Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Thongkong, Saban, Klangpetch, Wannaporn, Unban, Kridsada, Tangjaidee, Pipat, Phimolsiripol, Yuthana, Rachtanapun, Pornchai, Jantanasakulwong, Kittisak, Schönlechner, Regine, Thipchai, Parichat, Phongthai, Suphat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
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
_version_ 1784894547990413312
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
work_keys_str_mv AT thongkongsaban impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT klangpetchwannaporn impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT unbankridsada impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT tangjaideepipat impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT phimolsiripolyuthana impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT rachtanapunpornchai impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT jantanasakulwongkittisak impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT schonlechnerregine impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT thipchaiparichat impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein
AT phongthaisuphat impactsofelectroextractionusingthepulsedelectricfieldonpropertiesofricebranprotein