, and then protein was prepared by alkaline extraction (pH 9.5) and acid precipitation (pH 4.5). Stabilisation treatments resulted in a decrease in the protein yield, but an increase in the protein purity. Heat-stabilisation was effective in inhibiting the rancidity of rice bran, and microwave heating was more effective than dry heating. The functional properties of proteins such as the emulsifying properties and oil holding capacity were improved with the stabilised rice bran, while the foaming properties, water holding capacity and nitrogen solubility of protein were slightly impaired. By comparison, dry heating treatment at 120°C for 20 min was effective and suitable for the stabilisation of rice bran for long term storage, as well as improving some functional properties of rice bran proteins. These results could provide basic information for industrial preparation of rice bran protein and its application in various food formulas.

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Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Foods ◽

10.3390/foods10010057 ◽

2020 ◽

Vol 10 (1) ◽

pp. 57

Author(s):

Maria Irakli ◽

Athina Lazaridou ◽

Costas G. Biliaderis

Keyword(s):

Antioxidant Activity ◽

Microwave Heating ◽

Rice Bran ◽

Infrared Radiation ◽

Water Solubility ◽

Heat Treatments ◽

Absorption Capacity ◽

Foaming Properties ◽

Dry Heating ◽

Phenolics Content

The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.

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Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals

Food Production, Processing and Nutrition ◽

10.1186/s43014-021-00076-8 ◽

2021 ◽

Vol 3 (1) ◽

Author(s):

Na Thi Ty Ngo ◽

Fereidoon Shahidi

Keyword(s):

Functional Properties ◽

Protein Extraction ◽

Protein Profile ◽

Protein Solubility ◽

Protein Isolate ◽

Absorption Capacity ◽

Foaming Properties ◽

Oil Absorption ◽

Protein Isolates ◽

Water Holding

AbstractCamelina and flixweed (sophia) seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min, and their functional properties investigated. SDS-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the extract. The application of ultrasound significantly improved protein extraction/content and functional properties (water holding capacity, oil absorption capacity, emulsifying foaming properties, and protein solubility) of camelina protein isolate and sophia protein isolate. The water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein isolate. These results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry. Graphical Abstract

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The Influence of Long-Term Storage on the Functional Properties of Shape Memory Alloys

Experimental Mechanics ◽

10.1007/s11340-018-0410-7 ◽

2018 ◽

Vol 58 (8) ◽

pp. 1305-1310 ◽

Cited By ~ 1

Author(s):

E. Ostropiko ◽

A. Razov

Keyword(s):

Shape Memory Alloys ◽

Shape Memory ◽

Functional Properties ◽

Long Term Storage ◽

Term Storage

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Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132009000600027 ◽

2009 ◽

Vol 52 (6) ◽

pp. 1555-1562 ◽

Cited By ~ 9

Author(s):

Cristina Moreira da Silveira ◽

Eliana Badiale-Furlong

Keyword(s):

Solid State ◽

Protein Content ◽

Functional Properties ◽

Rice Bran ◽

Wheat Bran ◽

Solid State Fermentation ◽

Protein Solubility ◽

Defatted Rice Bran ◽

Rhizopus Sp ◽

Water Holding

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

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Effects of Extraction Time on the Functional Properties of Silver Catfish (Pangasius sutchi) Skin Gelatin

Scientific Research Journal ◽

10.24191/srj.v10i1.5409 ◽

2013 ◽

Vol 10 (1) ◽

pp. 65

Author(s):

Normah Ismail ◽

Najihah Shukor ◽

Zainal Samicho

Keyword(s):

Sodium Chloride ◽

Functional Properties ◽

Acetic Acid Solution ◽

Water Holding Capacity ◽

Extraction Time ◽

Foaming Properties ◽

Silver Catfish ◽

Emulsifying Capacity ◽

Water Holding ◽

Pangasius Sutchi

Silver catfish (Pangasius sutchi) skin gelatin was extracted to determine the effects of extraction time on the functional properties of the gelatin in terms of solubility, protein solubility as a function of pH and sodium chloride concentration, emulsifying capacity and stability, water holding capacity, fat binding capacities and foaming properties. Silver catfish skins were washed in sodium chloride (NaCl) solution prior to pre-treatment in sodium hydroxide (NaOH) and acetic acid solution. Gelatin was extracted at 50ºC for 6, 8, 10 and 12 hours extraction time followed by freeze drying. The extraction of silver catfish skin gelatin at 50 ºC for 12 hours was more effective than extraction at 6, 8 and 10 hours where the gelatin was characterized by higher emulsifying capacity (52.63%), emulsifying stability (47.83%), water holding capacity (31.78 mL/g), fat binding capacities (54.76%), foaming capacity (41.47 mL) and foaming stability (56.42%) than gelatins extracted at other extraction time. The longer the extraction time, the better the functional properties of the gelatin. Based on its good functional properties, silver catfish skin gelatin may be useful in various food applications such as soups, sauces and gravies.

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Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage

LWT ◽

10.1016/j.lwt.2019.04.003 ◽

2019 ◽

Vol 109 ◽

pp. 123-129 ◽

Cited By ~ 5

Author(s):

Yanqiu Ma ◽

Ying Zhao ◽

Yujie Chi

Keyword(s):

Maillard Reaction ◽

Egg White ◽

Long Term Storage ◽

Dry Heating ◽

Hen Egg White ◽

Term Storage ◽

Hen Egg

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Chicken skin gelatine as an alternative to pork and beef gelatines

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1022 ◽

2019 ◽

Vol 13 (1) ◽

pp. 224-233 ◽

Cited By ~ 1

Author(s):

Petr Mrázek ◽

Pavel Mokrejš ◽

Robert Gál ◽

Jana Orsavová

Keyword(s):

Functional Properties ◽

Binding Capacity ◽

Water Holding Capacity ◽

Poultry Meat ◽

Foaming Properties ◽

Extraction Temperature ◽

Chicken Skin ◽

Foaming Capacity ◽

Water Holding ◽

By Products

Poultry meat-processing industry produces considerably large amounts of by-products (such as chicken skins, heads, feathers, viscera, bones and legs) containing significant volumes of proteins, particularly collagen. One of the possibilities of advantageous utilization of these under-used by-products can be their application as a raw material rich in collagen for preparation of gelatine, a partial hydrolysate of collagen. In the present study, chicken skins obtained as a by-product from the chicken-breast processing were purified from non-collagen proteins, pigments and fats. Collagen was treated with proteolytic enzymes and the gelatine extraction was performed in distilled water at temperatures of 40, 50, 60, 70 and 80 °C during the constant extraction time of 60 min. The influence of the technological conditions on gelatine functional properties including viscosity, clarity, water holding and fat binding capacity, emulsifying and foaming properties was explored. Certain functional properties of prepared gelatines were significantly affected by the extraction temperature, while on some other properties the extraction temperature had no significant effect. Viscosity of prepared chicken skin gelatines was in the range from 3 to 5.7 mPa.s, clarity from 1.5 to 2%, water holding capacity from 3.8 to 5.6 mL.g-1, fat binding capacity from 0.9 to 1.3 mL.g-1, emulsion capacity from 35 to 50%, emulsion stability from 73 to 88%, foaming capacity from 18 to 61% and finally foaming stability was from 4 to 39%. Chicken skin gelatines were compared with commercial food grade pork and beef gelatines. Prepared chicken skin gelatines showed better viscosity, fat binding capacity and foaming stability than mammalian gelatines, while water holding capacity, emulsifying stability and foaming capacity were not as good as in beef and pork gelatines. Emulsifying capacity was comparable with commercial gelatines. Therefore, chicken skin gelatine has the potential as an alternative to traditional gelatines from mammalian sources, such as pork or beef bones and skins.

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Characterization of Asian swamp eel (Monopterus sp.) protein hydrolysate functional properties prepared using Alcalase® enzyme

Food Research ◽

10.26656/fr.2017.4(1).205 ◽

2019 ◽

Vol 4 (1) ◽

pp. 207-215 ◽

Cited By ~ 1

Author(s):

N.R.A. Halim ◽

Norizah Mhd Sarbon

Keyword(s):

Functional Properties ◽

Protein Hydrolysate ◽

Binding Capacity ◽

Foaming Properties ◽

Protein Supplements ◽

Fish Meat ◽

Hydrophobic Amino Acids ◽

Asian Swamp Eel ◽

Water Holding ◽

Oil Binding

Fish protein hydrolysates have good nutritional properties and thus can be obtained by treatment of fish meat with enzymes under controlled conditions. It is used for texturing, gelling, foaming, emulsification, protein supplements, flavor enhancers, and beverage stabilizers. The aims of this study were to prepare eel protein hydrolysate (EPH) prepared using Alcalase® enzyme and characterize its physicochemical properties. The structural, solubility, emulsifying and foaming properties, water holding and oil binding capacity of EPH were examined. Structural results obtained found that the presence of hydrophilic and hydrophobic amino acids together with the presence of aromatic groups. There were no significant differences (p>0.05) between EPH at different pH levels in solubility. However, in terms of emulsifying and foaming properties, EPH showed significant differences (p<0.05) at different pH levels, while water holding capacity showed significant differences (p<0.05) at different EPH concentrations. There were no significant differences (p>0.05) in the oil binding capacities of EPH at different concentrations. The functional properties possessed by EPH showed that it has potential as an emulsifier and stabilizer in food products, playing an important role in the food industry.

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