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Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran

Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield. Therefore, in this study, we aimed to develop a feasible method to extract rice bran protein (RBP) of high purity and quality. We prepared RB...

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Autores principales: Cho, Seong-Jun, Lee, Sang-Deok, Han, Sung-Wook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658515/
https://www.ncbi.nlm.nih.gov/pubmed/36364045
http://dx.doi.org/10.3390/molecules27217212
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author Cho, Seong-Jun
Lee, Sang-Deok
Han, Sung-Wook
author_facet Cho, Seong-Jun
Lee, Sang-Deok
Han, Sung-Wook
author_sort Cho, Seong-Jun
collection PubMed
description Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield. Therefore, in this study, we aimed to develop a feasible method to extract rice bran protein (RBP) of high purity and quality. We prepared RBP using low-heat-treated defatted rice bran (LDRB) and analyzed its functional properties. The protein solubility of LDRB increased from 25.4% to 56% upon increasing the pH level and was more than double that of heat-stabilized defatted rice bran. RBP prepared from LDRB had good functional properties, comparable to those of soy proteins. The emulsifying capacities of RBP were 424 ± 14 mL/g at pH 4 and 530 ± 21 mL/g at pH 7.0. Under acidic conditions, RBP showed a better emulsifying capacity than soy proteins (262 ± 1 mL/g at pH 4). RPB showed water-binding and oil-absorption capacities of 270 ± 35 g/100 g and 268 ± 30 g/100 g, respectively. Moreover, RBP showed better foaming capacity (610% vs. 590%) and foam stability (83% vs. 4%) than soy proteins; however, it lacked gelling properties. This study demonstrated that RBP is a potential new protein source in the food industry.
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spelling pubmed-96585152022-11-15 Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran Cho, Seong-Jun Lee, Sang-Deok Han, Sung-Wook Molecules Article Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield. Therefore, in this study, we aimed to develop a feasible method to extract rice bran protein (RBP) of high purity and quality. We prepared RBP using low-heat-treated defatted rice bran (LDRB) and analyzed its functional properties. The protein solubility of LDRB increased from 25.4% to 56% upon increasing the pH level and was more than double that of heat-stabilized defatted rice bran. RBP prepared from LDRB had good functional properties, comparable to those of soy proteins. The emulsifying capacities of RBP were 424 ± 14 mL/g at pH 4 and 530 ± 21 mL/g at pH 7.0. Under acidic conditions, RBP showed a better emulsifying capacity than soy proteins (262 ± 1 mL/g at pH 4). RPB showed water-binding and oil-absorption capacities of 270 ± 35 g/100 g and 268 ± 30 g/100 g, respectively. Moreover, RBP showed better foaming capacity (610% vs. 590%) and foam stability (83% vs. 4%) than soy proteins; however, it lacked gelling properties. This study demonstrated that RBP is a potential new protein source in the food industry. MDPI 2022-10-25 /pmc/articles/PMC9658515/ /pubmed/36364045 http://dx.doi.org/10.3390/molecules27217212 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cho, Seong-Jun
Lee, Sang-Deok
Han, Sung-Wook
Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
title Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
title_full Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
title_fullStr Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
title_full_unstemmed Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
title_short Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran
title_sort functional properties of rice bran proteins extracted from low-heat-treated defatted rice bran
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658515/
https://www.ncbi.nlm.nih.gov/pubmed/36364045
http://dx.doi.org/10.3390/molecules27217212
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