Optimization of the Production Conditions of Glutinous Rice Bran Protein Hydrolysate with Antioxidative Properties

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Warintip Sarringkarin ◽  
Thunnop Laokuldilok
Keyword(s):  
Rice Bran ◽  
Protein Hydrolysate ◽  
Antioxidative Properties ◽  
Rice Bran Protein ◽  
Glutinous Rice ◽  
Production Conditions

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

Physicochemical and Mechanical Properties of Rice Bran Protein Hydrolysate-Loaded Films

2020 ◽  
Vol 859 ◽  
pp. 9-14
Author(s):  
Thaniya Wunnakup ◽  
Chaowalit Monton ◽  
Laksana Charoenchai ◽  
Duangdeun Meksuriyen
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Moisture Content ◽  
Young’S Modulus ◽  
Rice Bran ◽  
Young's Modulus ◽  
Protein Hydrolysate ◽  
Homogeneous Mixture ◽  
Elongation At Break ◽  
Rice Bran Protein

The objective of this study was to apply rice bran protein hydrolysates (RBH) as bioactive additives of gelatin/Eudragit® NE 30D film and characterize the physicochemical and mechanical properties of its. The RBH was obtained by extraction with 2% sodium chloride (RBH-NaCl) and 0.1 N sodium hydroxide (RBH-NaOH) followed by digestion with Alcalase®. Then, RBH was incorporated in gelatin/Eudragit® NE 30D film. Effect of RBHs on film thickness, moisture content, pH, Young's modulus, tensile strength and the elongation at break were investigated. The RBH-NaCl enriched film showed non-homogeneous mixture and reduced moisture content, tensile strength and the elongation at break (1.8 – 2 folds). However, the RBH-NaOH enriched film exhibited a few non-homogeneous mixture and the Young's modulus was slightly decreased. The pH value was increased in the range of 6.77 – 6.88. Our results provide insight for the potential to develop RBH containing films as topical products.

Addition of anionic polysaccharides to improve the stability of rice bran protein hydrolysate-stabilized emulsions

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 573-581 ◽  
Author(s):  
Xiaodan Zang ◽  
Junwen Wang ◽  
Guoping Yu ◽  
Jianjun Cheng
Keyword(s):  
Rice Bran ◽  
Protein Hydrolysate ◽  
Rice Bran Protein ◽  
Anionic Polysaccharides ◽  
The Stability

Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity

2016 ◽  
Vol 69 ◽  
pp. 329-335 ◽  
Author(s):  
Parichart Thamnarathip ◽  
Kamolwan Jangchud ◽  
Sunee Nitisinprasert ◽  
Bongkosh Vardhanabhuti
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Rice Bran ◽  
Protein Hydrolysate ◽  
Rice Bran Protein ◽  
High Antioxidant Activity

scholarly journals Optimization of Enzymatic Hydrolysis by Alcalase and Flavourzyme To Enhance the Antioxidant Properties of Jasmine Rice Bran Protein Hydrolysate

2021 ◽  
Author(s):  
Kanrawee Hunsakul ◽  
Thunnop Laokuldilok ◽  
Vinyoo Sakdatorn ◽  
Wannaporn Klangpetch ◽  
Niramon Utama-ang
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Rice Bran ◽  
Protein Hydrolysate ◽  
Antioxidant Properties ◽  
Degree Of Hydrolysis ◽  
Hydrolysis Time ◽  
Rice Bran Protein ◽  
High Antioxidant Activity ◽  
Jasmine Rice

Abstract This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl: Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min). The optimum hydrolysate was obtained at an Fl: Al ratio of 9.81: 90.19 for 60 min, since it enabled high amounts of protein, high antioxidant activity and more low molecular weight proteins. The experimental values obtained were a degree of hydrolysis (DH) of 7.18%, a protein content of 41.73%, an IC50 for DPPH of 6.59 mg/mL, an IC50 for ABTS of 0.99 mg/mL, FRAP of 724.81 mmol FeSO4/100 g, and 322.35 and 479.05 mAU*s for peptides with a molecular weight of <3 and 3–5 kDa, respectively. Using a mixture of enzymes revealed the potential of mixed enzymes to produce JBH containing more small peptides and high antioxidant activity.

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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