Kinetic studies on rice bran protein hydrolysis in subcritical water

2012 ◽  
Vol 65 ◽  
pp. 54-60 ◽  
Author(s):  
Sasithorn Sunphorka ◽  
Warinthorn Chavasiri ◽  
Yoshito Oshima ◽  
Somkiat Ngamprasertsith
Keyword(s):  
Rice Bran ◽  
Subcritical Water ◽  
Kinetic Studies ◽  
Protein Hydrolysis ◽  
Rice Bran Protein

scholarly journals Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique

2021 ◽  
Author(s):  
Imboon WONGTHAWEEWATANA ◽  
Thongchai Rohitatisha SRINOPHAKUN ◽  
Issara SARAMALA ◽  
Kittiwut KASEMWONG
Keyword(s):  
Rice Bran ◽  
Subcritical Water ◽  
Protein Hydrolysate ◽  
Rice Bran Protein

The classical and potential novel healthy functions of rice bran protein and its hydrolysates

2021 ◽  
pp. 1-13
Author(s):  
Yonghui Yu ◽  
Goutom Kumar Gaine ◽  
Linyue Zhou ◽  
Jingjie Zhang ◽  
Jing Wang ◽  
...  
Keyword(s):  
Rice Bran ◽  
Rice Bran Protein

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.

Production of functional substances from black rice bran by its treatment in subcritical water

LWT ◽  
2007 ◽  
Vol 40 (10) ◽  
pp. 1732-1740 ◽  
Author(s):  
Jintana Wiboonsirikul ◽  
Shigeru Hata ◽  
Takuo Tsuno ◽  
Yukitaka Kimura ◽  
Shuji Adachi
Keyword(s):  
Rice Bran ◽  
Subcritical Water ◽  
Black Rice ◽  
Black Rice Bran

scholarly journals Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay

2014 ◽  
Vol 13 (2) ◽  
pp. 204-212 ◽  
Author(s):  
Cristiano G. Schmidt ◽  
Miguel A. Cerqueira ◽  
António A. Vicente ◽  
José A. Teixeira ◽  
Eliana B. Furlong
Keyword(s):  
Rice Bran ◽  
Montmorillonite Clay ◽  
Rice Bran Protein ◽  
Phenolic Extract
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