Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment

LWT

Volumn 99, Issue , 2019, Pages 262-267

  Watanabe, Masanori ^a   Yamada, Chikako ^b   Maeda, Isamu ^c   Techapun, Charin ^d   Kuntiya, Ampin ^d   Leksawasdi, Noppol ^d   Seesuriyachan, Phisit ^d   Chaiyaso, Thanongsak ^d   Takenaka, Shinji ^e   Shiono, Tadahiko ^f   Nakamura, Kozo ^g   Endo, Shujiro ^h  

^a YAMAGATA UNIVERSITY   (Japan)

^b NAGOYA UNIVERSITY OF ARTS AND SCIENCES   (Japan)

^c UTSUNOMIYA UNIVERSITY   (Japan)

^d CHIANG MAI UNIVERSITY   (Thailand)

^e KOBE UNIVERSITY   (Japan)

^f Hiroshima Prefectural Food Technology Research Center   (Japan)

^g SHINSHU UNIVERSITY   (Japan)

^h Sanwa Yushi Co   (Japan)

Author keywords

Allergenic proteins; Defatted rice bran; Electrolyzed water; Isoelectric precipitation; Rice protein

Indexed keywords

AGENTS; AMINO ACIDS; HEAVY METALS; ORGANIC CHEMICALS; PHOSPHORUS COMPOUNDS; RECOVERY; WATER TREATMENT;

ALLERGENIC PROTEIN; DEFATTED RICE BRANS; ELECTROLYZED WATER; ISOELECTRIC PRECIPITATION; RICE PROTEINS;

PROTEINS;

EID: 85054294728     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.09.059     Document Type: Article

References (25)

1. Alvarez, A.M., Fukuhara, E., Nakase, M., Adachi, T., Aoki, N., Nakamura, R., et al. Four rice seed cDNA clones belonging to the alpha-amylase/trypsin inhibitor gene family encode potential rice allergens. Bioscience Biotechnology and Biochemistry 59:7 (1995), 1304–1308.
2. Anderson, A.K., Harmeet, S.G., Extractability of protein in physically processed rice bran. Journal of the American Oil Chemists’ Society 78:9 (2001), 969–972.
3. Bera, M.B., Mukherjee, R.K., Solubility, emulsifying, and forming properties of rice bran protein concentrates. Journal of Food Science 54:1 (1989), 142–145.
4. Cao, X., Wen, H., Li, C., Gu, Z., Differences in functional properties and biochemical characteristics of congenetic rice proteins. Journal of Cereal Science 50:2 (2009), 184–189.
5. Chang, K.C., Lee, C.C., Brown, G., Production and nutritional evaluation of high-protein rice flour. Journal of Food Science 51:2 (1986), 464–467.
6. Chen, L., Houston, D.F., Solubilization and recovery of protein from defatted rice bran. Cereal Chemistry 47 (1970), 72–79.
7. Connor, M.A., Saunders, R.M., Kohler, G.O., Rice bran protein concentrates obtained by wet alkaline extraction. Cereal Chemistry 53 (1976), 488–496.
8. Curtis, R.A., Lue, L., A molecular approach to bioseparations: Protein-protein-salt interactions. Chemical Engineering Science 61:3 (2006), 907–923.
9. Fabian, C., Ju, Y.H., A Review on rice bran protein: Its properties and extraction methods. Critical Reviews in Food Science and Nutrition 51:9 (2011), 816–827.
10. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:5259 (1970), 680–685.
11. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C.G., Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering 79:3 (2007), 1033–1047.
12. Lew, E.J.L., Houston, D.F., Fellers, D.A., A note on protein concentrate from full fat rice bran. Cereal Chemistry 52:5 (1975), 748–750.
13. OECD, Series on the safety of novel food and feed No. 10. Consensus document on compositional considerations for new variety of rice (Oryza sativa): Key food and feed nutrients and anti-nutrients. 2004, OECD, Paris, France.
14. Prakash, J., Rice bran protein: Properties and food uses. Critical Reviews in Food Science and Nutrition 36:6 (1996), 537–552.
15. Prakash, J., Ramanatham, G., Effect of stabilization of rice bran on the extractability and recovery of proteins. Nahrung 38:1 (1994), 87–95.
16. Rubio-Tapia, A., Ludvigsson, J.F., Brantner, T.L., Murray, J.A., Everhart, J.E., The prevalence of celiac disease in the United States. American Journal of Gastroenterology 107:10 (2012), 1538–1544.
17. Tang, S., Hettiarachchy, N.S., Eswaranandam, S., Crandall, P., Protein extraction from heat-stabilized defatted rice bran: II. The role of amylase, celluclast and viscozyme. Journal of. Food Science 68:2 (2003), 471–475.
18. Towbin, H., Staehelin, T., Gordon, J., Electrophoretic transfer of proteins from polyacrylamide gels to nitrocellulose sheets: Procedure and some applications. Proceeding of the National Academy of Sciences of the United States of America 76:9 (1979), 4350–4354.
19. Tsatsaragkou, K., Gounaropoulos, G., Mandala, I., Development of gluten free bread containing carob flour and resistant starch. LWT-Food Science and Technology 58:1 (2014), 124–129.
20. Wang, T., Liu, F., Wang, R., Wang, L., Zhang, H., Chen, Z., Solubilization by freeze-milling of water-insoluble subunits in rice proteins. Food & Function 6:2 (2015), 423–430.
21. Watanabe, M., Ichinose, K., Sasano, K., Ozaki, Y., Tsuiki, T., Hidaka, H., et al. Effect of enzymatic treatment on sedimentation and flocculation abilities of solid particles in rice washing drainage and its relationship with protein profiles. Journal of Bioscience and Bioengineering 112:1 (2011), 67–70.
22. Watanabe, M., Maeda, I., Koyama, M., Nakamura, K., Sasano, K., Simultaneous recovery and purification of rice protein and phosphorus compounds from full-fat and defatted rice bran with organic solvent-free process. Journal of Bioscience and Bioengineering 119:2 (2015), 206–211.
23. Wiboonsirikul, J., Kimura, Y., Kanaya, Y., Tsuno, T., Adachi, S., Production and characterization of functional substances from a by-product of rice bran oil and protein production by a compressed hot water treatment. Bioscience Biotechnology and Biochemistry 72:2 (2008), 384–392.
24. Yamada, C., Yamashita, Y., Seki, R., Izumi, H., Matsuda, T., Kato, Y., Digestion and gastrointestinal absorption of the 14-16 kDa rice allergens. Bioscience Biotechnology and Biochemistry 70:8 (2006), 1890–1897.
25. Zhang, H.J., Wang, J., Zhang, B.H., Zhang, H., Antioxidant activities of the fractionated protein hydrolysates from heat stable defatted rice bran. International Journal of Food Science and Technology 49:5 (2014), 1330–1336.