Aroma Components of Acid-Hydrolyzed Vegetable Protein Made by Partial Hydrolysis of Rice Bran Protein

2007 ◽  
Vol 55 (8) ◽  
pp. 3044-3050 ◽  
Author(s):  
Arporn Jarunrattanasri ◽  
Chockchai Theerakulkait ◽  
Keith R. Cadwallader
Keyword(s):  
Rice Bran ◽  
Vegetable Protein ◽  
Partial Hydrolysis ◽  
Rice Bran Protein ◽  
Aroma Components ◽  
Hydrolysis Of

scholarly journals Comparison the effect of three commercial enzymes for enzymatic hydrolysis of two substrates (rice bran protein concentrate and soy-been protein) with SDS-PAGE

2015 ◽  
Vol 53 (2) ◽  
pp. 1279-1284 ◽  
Author(s):  
Nasrollah Ahmadifard ◽  
Julio Humberto Cordova Murueta ◽  
Abdolmohammad Abedian-Kenari ◽  
Ali Motamedzadegan ◽  
Hadi Jamali
Keyword(s):  
Enzymatic Hydrolysis ◽  
Rice Bran ◽  
Protein Concentrate ◽  
Rice Bran Protein ◽  
Sds Page ◽  
Commercial Enzymes ◽  
Rice Bran Protein Concentrate ◽  
Hydrolysis Of

Nutritional quality of rice bran protein in comparison to animal and vegetable protein

2015 ◽  
Vol 172 ◽  
pp. 766-769 ◽  
Author(s):  
Sung-Wook Han ◽  
Kyu-Man Chee ◽  
Seong-Jun Cho
Keyword(s):  
Rice Bran ◽  
Nutritional Quality ◽  
Vegetable Protein ◽  
Rice Bran Protein

Organic material dissolved during oxygen-alkali pulping of hot water extracted birch sawdust

TAPPI Journal ◽  
2015 ◽  
Vol 14 (4) ◽  
pp. 237-244 ◽  
Author(s):  
JONI LEHTO ◽  
RAIMO ALÉN
Keyword(s):  
Acetic Acid ◽  
Betula Pendula ◽  
Cooking Time ◽  
Hot Water ◽  
Partial Hydrolysis ◽  
Chemical Pulping ◽  
Black Liquors ◽  
Aliphatic Carboxylic Acids ◽  
Hydrolysis Of ◽  
Cooking Conditions

Untreated and hot water-treated birch (Betula pendula) sawdust were cooked by the oxygen-alkali method under the same cooking conditions (temperature = 170°C, liquor-to-wood ratio = 5 L/kg, and 19% sodium hydroxide charge on the ovendry sawdust). The pretreatment of feedstock clearly facilitated delignification. After a cooking time of 90 min, the kappa numbers were 47.6 for the untreated birch and 10.3 for the hot water-treated birch. Additionally, the amounts of hydroxy acids in black liquors based on the pretreated sawdust were higher (19.5-22.5g/L) than those in the untreated sawdust black liquors (14.8-15.5 g/L). In contrast, in the former case, the amounts of acetic acid were lower in the pretreated sawdust (13.3-14.8 g/L vs. 16.9-19.1 g/L) because the partial hydrolysis of the acetyl groups in xylan already took place during the hot water extraction of feedstock. The sulfur-free fractions in the pretreatment hydrolysates (mainly carbohydrates and acetic acid) and in black liquors (mainly lignin and aliphatic carboxylic acids) were considered as attractive novel byproducts of chemical pulping.

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.

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