scholarly journals Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

2021 ◽  
Author(s):  
Carla Bonifacino ◽  
Gonzalo G. Palazolo ◽  
Luis A. Panizzolo ◽  
Cecilia Abirached
Keyword(s):  
Rice Bran ◽  
Soluble Proteins ◽  
Emulsifying Properties ◽  
Defatted Rice Bran

scholarly journals Study of emulsifying properties of soluble proteins obtained from defatted rice bran concentrate

2021 ◽  
Author(s):  
Carla Bonifacino ◽  
Gonzalo Palazolo ◽  
Luis Panizzolo ◽  
Cecilia Abirached
Keyword(s):  
Particle Size ◽  
Rice Bran ◽  
High Speed ◽  
Soluble Proteins ◽  
Added Value ◽  
Particle Sizes ◽  
Emulsifying Properties ◽  
Food Ingredient ◽  
Defatted Rice Bran ◽  
Neutral Conditions

Rice (Oryza sativa) is one of the most frequently produced cereals in the world. Rice bran (RB) is obtained as a by-product in the rice milling process. A part of the RB is used for oil extraction, obtaining defatted rice bran (DRB) as a second by-product. The aim of this work was to analyze the emulsifying properties of soluble proteins fraction present in defatted rice bran concentrate (DRBC) in acidic and neutral conditions. Fine emulsions (prepared by high-speed and ultrasound homogenization) stabilized with soluble proteins obtained from DRBC showed a mean particle size lower than coarse emulsions (prepared by only high-speed homogenization) and a significantly lower degree of overall destabilization. Coarse emulsions showed sigmoidal destabilization profiles at pH 4.5 and 7.0, related to the existence of two populations with different particle sizes. In fine emulsions, both pH provided lower particle sizes and greater stability. After 24 h of quiescent storage, the coarse emulsions showed an increase of particle size that was not observed in fine emulsions. Both types of emulsions showed a Newtonian-type behavior. Fine emulsions showed higher viscosity values and higher lightness than coarse emulsions, consistent with the reduction of particle size and increase in the number of particles. The soluble proteins obtained from a waste of the rice industry can be used to obtain stable fine oil-in-water emulsions in acidic and neutral conditions. This result is of interest since it could be used as a food ingredient, increasing the added value of this important by-product.

scholarly journals Emulsifying properties of defatted rice bran concentrates enriched in fiber and proteins

2019 ◽  
Vol 100 (3) ◽  
pp. 1336-1343 ◽  
Author(s):  
Carla Bonifacino ◽  
Eugenia Franco‐Fraguas ◽  
Débora N López ◽  
Jorge R Wagner ◽  
Darío M Cabezas ◽  
...  
Keyword(s):  
Rice Bran ◽  
Emulsifying Properties ◽  
Defatted Rice Bran

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

2019 ◽  
Vol 4 (3) ◽  
pp. 89-99
Author(s):  
A.S. Sallam ◽  
A.H. Khalil ◽  
M.M. Mostafa ◽  
A.A. El Bedawy ◽  
Aml A. Atef
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Partial Substitution ◽  
Defatted Rice Bran ◽  
Pan Bread ◽  
Quality Aspects

Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

2021 ◽  
Author(s):  
Francisco Henrique Pereira Neves Leal ◽  
Caroline de Almeida Senna ◽  
Larine Kupski ◽  
Gabriela da Rocha Lemos Mendes ◽  
Eliana Badiale‐Furlong
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran

scholarly journals Effects of Defatted Rice Bran Inclusion Level on Nutrient Digestibility and Growth Performance of Different Body Weight Pigs

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1374
Author(s):  
Bingbing Huang ◽  
Huangwei Shi ◽  
Li Wang ◽  
Lu Wang ◽  
Zhiqian Lyu ◽  
...  
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Rice Bran ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Neutral Detergent Fiber ◽  
Control Group ◽  
Defatted Rice Bran ◽  
Gross Energy ◽  
Stage 1

This study was conducted to determine the effects of low-protein diet prepared with different levels of defatted rice bran (DFRB) and weight stages on growth performance and nutrient digestibility of growing–finishing pigs. The animal experiment included three stages. A total of 240 growing pigs with an initial body weight of 28.06 ± 8.56 kg for stage 1 were allocated to five diets including one control group and four DFRB diets supplemented with 2.5%, 5%, 7.5% and 10% DFRB, respectively. The 192 crossbred pigs with initial body weights of 55.03 ± 7.31 kg and 74.55 ± 9.10 kg were selected for stage 2 and stage 3, respectively. Pigs were allocated to four diets including one control group and three DFRB diets supplemented with 10%, 15% and 20% DFRB, respectively. The results showed that with the increase in DFEB intake, the gain: feed was linearly increased (p < 0.05), and the average daily feed intake tended to linearly decrease (p = 0.06) in stage 1. Except for the apparent total tract digestibility (ATTD) of acid detergent fiber (ADF) in stage 3, levels of DFRB had significant effects on the ATTD of gross energy (GE), dry matter (DM), ash, neutral detergent fiber (NDF) and ADF in three weight stages. In stage 1, with the increase in levels of DFRB, the ATTD of NDF and hemicellulose were firstly increased and then decreased (p < 0.01). In stage 2, with the increasing levels of DFRB, the ATTD of DM, ash and cellulose were firstly increased and then decreased (p < 0.01). In stage 3, the ATTD of GE, DM, ash, NDF and hemicellulose decreased linearly with the increase in levels of DFRB (p < 0.01). Collectively, DFRB could be used as a replacement for corns and soybean meal, and weight stage is important to consider when adjusting the additive proportion.

Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Li-Hui Sun ◽  
Feng Yu ◽  
Yu-Ying Wang ◽  
Shi-Wen Lv ◽  
Lei-Yu He
Keyword(s):  
Rice Bran ◽  
Protein Solubility ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Emulsifying Properties ◽  
Ultrasound Assisted Extraction ◽  
Suitable Alternative ◽  
Rice Bran Protein ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.

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