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Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein
The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties (“Kum Chao Mor Chor 107” and “Kum Doi Saket”). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extrac...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956254/ https://www.ncbi.nlm.nih.gov/pubmed/36832910 http://dx.doi.org/10.3390/foods12040835 |
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author | Thongkong, Saban Klangpetch, Wannaporn Unban, Kridsada Tangjaidee, Pipat Phimolsiripol, Yuthana Rachtanapun, Pornchai Jantanasakulwong, Kittisak Schönlechner, Regine Thipchai, Parichat Phongthai, Suphat |
author_facet | Thongkong, Saban Klangpetch, Wannaporn Unban, Kridsada Tangjaidee, Pipat Phimolsiripol, Yuthana Rachtanapun, Pornchai Jantanasakulwong, Kittisak Schönlechner, Regine Thipchai, Parichat Phongthai, Suphat |
author_sort | Thongkong, Saban |
collection | PubMed |
description | The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties (“Kum Chao Mor Chor 107” and “Kum Doi Saket”). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71–22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29–22.64% and 3.3–12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84–40.45% and 28.46–37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein’s digestibility and functional properties. |
format | Online Article Text |
id | pubmed-9956254 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99562542023-02-25 Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein Thongkong, Saban Klangpetch, Wannaporn Unban, Kridsada Tangjaidee, Pipat Phimolsiripol, Yuthana Rachtanapun, Pornchai Jantanasakulwong, Kittisak Schönlechner, Regine Thipchai, Parichat Phongthai, Suphat Foods Article The pulsed electric field (PEF) was applied to improve the extraction yield and properties of rice bran proteins from two rice varieties (“Kum Chao Mor Chor 107” and “Kum Doi Saket”). As compared to the conventional alkaline extraction, PEF treatment at 2.3 kV for 25 min increased the protein extraction efficiency by 20.71–22.8% (p < 0.05). The molecular weight distribution detected by SDS-PAGE and amino acid profiles of extracted rice bran proteins was likely unchanged. The PEF treatment influenced changes in the secondary structures of rice bran proteins, especially from the β-turn to the β-sheet structure. Functional properties of rice bran protein including oil holding capacity and emulsifying properties were significantly improved by PEF treatments by about 20.29–22.64% and 3.3–12.0% (p < 0.05), respectively. Foaming ability and foam stability increased by 1.8- to 2.9-fold. Moreover, the in vitro digestibility of protein was also enhanced, which was consistent with the increment of DPPH and ABTS radical-scavenging activities of peptides generated under in vitro gastrointestinal digestion (37.84–40.45% and 28.46–37.86%, respectively). In conclusion, the PEF process could be a novel technique for assisting the extraction and modification of the protein’s digestibility and functional properties. MDPI 2023-02-15 /pmc/articles/PMC9956254/ /pubmed/36832910 http://dx.doi.org/10.3390/foods12040835 Text en © 2023 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 Thongkong, Saban Klangpetch, Wannaporn Unban, Kridsada Tangjaidee, Pipat Phimolsiripol, Yuthana Rachtanapun, Pornchai Jantanasakulwong, Kittisak Schönlechner, Regine Thipchai, Parichat Phongthai, Suphat Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein |
title | Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein |
title_full | Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein |
title_fullStr | Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein |
title_full_unstemmed | Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein |
title_short | Impacts of Electroextraction Using the Pulsed Electric Field on Properties of Rice Bran Protein |
title_sort | impacts of electroextraction using the pulsed electric field on properties of rice bran protein |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956254/ https://www.ncbi.nlm.nih.gov/pubmed/36832910 http://dx.doi.org/10.3390/foods12040835 |
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