Isolation and chemical composition of protein concentrates from soya-bean, rice-bran and protelan

1974 ◽  
Vol 24 (1-2) ◽  
pp. 71-84 ◽  
Author(s):  
A. M. Youssef ◽  
Mohamed M. El-Fouly ◽  
F. K. El-Baz
Keyword(s):  
Chemical Composition ◽  
Rice Bran ◽  
Soya Bean ◽  
Protein Concentrates

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

PROTEIN CONCENTRATES FROM WHEAT SHORTS, RICE BRAN, AND SOY FLOUR BY EXTRACTION WITH CHEESE WHEYS

1977 ◽  
Vol 42 (5) ◽  
pp. 1365-1369 ◽  
Author(s):  
G. W. LINDSAY ◽  
R. M. SAUNDERS ◽  
G. O. KOHLER
Keyword(s):  
Rice Bran ◽  
Soy Flour ◽  
Protein Concentrates

scholarly journals Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

2014 ◽  
Vol 50 (2) ◽  
pp. 290-297 ◽  
Author(s):  
Chiemela E. Chinma ◽  
Muna Ilowefah ◽  
Balakrishnan Shammugasamy ◽  
Makeri Mohammed ◽  
Kharidah Muhammad
Keyword(s):  
Rice Bran ◽  
Wheat Bread ◽  
Technological Properties ◽  
Protein Concentrates

scholarly journals Nutritional composition of rice bran submitted to different stabilization procedures

2012 ◽  
Vol 48 (4) ◽  
pp. 651-657 ◽  
Author(s):  
Simone Aparecida dos Santos Conceição Faria ◽  
Priscila Zaczuk Bassinello ◽  
Marilene de Vuono Camargo Penteado
Keyword(s):  
Chemical Composition ◽  
Rice Bran ◽  
Nutritional Value ◽  
Fatty Acid Content ◽  
Nutritional Composition ◽  
Microwave Oven ◽  
Human Diet ◽  
Sample Composition ◽  
Rapid Tool ◽  
Existing Data

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

A Study of the Chemical Composition and Nutritive Value of Leaf Protein Concentrates

1972 ◽  
Vol 5 (2) ◽  
pp. 50-54 ◽  
Author(s):  
M. Tao ◽  
M. Boulet ◽  
G.J. Brisson ◽  
K.H. Huang ◽  
R.R. Riel ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritive Value ◽  
Leaf Protein ◽  
Protein Concentrates

scholarly journals The digestion of protein in young pigs and the utilization of dietary methionine

1985 ◽  
Vol 53 (1) ◽  
pp. 137-147 ◽  
Author(s):  
Jane Leibholz
Keyword(s):  
Large Intestine ◽  
Soya Bean ◽  
The Other ◽  
Apparent Digestibility ◽  
Major Site ◽  
Protein Concentrates ◽  
Total Length ◽  
Meat Meal ◽  
Bean Meal ◽  
Soya Bean Meal

1.Forty pigs between 23 and 51 d of age were given ad lib. diets containing wheat and one of five protein concentrates: meat meal A, meat meal B, soya-bean meal, milk and lupins (Lupinus augustifolius). Twenty of these pigs were given indigestible markers from 51 to 56 d of age and were killed at 56 d of age.2.The diets containing meat meals A and B, soya-bean meal and milk contained 2.3 g total methionine/kg and the diet containing lupins contained 2.1 g/kg.3.A further forty pigs of the same age were given the same diets supplemented with 1 g synthetic methionine/kg.4.The weight gains and feed conversion ratios of the pigs given the diets containing 2.1–2.3 g methionine and 3.1–3.3 g methionine/kg were not significantly different.5. The weight gains of the pigs given lupins (2.1 g methionine/kg) were less than those of the pigs given the diets containing 2.3 g methionine/kg.6. The apparent digestibility of dry matter (DM) and nitrogen was less for the diets containing the meat meals (0.75 and 0.78 respectively) than for those containing the other protein concentrates (0.80 and 0.84).7.The retention times in the large intestine of the diets containing soya-bean meal and lupins were 965 and 1083 min which were greater than those of the diets containing the other protein concentrates, mean 732 min.8. The major site of N digestion and absorption for the diet containing milk was the area of the small intestine 25–50% of total length from the pylorus, while for the other protein concentrates the major site was 50–75% of its total length from the pylorus.9. The digestion and absorption of N in the large intestine was less (3.4%) for the diet containing milk than for those containing the other protein concentrates (7.5–11.3%).10. The apparent digestibility of the methionine to the ileum for the five diets ranged from 0.74 to 0.86 while the calculated retention of the apparently-absorbed methionine was 1.00. It was suggested that methionine digestibility could be used as an indicator of availability.11. The calculated retention of apparently absorbed N in the carcass was 0.71 for the pigs given the diet containing milk and 0.51–0.58 for the pigs given the other diets.

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