Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity

Food and Bioprocess Technology

Volumn 10, Issue 2, 2017, Pages 317-327

  Zhu, S M ^a,b   Lin, S L ^a,b   Ramaswamy, H S ^c,d   Yu, Y ^a,b   Zhang, Q T ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

^c MCGILL UNIVERSITY   (Canada)

^d ZHEJIANG UNIVERSITY   (China)

Author keywords

High pressure; Rice bran protein; Solubility; Surface hydrophobicity

Indexed keywords

CORRELATION METHODS; EMULSIFICATION; FOAM CONTROL; FOOD PROCESSING; GELATION; HYDROPHOBICITY; OILS AND FATS; PROTEINS; SOLUBILITY; STABILITY;

EMULSIFYING ACTIVITY INDICES; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; OIL ABSORPTION CAPACITY; PEARSON CORRELATION COEFFICIENTS; RICE BRAN PROTEIN; SURFACE HYDROPHOBICITY; WATER ABSORPTION CAPACITY;

WATER ABSORPTION;

EID: 84994316576     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1818-7     Document Type: Article

References (41)

1. Ahmed, J., Ayad, A., Ramaswamy, H. S., Alli, I., & Shao, Y. (2007). Dynamic viscoelastic behavior of high pressure treated soybean protein isolate dispersions. International Journal of Food Properties, 10(2), 397–411.
2. Alvarez, P. A., Ramaswamy, H. S., & Ismail, A. A. (2008). High pressure gelation of soy proteins: effect of concentration, pH and additives. Journal of Food Engineering, 88(3), 331–340.
3. Andersen, O. S., & Fuchs, M. (2009). Preparation and some functional properties of rice bran protein concentrate at different degree of hydrolysis using bromelain and alkaline extraction. Preparative Biochemistry & Biotechnology, 39(2), 183–193.
4. Al-Okbi, S. Y., Hussein, A. M. S., Hamed, I. M., Mohamed, D. A., & Helal, A. M. (2014). Chemical, rheological, sensorial and functional properties of gelatinized corn-rice bran flour composite corn flakes and tortilla chips. Journal of Food Processing & Preservation, 38(1), 83–89.
5. Aletor, O., Oshodi, A. A., & Ipinmoroti, K. (2002). Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates. Food Chemistry, 78(1), 63–68.
6. Baier, A. K., & Knorr, D. (2015). Influence of high isostatic pressure on structural and functional characteristics of potato protein. Food Research International, 77(7), 385–390.
7. Beuchat, L. R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural & Food Chemistry, 25(2), 258–261.
8. Benelhadj, S., Gharsallaoui, A., Degraeve, P., Attia, H., & Ghorbel, D. (2016). Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry, 194(1), 309–324.
9. Bera, M. B., & Mukherjee, R. K. (1989). Solubility, emulsifying, and foaming properties of rice bran protein concentrates. Journal of Food Science, 54(1), 142–145.
10. Condés, M. C., Añón, M. C., & Mauri, A. N. (2015). Amaranth protein films prepared with high-pressure treated proteins. Journal of Food Engineering, 166, 38–44.
11. Chapleau, N., & Lamballerie-Anton, M. D. (2003). Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation. Food Hydrocolloids, 17(3), 273–280.
12. Dickinson, E. (1989). Protein adsorption at liquid interfaces and the relationship to foam stability. Foams: Physics, Chemistry and Structure. (pp. 39–53) London: Springer.
13. Egelandsdal, B. (1980). Heat-induced gelling in solutions of ovalbumin. Journal of Food Science, 45(3), 570–574.
14. Elkhalifa, A. E. O., Schiffler, B., & Bernhardt, R. (2005). Effect of fermentation on the functional properties of sorghum flour. Food Chemistry, 92(1), 1–5.
15. Han, S. W., Chee, K. M., & Cho, S. J. (2015). Nutritional quality of rice bran protein in comparison to animal and vegetable protein. Food Chemistry, 172(3), 766–769.
16. He, R., He, H. Y., Chao, D., Ju, X., & Aluko, R. (2014a). Effects of high pressure and heat treatments on physicochemical and gelation properties of rapeseed protein isolate. Food & Bioprocess Technology, 7(5), 1344–1353.
17. He, X. H., Liu, H. Z., Li, L., Zhao, G. L., Wang, Q., & Chen, Q. L. (2014b). Effects of high pressure on the physicochemical and functional properties of peanut protein isolates. Food Hydrocolloids, 36(5), 123–129.
18. Kato, A., & Nakai, S. (1980). Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins. Biochimica et Biophysica Acta, 624(1), 13–20.
19. Khan, S. H., Butt, M. S., Sharif, M. K., Sameen, A., Mumtaz, S., & Sultan, M. T. (2011). Functional properties of protein isolates extracted from stabilized rice bran by microwave, dry heat, and parboiling. Journal of Agricultural & Food Chemistry, 59(6), 2416–2420.
20. Kinsella, J. E. (1976). Functional properties of proteins in foods: a survey. Critical Reviews in Food Science and Nutrition, 7, 219–232.
21. Kumar, K. S., Ganesan, K., Selvaraj, K., & Rao, P. V. S. (2014). Studies on the functional properties of protein concentrate of kappaphycusalvarezii (doty) doty—an edible seaweed. Food Chemistry, 153(9), 353–360.
22. Maria, S. D., Ferrari, G., & Maresca, P. (2015). Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin. Innovative Food Science & Emerging Technologies, 33, 67–75.
23. Manassero, C. A., Vaudagna, S. R., Añón, M. C., & Speroni, F. (2014). High hydrostatic pressure improves protein solubility and dispersion stability of mineral-added soybean protein isolate. Food Hydrocolloids, 43, 629–635.
24. Nirmala, C., Prakash, V., & Venkataraman, L. V. (1992). Physicochemical and functional properties of proteins from spray dried algae (Spirulina platensis). Food /Nahrung, 36(6), 569–577.
25. Ning, X., Wang, J., Yang, X., Yin, S., Qi, J., Lei, H., et al. (2012). Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment. Journal of Food Engineering, 110(1), 95–101.
26. Norton, T., & Sun, D. W. (2008). Recent advances in the use of high pressure as an effective processing technique in the food industry. Food & Bioprocess Technology, 1(1), 2–34.
27. Pearce, K. N., & Kinsella, J. E. (1978). Emulsifying properties of proteins: evaluation of a turbidimetric technique. Journal of Agricultural & Food Chemistry, 26(3), 716–723.
28. Peng, X. Y., Mu, T. H., Zhang, M., Sun, H. N., Chen, J. W., & Yu, M. (2016). Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin. Food Hydrocolloids, 60, 161–169.
29. Peyrano, F., Speroni, F., & Avanza, M. V. (2015). Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure. Innovative Food Science & Emerging Technologies, 33, 38–46.
30. Rafe, A., Mousavi, S. S., & Shahidi, S. A. (2014). Dynamic rheological behavior of rice bran protein (rbp): effects of concentration and temperature. Journal of Cereal Science, 60(3), 514–519.
31. Rastogi, N. K., Raghavarao, K. S., Balasubramaniam, V. M., Niranjan, K., & Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science & Nutrition, 47(1), 69–112.
32. Sathe, S. K., Deshpande, S. S., & Salunkhe, D. K. (1982). Functional properties of lupin seed (Lupinus mutabilis) proteins and protein concentrates. Journal of Food Science, 47(2), 491–497.
33. Savadkoohi, S., Bannikova, A., Mantri, N., & Kasapis, S. (2016). Structural properties of condensed ovalbumin systems following application of high pressure. Food Hydrocolloids, 53, 104–114.
34. Singh, A., & Ramaswamy, H. S. (2014). Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins. International Journal of Food Science & Technology, 49(1), 269–279.
35. Tang, S., Hettiarachchy, N. S., Horax, R., & Eswaranandam, S. (2003). Physicochemical properties and functionality of rice bran protein hydrolyzate prepared from heat-stabilized defatted rice bran with the aid of enzymes. Journal of Food Science, 68(1), 152–157.
36. Wang, M., Hettiarachchy, N. S., Qi, M., Burks, W., & Siebenmorgen, T. (1999). Preparation and functional properties of rice bran protein isolate. Journal of Agricultural & Food Chemistry, 47(2), 411–416.
37. Wang, C. Y., & Hao, T. S. (2015). Study of heating with high pressure on functionality of rice bran protein. Journal of Heilongjiang Bayi Agricultural University, 27(1), 55–59.
38. Wang, X. S., Tang, C. H., Li, B. S., Yang, X. Q., Li, L., & Ma, C. Y. (2008). Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocolloids, 22(4), 560–567.
39. Yin, S. W., Tang, C. H., Wen, Q. B., Yang, X. Q., & Li, L. (2008). Functional properties and in vitro, trypsin digestibility of red kidney bean (Phaseolus vulgaris, L.) protein isolate: effect of high-pressure treatment. Food Chemistry, 110(4), 938–945.
40. Zhang, H., Li, L., Tatsumi, E., & Isobe, S. (2005). High-pressure treatment effects on proteins in soy milk. LWT - Food Science and Technology, 38(1), 7–14.
41. Zhang, H. J., Zhang, H., Wang, L., & Guo, X. N. (2012). Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran. Food Research International, 47(2), 359–363.