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Lin Wang - One of the best experts on this subject based on the ideXlab platform.
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preparation and functional properties of Rice Bran proteins from heat stabilized defatted Rice Bran
Food Research International, 2012Co-Authors: Huaiyuan Zhang, Haining Zhang, Lin WangAbstract:Abstract Protein concentrates were prepared from heat-stabilized defatted Rice Bran and analyzed for their functional properties. Rice Bran proteins were prepared by alkaline extracted and Alcalase 2.4 L hydrolysis. The yield of Rice Bran proteins were 32.9% and 44.79%, respectively. Rice Bran proteins had molecular sizes between 0.1 and over 97.4 kDa; maximum solubilities of 72.5% and 84.56% at pH 11.0; maximum emulsifying capacities of 0.149 and 0.634; maximum emulsion stabilities of 24.26 and 25.96 min; maximum foam capacities of 98% and 115%; maximum foam stabilities of 30.6 and 26.9 mL at 30 min; water absorption of 3.71 and 4.4 g/g and oil absorption of 4.24 and 5.13 g/g. These results demonstrate that the extracted Rice Bran protein has potential as a nutraceutical ingredient in food applications.
Yihsu Ju - One of the best experts on this subject based on the ideXlab platform.
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a review on Rice Bran protein its properties and extraction methods
Critical Reviews in Food Science and Nutrition, 2011Co-Authors: Cynthia Fabian, Yihsu JuAbstract:Rice Bran protein has been found to be of high quality and of importance for food and pharmaceutical applications. It is a plant protein that can be derived from Rice Bran, an abundant and cheap agricultural byproduct. The protein content in Rice Bran is about 10-15% and it consists of 37% water-soluble, 31% salt-soluble, 2% alcohol-soluble, and 27% alkali-soluble storage proteins. Its unique property as being hypoallergenic and having anti-cancer activity makes it a superior cereal protein that may find a wide range of applications. There were already reports on the extraction of Rice Bran protein several decades ago. However, as of now, commercial Rice Bran protein is still unavailable in the market. This review is aimed at providing valuable discussions on Rice Bran protein, that is, storage protein, its various properties, and extraction methods for the development of an effective processing scheme. Also, an update on the current processing methods is also included.
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biodiesel production from Rice Bran by a two step in situ process
Bioresource Technology, 2010Co-Authors: Peijing Shiu, Setiyo Gunawan, Wenhao Hsieh, Novy S Kasim, Yihsu JuAbstract:Abstract The production of fatty acid methyl esters (FAMEs) by a two-step in-situ transesterification from two kinds of Rice Bran was investigated in this study. The method included an in-situ acid-catalyzed esterification followed by an in-situ base-catalyzed transesterification. Free fatty acids (FFAs) level was reduced to less than 1% for both Rice Bran A (initial FFAs content = 3%) and Rice Bran B (initial FFAs content = 30%) in the first step under the following conditions: 10 g Rice Bran, methanol to Rice Bran ratio 15 mL/g, H 2 SO 4 to Rice Bran mass ratio 0.18, 60 °C reaction temperature, 600 rpm stirring rate, 15 min reaction time. The organic phase of the first step product was collected and subjected to a second step reaction by adding 8 mL of 5 N NaOH solution and allowing to react for 60 and 30 min for Rice Bran A and Rice Bran B, respectively. FAMEs yields of 96.8% and 97.4% were obtained for Rice Bran A and Rice Bran B, respectively, after this two-step in-situ reaction.
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lipase catalyzed production of biodiesel from Rice Bran oil
Journal of Chemical Technology & Biotechnology, 2005Co-Authors: Siti Zullaikah, Shaik Ramjan Vali, Yihsu JuAbstract:Biodiesel has attracted considerable attention as an alternative fuel during the past decades. The main hurdle to the commercialization of biodiesel is the cost of the raw material. Use of an inexpensive raw material such as Rice Bran oil is an attractive option to lower the cost of biodiesel. Two commercially available immobilized lipases, Novozym 435 and IM 60, were employed as catalyst for the reaction of Rice Bran oil and methanol. Novozym 435 was found to be more effective in catalyzing the methanolysis of Rice Bran oil. Methanolysis of refined Rice Bran oil and fatty acids (derived from Rice Bran oil) catalyzed by Novozym 435 (5% based on oil weight) can reach a conversion of over 98% in 6 h and 1 h, respectively. Methanolysis of Rice Bran oil with a free fatty acid content higher than 18% resulted in lower conversions (<68%). A two-step lipase-catalyzed methanolysis of Rice Bran oil was developed for the efficient conversion of both free fatty acid and acylglycerides into fatty acid methyl ester. More than 98% conversion can be obtained in 4–6 h depending on the relative proportion of free fatty acid and acylglycerides in the Rice Bran oil. Inactivation of lipase by phospholipids and other minor components was observed during the methanolysis of crude Rice Bran oil. Simultaneous dewaxing/degumming proved to be efficient in removing phospholipids and other minor components that inhibit lipase activity from crude Rice Bran oil. Copyright © 2005 Society of Chemical Industry
Yu Siew Luan - One of the best experts on this subject based on the ideXlab platform.
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functional properties of dietary fibre prepared from defatted Rice Bran
Food Chemistry, 2000Co-Authors: Azizah Abdulhamid, Yu Siew LuanAbstract:Acumulating evidence favours the view that increased intake of dietary fibre in an otherwise low-fibre diet can have beneficial effects in both human and experimental animals. These benefits include prevention or alleviation of maladies such as cardiovascular disease, diabetes, diverticulosis and colon cancer. Studies have repeatedly shown that Rice Bran gives interesting health benefits. Compositional analysis reveals that Rice Bran consists of almost 27% dietary fibre and has been reported to have positive effects, such as laxative and cholesterol-lowering ability. This suggests that Rice Bran is a good fibre source that can be added to various food products. This paper examines the use of a dietary fibre preparation, derived from defatted Rice Bran, as a functional ingredient added to bakery products. The results show that dietary fibre from defatted Rice Bran has comparable water-binding capacity to FIBREX, commercial fibre from sugar beet. Dietary fibre from Rice Bran exhibited higher fat binding and emulsifying capacity compared to FIBREX. However, Rice Bran fibre was found to be less viscous than FIBREX. Addition of 5 and 10% dietary fibre preparation reduced loaf volume significantly and increased the firmness of the breads. Sensory evaluations revealed that breads with 5 and 10% Rice Bran fibre were comparable to high-fibre bread available in the market. This confirms that the dietary fibre preparation from defatted Rice Bran has great potential in food applications, especially in development of functional foods.
Huaiyuan Zhang - One of the best experts on this subject based on the ideXlab platform.
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preparation and functional properties of Rice Bran proteins from heat stabilized defatted Rice Bran
Food Research International, 2012Co-Authors: Huaiyuan Zhang, Haining Zhang, Lin WangAbstract:Abstract Protein concentrates were prepared from heat-stabilized defatted Rice Bran and analyzed for their functional properties. Rice Bran proteins were prepared by alkaline extracted and Alcalase 2.4 L hydrolysis. The yield of Rice Bran proteins were 32.9% and 44.79%, respectively. Rice Bran proteins had molecular sizes between 0.1 and over 97.4 kDa; maximum solubilities of 72.5% and 84.56% at pH 11.0; maximum emulsifying capacities of 0.149 and 0.634; maximum emulsion stabilities of 24.26 and 25.96 min; maximum foam capacities of 98% and 115%; maximum foam stabilities of 30.6 and 26.9 mL at 30 min; water absorption of 3.71 and 4.4 g/g and oil absorption of 4.24 and 5.13 g/g. These results demonstrate that the extracted Rice Bran protein has potential as a nutraceutical ingredient in food applications.
Edna Regina Amante - One of the best experts on this subject based on the ideXlab platform.
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prevention of hydrolytic rancidity in Rice Bran
Journal of Food Engineering, 2006Co-Authors: Marco Antônio Da Silva, Cristina Sanches, Edna Regina AmanteAbstract:Abstract Rice Bran is an industrial by-product, representing 5–8% of the grain. It is rich in proteins, lipids, diet fibers and anti-oxidant compounds, such as tocopherol, tocotrienol and oryzanol. Rice Bran is a natural source of lipids, containing more than 25% of oil, especially unsaturated fatty acids. As a source of essential fatty acids, the high content of lipids in Rice Bran limits its use: due to the possibility of rapid rancidity there is a necessity for stabilization, immediately after production. In this work, the stability of the Rice Bran treated by four stabilization processes was evaluated during four months of storage: POR: non-stabilized polished Rice Bran; PORTO: toasted polished Rice Bran; PORS: cheese–whey-stabilized polished Rice Bran; PAR: non-stabilized parboiled Rice Bran; PARTO: toasted parboiled Rice Bran; PARS: cheese–whey-stabilized parboiled Rice Bran. We evaluated the alcohol-soluble and water-soluble acidity of Rice Bran stored at 48 °C, every week, for four months. The process of cheese–whey addition increased the content of calcium in Bran. Parboiled Rice Bran (PAR) was the most stable sample during the storage, suggesting that the parboiling gives greater stabilization to the Bran.
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Prevention of hydrolytic rancidity in Rice Bran
Journal of Food Engineering, 2006Co-Authors: Marco Antônio Da Silva, Cristina Sanches, Edna Regina AmanteAbstract:Rice Bran is an industrial by-product, representing 5-8% of the grain. It is rich in proteins, lipids, diet fibers and anti-oxidant compounds, such as tocopherol, tocotrienol and oryzanol. Rice Bran is a natural source of lipids, containing more than 25% of oil, especially unsaturated fatty acids. As a source of essential fatty acids, the high content of lipids in Rice Bran limits its use: due to the possibility of rapid rancidity there is a necessity for stabilization, immediately after production. In this work, the stability of the Rice Bran treated by four stabilization processes was evaluated during four months of storage: POR: non-stabilized polished Rice Bran; PORTO: toasted polished Rice Bran; PORS: cheese-whey-stabilized polished Rice Bran; PAR: non-stabilized parboiled Rice Bran; PARTO: toasted parboiled Rice Bran; PARS: cheese-whey-stabilized parboiled Rice Bran. We evaluated the alcohol-soluble and water-soluble acidity of Rice Bran stored at 48 °C, every week, for four months. The process of cheese-whey addition increased the content of calcium in Bran. Parboiled Rice Bran (PAR) was the most stable sample during the storage, suggesting that the parboiling gives greater stabilization to the Bran. © 2005 Elsevier Ltd. All rights reserved.
