Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05084-7
Abstract: Interest in plant-based protein sources has grown rapidly. Rice bran contains excellent quality protein, but it is still rare in the market, due to its poor functional properties and undesirable odors. Therefore, we studied the… read more here.
Keywords: rice bran; bran protein; protein hydrolysate; protein ... See more keywords
Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.020
Abstract: The effect of three combinations of bioprocessing methods by lactic acid fermentation, cell wall hydrolyzing enzymes and phytase on the biochemical (protein, fat, carbohydrate composition) and technofunctional properties (protein solubility, emulsifying and foaming properties) of… read more here.
Keywords: protein; bran protein; protein isolates; technofunctional properties ... See more keywords
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105306
Abstract: Abstract The aim of this work was to study the stability of oil-in-water emulsions formed by corn oil with rice bran protein and rice bran protein-catechin complexes, at a (+)-catechin concentration of 0.05%–0.25% (w/v). The… read more here.
Keywords: rice bran; oil; bran protein;
Binding of tea catechins to rice bran protein isolate: Interaction and protective effect during in vitro digestion.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.01.006
Abstract: Rice bran protein isolate (RBPI) was prepared from defatted rice bran and used to deliver tea catechins. RBPI had the high adsorption selectivity for tea catechins over caffeine. The adsorption characteristics of tea catechins onto… read more here.
Keywords: tea catechins; rice bran; bran protein; tea ... See more keywords
Rice bran protein ameliorates diabetes, reduces fatty liver, and has renoprotective effects in Zucker Diabetic Fatty rats
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2020.103981
Abstract: Abstract The beneficial effects of rice bran protein (RBP), which comprises 12.8% of rice bran, have not been fully characterized. Therefore, the effects of RBP on diabetes, fatty liver, and diabetic nephropathy were investigated in… read more here.
Keywords: zucker diabetic; diabetic fatty; fatty liver; bran protein ... See more keywords
Two Novel Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides from Rice (Oryza sativa L.) Bran Protein.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c07270
Abstract: To realize the high-value utilization of rice byproducts, the rice bran protein hydrolysate was separated and purified by ultrafiltration and reversed-phase high-performance liquid chromatography (RP-HPLC), then the sequences of peptides were identified by liquid chromatography… read more here.
Keywords: bran protein; converting enzyme; two novel; angiotensin converting ... See more keywords
The classical and potential novel healthy functions of rice bran protein and its hydrolysates.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2021.1929057
Abstract: Rice bran protein (RBP) is a plant protein obtained from rice bran, a byproduct produced during rice milling process. It has been proved to be a high quality protein due to containing all of the… read more here.
Keywords: rice bran; bran protein; rice; protein hydrolysates ... See more keywords
Rheological properties of dairy desserts: Effect of rice bran protein and fat content.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16339
Abstract: Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers… read more here.
Keywords: rice bran; dairy desserts; bran protein; protein ... See more keywords