Characterization and preparation of broken Rice proteins modified by proteases

Food Technology and Biotechnology

Volumn 48, Issue 1, 2010, Pages 50-55

  Hou, Lixia ^a   Zhu, Yongyi ^a   Li, Qingxiao ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Broken rice protein; Functional properties; Nutritional properties

Indexed keywords

BROKEN RICE; EMULSIFYING CAPACITY; EMULSIFYING STABILITIES; FUNCTIONAL PROPERTIES; INTERFACIAL ACTIVITY; NUTRITIONAL AND FUNCTIONAL PROPERTIES; NUTRITIONAL PROPERTIES; WATER HOLDING CAPACITY;

ALKALINITY; AMINO ACIDS; EMULSIFICATION; MEATS; PAPAIN; WATER TREATMENT;

PROTEINS;

EID: 77955036871     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. H. Tsuji, M. Kimoto, Y. Natori, Allergens in major crops, Nutr. Res. 21 (2001) 925-934.
2. R.M. Helm, A.W. Burks, Hypoallergenicity of rice protein, Cereal Foods World, 41 (1996) 938-843.
3. S. Tang, N.S. Hettiarachchy, R. Horax, S. Eswaranandam, Physicochemical properties and functionality of rice bran protein hydrolyzate prepared from heat-stabilized defatted rice bran with the aid of enzymes, J. Food Sci. 68 (2003) 152-157.
4. G.K. Chandi, D.S. Sogi, Functional properties of rice bran protein concentrates, J. Food Eng. 79 (2007) 592-597.
5. J.S. Hamada, Characterization and functional properties of rice bran proteins modified by commercial exoproteases and endoproteases, J. Food Sci. 65 (2000) 305-310.
6. H.C. Lee, A.K. Htoon, S. Uthayakumaran, J.L. Paterson, Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger, Food Chem. 102 (2007) 1199-1207.
7. I.A. Nnanna, S.V. Gupta, Purification and partial characterization of oat bran globulin, J. Agric. Food Chem. 44 (1996) 3494-3499.
8. M. Oszvald, S. Tömösközi, O. Larroque, E. Keresztényi, L. Tamás, F. Békés, Characterization of rice storage proteins by SE-HPLC and micro Z-arm mixer, J. Cer. Sci. 48 (2008) 68-76.
9. H.S. Yang, S.G. Choi, J.T. Jeon, G.B. Park, S.T. Joo, Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents, Meat Sci. 75 (2007) 283-289.
10. Official Methods of Analysis of AOAC International, AOAC International, Arlington, USA (1995)
11. J. Adler-Nissen: Enzymic Hydrolysis of Food Proteins, Elsevier Applied Science Publisher, New York, USA (1986).
12. K. Yasumatsu, I. Sawada, S. Moritaka, N. Misaki, J. Toda, T. Wada, Whipping and emulsifying properties of soybean products, Biol. Chem. 36 (1972) 719.
13. H. Lqari, J. Vioque, J. Pedroche, F. Millán, Lupinus angustifolius protein isolates: Chemical composition, functional properties and protein characterization, Food Chem. 76 (2002) 349-356.
14. S. Agboola, D. Ng, D. Mills, Characterisation and functional properties of Australian rice protein isolates, J. Cereal Sci. 41 (2005) 283-290.
15. J. Parrado, E. Miramontes, M. Jover, J.F. Gutierrez, L.C. de Terán, J. Bautista, Preparation of a rice bran enzymatic extract with potential use as functional food, Food Chem. 98 (2006) 742-748.
16. Report of expert work group on energy and protein requirements, WHO Technical Report Series No. 724, FAO/WHO/UNU, WHO Publication Centre, Albany, NY, USA (1985).
17. K.O. Adebowale, O.S. Lawal, Foaming, gelation and electrophoretic characteristics of mucuna bean (Mucuna pruriens) protein concentrates, Food Chem. 83 (2003) 237-246.
18. A. Moure, H. Domínguez, M.E. Zúñiga, C. Soto, R. Chamy, Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut), Food Chem. 78 (2002) 179-186.
19. J. Pedroche, M.M. Yust, H. Lqari, J. Girón-Calle, M.Alaiz, J. Vioque, F. Millán, Brassica carinata protein isolates: Chemical composition, protein characterization and improvement of functional properties by protein hydrolysis, Food Chem. 88 (2004) 337-346.
20. C.C. Sánchez, J.M.R. Patino, Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein mass fraction in solution, Food Hydrocolloids, 19 (2005) 407-416.
21. Y. Thiansilakul, S. Benjakul, F. Shahidi, Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi), Food Chem. 103 (2007) 1385-1394.
22. L.A. Arogundade, M. Tshay, D. Shumey, S. Manazie, Effect of ionic strength and/or pH on extractability and physico- functional characterization of broad bean (Vicia faba L.) protein concentrate, Food Hydrocolloids, 20 (2006) 1124-1134.
23. E.T. Akintayo, A.A. Oshodi, K.O. Esuoso, Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates, Food Chem. 66 (1999) 51-56.
24. M. Kaur, N. Singh, Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars, Food Chem. 91 (2005) 403-411.
25. M. Kaur, N. Singh, Characterization of protein isolates from different Indian chickpea (Cicer arietinum L.) cultivars, Food Chem. 102 (2007) 366-374.
26. K.W. Lin, M.Y. Mei, Influences of gums, soy protein isolate, and heating temperatures on reduced-fat meat batters in a model system, J. Food Sci. 65 (2000) 48-52.
27. T. Dzudie, J. Scher, J. Hardy, Common bean flour as an extender in beef sausages, J. Food Eng. 52 (2002) 143-147.