جستجوی مقالات مرتبط با کلیدواژه « rice bran protein » در نشریات گروه « صنایع غذایی »

Peptides obtained from protein hydrolysis have many bioactive properties and have strong antioxidant activity against free radicals and prevent oxidation processes that cause damage to biological macromolecules and degradation and loss of food quality. Due to the large amount of rice production in the world, a large amount of rice bran is produced and available. As a suitable and cheap protein source, rice bran can be used for the production of plant-derived peptides. Optimizing conditions of enzymatic hydrolysis of rice bran protein by alcalase enzyme was done with the aim of achieving maximum antioxidant properties. In order to check the antioxidant activity of the obtained peptides, iron 3 reduction power tests and DPPH free radical inhibitory activity and total antioxidant activity were used. In order to optimize the process, Design Expert software and response surface method were used with three independent variables: enzyme concentration to substrate 1-3%, temperature 40-55 degrees Celsius and hydrolysis time 30-210 minutes. The optimal treatment was obtained under the determined conditions including temperature of 51.5 degrees Celsius, time of 131.5 minutes and concentration of enzyme to substrate of 3%, which has maximum DPPH free radical inhibition of 37.172%, total antioxidant activity of 1.109% and reductiveness of 2.084%. The obtained results showed that the hydrolysis process of rice bran protein by alkalase enzyme has led to the production of peptides with high and significant antioxidant properties that can be used in the production of useful foods and pharmaceutical industries and can also replace synthetic antioxidants.

Rice bran protein is a valuable plant protein that has received much attention in recent years due to its unique functional, nutritional, and hypoallergenic properties. The purpose of this paper is to study the utilization of the rice bran protein (RBP) in low-fat dairy dessert for children who have been shown milk protein allergy. Protein concentrates were prepared from defatted rice bran and analyzed for their functional properties. Rice (Champa Variety) bran proteins were prepared by alkaline extracted. The functional properties of rice bran protein (solubility, foaming capacity and stability, water and oil absorption capacity and Emulsifying properties) were determined. Also physicochemical, sensory properties and texture of low-fat dairy dessert were determined. It was found that pH was significantly effective in the RBP functional properties (P<0.05). Water absorption capacity and oil absorption capacity of RBP were obtained 4.21 g/g and 3.87 g/g, respectively. The results indicated that RBP concentrate can be effectively used for various functional food formulations like dairy dessert. The effect of protein on the color properties of dairy dessert was significant. Whiteness Index was, however, decreased by increasing rice bran protein but yellowness index was increased by increasing rice bran protein in the dessert. There was no significant difference between protein-containing dessert samples (P<0.05). Textural characteristics of dairy dessert containing rice bran protein were significantly different from dairy dessert containing milk protein. Dairy dessert containing rice bran protein showed more desirable sensory properties than the protein-free sample but dairy dessert containing skim milk was better.

Extensive consumption of confectionery cream and production of products with reduced fat, strengthens the need to replace stabilizing and emulsifying compounds in it. Therefore, in this study, the effect of adding modified basil seed gum (BSG) and rice bran protein isolate (RBP) was investigated. First, the amount of insoluble aggregates and turbidity of basil seed gum solutions and rice bran protein at pH 3, 5 and 7 were investigated. Then, in confectionery creams with 25, 30 and 35% fat content in concentrations of 0.5 and 1% were added and the characteristics of volume increase, foam stability and firmness of confectionery cream were studied as important physicochemical characteristics of cream. The results showed that the highest amount of insoluble accumulations was obtained in basil seed gum at pHs 3 and 5 and the lowest in rice bran protein isolate at pH 7. In contrast, the highest turbidity was observed for RBP at pH 7 and the lowest turbidity in BSG at the same pH. The highest increase in volume and stability of confectionery cream foam was obtained in RBP in 30% fat cream, followed by RBP with 25% fat cream and whey protein containing 35% fat cream. In contrast, the lowest increase in volume was observed in BSG samples.I n contrast, confectionery cream with the highest percentage of fat and the highest amount of basil seed gum had the highest texture firmness. Therefore, according to the results, it is clear that pastry cream with the highest percentage of fat and the least amount of protein can lead to maximum foam stability. Overall, the results showed that RBP has a good ability to be used in confectionery cream formula, although BSG is not able to be used in cream due to lack of protein.

in this research gel structure formation process, whey proteins and isolated rice bran proteins mixture textural properties and gel structure was subjected to intensive research. Gel formation ability, ab andazi, pH and also textural properties including rigidity, stickiness, Springiness and adherence for Mentioned protein mixture prepared in various proportions of 1:2 , 1:5 , 1:10 and different concentrations of 1:5 and 1:10 was investigated in 3 identical experiments. Obtained data were analyzed by ANOVA) analysis of variance, a statistical method in which the variation in a set of observations is divided into distinct components) in 5% probability level. Results indicated that adding whey proteins to rice bran proteins has Synergistic effect on gel structure and has strengthened active complex structure. Best influential interaction between these two proteins was observed at 1:5 and 1:10 proportions of whey to rice bran proteins, which 1:10 ratio could be considered as optimized proportion.In fact ,the results indicate that a proper of 1:10 ratio can be used as gel formation in the formulation of food offered.