Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

In this study, protease treatment of brown rice (BR) batters was investigated in order to evaluate its impact on the textural and baking properties of BR bread. The enzymatic treatment improved bread quality by significantly increasing specific volume (p < 0.05), while decreasing crumb hardness and chewiness (p < 0.05). Fundamental rheology and viscometry of batters revealed that protein hydrolysis induced lower complex modulus and initial viscosity, while phase angle was unaffected. Flour pasting properties were also affected, with a significant decrease in paste viscosity and breakdown (p < 0.05). Protein analysis of batters revealed that the enzymatic treatment induced the release of low molecular weight proteins from macromolecular protein complexes. In conclusion, a lower resistance to deformation of batters during proofing and in the early stages of baking as well as the preserved batter elasticity and the increased paste stability positively affected the breadmaking performance.     

Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties

Microwave-assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM). The optimal condition was 1000 W of microwave power, 90 s of extraction time, and a solid to liquid ratio of 0.89 g rice bran/10 mL of distilled water. The protein yield of MAE was higher than that of alkaline extraction (ALK) by about 1.54-fold (P < 0.05), while the protein digestibility was similar. The protein hydrolysates (PHs) with at different degrees of hydrolysis (DH) (5.04, 10.37 and 15.04%) were produced by alcalase. The molecular weight (MW) of the rice bran protein concentrates (RBPC) and the PHs ranged between <11 kDa and 100 kDa. The excessive enzymatic hydrolysis resulted in a negative effect on water and oil absorption capacities. The PHs with DH15.04% acted as the strongest DPPH radical scavenger, ferric reducing agent, and also metal ion chelator (P < 0.05). However, a DH of 5.04% was sufficient for improving the functional properties of RBPC, especially foam ability and the emulsion activity index. This study suggests that the desirable properties of rice bran protein can be controlled with enzymatic modification.     

Preparation, physicochemical and texture properties of texturized rice produce by Improved Extrusion Cooking Technology

Using broken rice and rice bran as raw material, texturized rice (TR) was prepared by Improved Extrusion Cooking Technology (IECT) in which gelatinization is formed by means of low temperature and high pressure. The expansion of extrudate was hardly changed so that TR showed similar texture properties and shape with polished rices. The effect of rice bran addition (0% and 4%) and IECT conditions, including feed moisture content (26.6-33.4%), screw speed (20.1-32.6 rpm) and shearing compression metering zone temperature (SCMT, 69.8-120.2 °C) on the physicochemical, texture and nutritional characteristics of TR, were investigated by response surface methodology using Central Composite Design. When the bran addition was 4%, feed moisture content was 30%, screw speed was 26.6 rpm, SCMT was 95 °C, prepared TR contained 16.61 ± 0.02% of total dietary fiber, 9.40 ± 0.04% of protein, 3.68 ± 0.03% of fat, 2.42 ± 0.02 μg/g of thiamin, 0.52 ± 0.01 μg/g of riboflavin and 16.07 ± 0.12 mg/100 g of γ-oryzanol (dry matter content). The content increase of TDF for TR was 15.81% and the content increases of nutrients for thiamin, riboflavin, and γ-oryzanol were 1.39 μg/g, 0.24 μg/g, and 8.99 mg/g dry matter content, respectively, compared with those of polished rice.     

Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates

Antioxidative properties of proteins from barley and rice bran and their hydrolysates were examined. Three major hordein fractions of barley, B, C and D hordeins, were partially purified by gel filtration. Albumin, globulin, prolamin and glutelin fractions of rice bran were fractioned by the Osborne method. Hydrolysates of these protein fractions were prepared by digesting with pepsin followed by trypsin. Antioxidant properties in terms of antioxidative activity against linoleic acid peroxidation and reducing activity without the lipid adjuvant were investigated. The globulin fraction from rice bran protein revealed the strongest antioxidative activity throughout the incubation time of 7 days (p ≤ 0.05). The albumin fraction of rice bran protein showed the highest reducing activity (6964 μmol of Fe²⁺) followed by globulin, prolamin, glutelin and hordein fractions with activities of 2904, 2017, 1809 and 1333 μmol of Fe²⁺, respectively (p ≤ 0.05). Partially purified C hordein exhibited the highest reducing activity compared with B and D hordeins. Protein hydrolysates obtained after digestion with pepsin and trypsin exhibited much greater antioxidative, as well as reducing, activities than those from before digestion.     

Isolation and antioxidative properties of phenolics-saponins rich fraction from defatted rice bran

The study presents a protocol for the preparation of phenolics-saponins rich fraction (PSRF), a new active nutraceutical from defatted rice bran followed by the determination of its antioxidant properties. PSRF was prepared by employing a simple alcoholic fractionation procedure on the crude alcoholic extract (CAE) of defatted rice bran. PSRF was found to be significantly higher in the contents of total phenolic, saponin, and steroidal saponin than CAE and its counterpart, aqueous fraction (AqF) (p < 0.05). Except for iron chelating activity, PSRF exhibited notably higher activity than CAE and AqF in all antioxidant activity assays performed (p < 0.05). HPLC-DAD analysis revealed that PSRF contained substantially higher amounts of gallic acid, 4-hydroxybenzoic acid, caffeic acid, p-coumaric acid, and ferulic acid than CAE and AqF (p < 0.05). In conclusion, alcoholic fractionation of CAE simultaneously concentrated the phenolic compounds and saponins into PSRF, thus contributed to its higher antioxidant activity. Due to its elevated antioxidant properties, PSRF may be recommended for investigation as an active ingredient in the nutraceutical, functional food, and natural food preservative formulations. This is also the first report suggesting defatted rice bran as a potential and sustainable source of saponins.     

Young rice protein as a new source of low allergenic plant-base protein

New plant-based milk protein substitutes that do not exhibit immune-mediated adverse effects are in high demand. In-vitro digestibility (oral, gastric and duodenal) of rice was investigated at flowery, milky, dough and mature stages using SDS-PAGE and band densitometry. Possible allergenic proteins found were 13–14, 22–23, 37–39, and 52 kDa. Protein content in young rice at flowery-to-milky stage (9.19–11.48%) was higher than rice bran (8.90%). Possible allergens of young rice rapidly decreased and completely disappeared after digestion. Digestibility of dough-to-mature stage was much slower especially for colored rice. Proteins at 13–14, 52 kDa and 13–14, 37–39 kDa were indigestible in the mature stage of PT1 and RB respectively. High protein content and low allergic potential of young rice supported its possible use as a new plant-based protein alternative.     

Thermal,structural and functional properties of rice bran defatted with alcoholic solvents

Samples from combinations of different alcoholic extraction process parameters of rice bran oil, solvents (ethanol or isopropanol) and temperatures (60 or 80 °C) were evaluated and compared with samples from industrial processing regarding the physicochemical, structural and functional characteristics of the defatted meal since these properties are directly associated with the quality of the products. The results obtained for solids from alcoholic extraction did not differ significantly from those obtained from industrial processing using hexane. Although the use of alcohols and high temperatures led to reductions in the nitrogen solubility (21% to 13.5–16.7%), emulsifying activity (31% to 14–25%) and thermal stability, possibly as a function of protein structural modifications due to denaturation, stable foams were produced (26–50%), and adequate values for the water and oil absorption capacities were determined (4 and 3 g/g sample), allowing the application of this material in baking and meat products.     

Agronomic,molecular and antioxidative characterization of red- and purple-pericarp rice (Oryza sativa L.) mutants in Taiwan

Pigmentation of rice grain is controlled by Ra, Rc and Rd genes, and the expressions of these genes differ among red-, purple- and white-pericarp varieties. The present study examined the grain yield and the expression of Ra, Rc and Rd genes in non-waxy white-pericarp rice SA418 and waxy white-pericarp rice SA419 and their respective red-pericarp and purple-pericarp mutants with waxy or non-waxy endosperm. Significant variations in 100-grains weight and grain yield were observed among the tested mutants. The Ra was expressed in purple-pericarp mutants, while the Rc was expressed in red-pericarp mutants. The total phenolics, total flavonoids, total anthocyanins and total proanthocyanidins contents and antioxidant activities in the bran part also differed among the mutants. Non-waxy red-pericarp mutant M-69 had heavier 100-grains weight (2.86 g), contained more total phenolics (49.37 mg g⁻¹ bran dry weight) and produced higher grain yield (6.93 t ha⁻¹) than white-pericarp rices SA418 (2.43 g, 2.89 mg g⁻¹ bran dry weight and 2.80 t ha⁻¹, respectively) and SA419 (2.62 g, 2.20 mg g⁻¹ bran dry weight and 6.73 t ha⁻¹, respectively). Thus, the polished rice grain of M-69 can be used for staple food consumption, and its bran parts are useful for producing health-promoting by-product.     

Yield potential and water use efficiency of aerobic rice (Oryza sativa L.) in Japan

Intensive rice farming in aerobic soil, referred to herein as aerobic rice, can greatly reduce the water input compared to that of flooded rice cultivation. The objective of this study was to compare the potential productivity of aerobic rice and flooded rice using high-yielding varieties at two locations in Japan in two successive years. In aerobic fields, the total amount of water supplied (irrigation plus rainfall) was 800–1300 mm. The soil water potential at 20-cm depth averaged between −15 and −30 kPa each growing season, but frequently reached −60 kPa. The average yield under aerobic conditions was similar to or even higher than that achieved with flooded conditions (7.9 t ha⁻¹ in 2007 and 9.4 t ha⁻¹ in 2008 for aerobic versus 8.2 t ha⁻¹ for flooded). The average water productivity under aerobic conditions was 0.8–1.0 kg grain m⁻³ water, slightly higher than common values in the literature. The super-high-yielding cultivar Takanari achieved yields greater than 10 t ha⁻¹ with no yield penalty under aerobic conditions in 3 out of 4 experiments. The favorable agronomic characteristic of Takanari was its ample sink capacity (grain number × grain weight). In conclusion, high-productivity rice cultivation in aerobic soil is a promising technology for water conservation. With continued breeding, future aerobic rice varieties will possess large numbers of spikelets and sufficient adaptation to aerobic conditions such that they will consistently achieve yields comparable to the potential yield of flooded rice.     

Effect of processing conditions on bioactive compounds and glycemic index of the selected landrace rice variety in pre-diabetes

Paddy processing can affect glycemic index (GI) and bioactive compounds of rice. Therefore, the effects of processing conditions such as germination, parboiling and polishing on total polyphenols, ferulic acid and gamma-aminobutyric acid (GABA) contents of seven landrace varieties from Thailand were investigated. Subsequently, the best rice variety was chosen to evaluate GI in pre-diabetic subjects. Four different rice forms used were brown rice (BR), parboiled brown rice (PBR), germinated parboiled brown rice (GPBR) and polished rice (PR). Results showed that polishing process strongly reduced all bioactive compounds. In contrast, parboiling the grains slightly increased polyphenol, and germination followed by parboiling significantly increased polyphenol content. Ferulic acid content was found to be similar among BR, PBR and GPBR and the highest GABA content was found in GPBR. Furthermore, Leuang Awn variety exhibited the highest polyphenol (126.70 ± 1.08 mg GAE/100 g), ferulic acid (17.77 ± 0.16 mg/100 g) and GABA content (78.57 ± 1.00 mg/100 g) and was selected for GI study. PBR and GPBR had medium GI values (55.10 ± 5.37 and 60.58 ± 6.48) and PR showed high GI value (83.10 ± 5.10). In conclusion, parboiling and germination had less effects on the bioactive compounds of whole grain rice and produced low-medium GI, which could be beneficial for health promotion.     

Soil properties affected by combinations of soil solarization and organic amendment

A field experiment was conducted to investigate the effects on soil properties of solarization combined with rice bran additive. The treatments included control (bare soil), black polyethylene film mulch (BM), clear polyethylene film mulch (CM), rice bran mixture (RBMx), rice bran mulch (RBM), rice bran mixture and black polyethylene film mulch (RBMx + BM), rice bran and black polyethylene film mulch (RBM + BM), rice bran mixture and clear polyethylene film mulch (RBMx + CM), and rice bran and clear polyethylene film mulch (RBM + CM). Initially, 15 kg m⁻² of rice bran was applied to each treatment as the organic amendment. A cover of black or clear polyethylene film was then used to begin the soil solarization process. Approximately 49 days later, the polyethylene film was removed and five broccoli seedlings per replication were planted 6 weeks later. The combination of rice bran mixture with the clear/transparent polyethylene film mulch (RBMx + CM) raised both the mean and maximum soil temperatures over 0–30 cm of soil depth. Maximum soil temperature under the RBMx + CM treatment was the highest of all treatments (77°C) and were about 32°C greater than under the control, while it was only 52°C under RBM + BM treatment. Combining rice bran with clear/transparent polyethylene film mulch during the soil solarization process is recommended for raising soil temperatures. Further investigation over a longer period of soil solarization process with rice bran–organic amendment and polyethylene film mulch combinations is required to more accurately determine their effects on soil properties and crop production.     

Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran,embryo and endosperm of white,red and black rice kernels (Oryza sativa L.)

Whole rice grain comprising endosperm, embryo (or germ), and bran has potential beneficial health effects in addition to provision of nutrients. The distribution of phenolic acids and anthocyanins in endosperm, embryo, and bran of white, red, and black rice grains was investigated in this study. The total phenolic content (TPC) was highest in the bran, averaging 7.35 mg GAE/g and contributing 60%, 86% and 84% of phenolics in white, red and black rice. The average TPC of the embryo and endosperm were 2.79 and 0.11 mg GAE/g accounting for 17% and 23%, 4% and 10% and 7% and 9% in white, red and black rice, respectively. The antioxidant capacity determined using DPPH and ORAC displayed a trend similar to TPC. Free/conjugated phenolic acids in white, red and black rice bran accounted for 41%, 65% and 85% of total acids. Bound phenolic acids in rice bran accounted for 90% of total acids in whole grain. Cis-p-coumaric was detected in bound form in bran while cis-sinapic acid was detected in the free/conjugated form in embryo and bran. Cyanidin-3-O-glucoside and peonidin-3-O-glucoside were identified mainly in black rice bran as the total anthocyanins. Cyanindin-3-O-rutinoside was also detected in black rice bran.     

Productivity and resource use of direct-(drum)-seeded and transplanted rice in puddled soils in rice–rice and rice–wheat ecosystems

Conventional tilled transplanting, a widely practiced method of rice (Oryza sativa L.) establishment in puddled soils in rice–rice and rice–wheat (Triticum aestivum L.) systems in Asia, requires a large amount of labor and water, which are becoming scarce and expensive. Growing more food with the same production costs or even reduced costs and sustaining the quality of the natural resource base are a major concern. On-farm trials were conducted in Chuadanga District of Bangladesh during the wet season as monsoon rice (aman) and during the dry season as winter rice (boro) in 2006–07 to evaluate the effects of establishment methods with improved crop management on productivity, resource (land, water, and labor) use, and economic return. Rice was established by sowing in line with a drum seeder on conventional tilled puddled soils (CT-DrumR) and by transplanting in line on the day of CT-DrumR (CT-TPR1) and 30 and 35 days after CT-DrumR (CT-TPR2) in aman and boro seasons, respectively. Farmers’ usual transplanting time corresponds to the day of CT-TPR2. Grain yields in CT-DrumR and CT-TPR2 were similar but the crop occupied the main field 22–24 days longer in CT-DrumR than in CT-TPR2, resulting in lower productivity (45 kg grain ha⁻¹ day⁻¹ vs. 55 kg grain ha⁻¹ day⁻¹) in both seasons. Drum-seeded rice matured earlier by 8 and 11 days, received 12% and 6% less irrigation water, saved 19 and 24 person-days ha⁻¹, and gave higher gross margins of 6% and 4% but input costs increased by 20% and 12% than CT-TPR2 in aman and boro seasons, respectively. There is a need to examine these benefits of drum-seeded rice in relation to the feasibility of adoption by farmers.     

Progress in ideotype breeding to increase rice yield potential

The ideotype approach has been used in breeding programs at the International Rice Research Institute (IRRI) and in China to improve rice yield potential. First-generation new plant type (NPT) lines developed from tropical japonica at IRRI did not yield well because of limited biomass production and poor grain filling. Progress has been made in second-generation NPT lines developed by crossing elite indica with improved tropical japonica. Several second-generation NPT lines outyielded the first-generation NPT lines and indica check varieties. China's “super” rice breeding project has developed many F₁ hybrid varieties using a combination of the ideotype approach and intersubspecific heterosis. These hybrid varieties produced grain yield of 12 t ha⁻¹ in on-farm demonstration fields, 8–15% higher than the hybrid check varieties. The success of China's “super” hybrid rice was partially the result of assembling the good components of IRRI's NPT design in addition to the use of intersubspecific heterosis. For example, both designs focused on large panicle size, reduced tillering capacity, and improved lodging resistance. More importantly, improvement in plant type design was achieved in China's “super” hybrid rice by emphasizing the top three leaves and panicle position within a canopy in order to meet the demand of heavy panicles for a large source supply. The success of “super” hybrid rice breeding in China and progress in NPT breeding at IRRI suggest that the ideotype approach is effective for breaking the yield ceiling of an irrigated rice crop.     

Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical,functional and nutritional properties

Extrusion is a multi-step thermal process which has been extensively utilized in food preparations. Effects of temperature, moisture content and speed screw on the stabilization of rice bran were optimized using response surface methodology. Furthermore, the effect of extrusion processing on the physicochemical, nutritional and functional properties of Tarom and Domesiah cultivars stabilized rice bran (SRB) were studied. The colour of rice bran was improved by extrusion processing, but the protein content was reduced, which can be related to the denaturation of protein. Extrusion had also a reduction significant effect on the phyitic acid and vitamin E in stabilized rice bran. However, the content of vitamins B₂, B₃, B₅ and folic acid were remained unchanged, but the dietary fibre was enhanced which has beneficial health effect. In comparison with raw rice bran, water holding capacity was enhanced, but the oil absorption capacity was reduced. Foaming capacity and foaming stability of SRB was more than that of untreated rice bran. Although, they were less than that of rice bran protein concentrate/isolate. As a result, extrusion process improves some functional and nutritional properties of rice bran which are valuable for industrial applications and have potential as food ingredient to improve consumer health.     

Waxy gene haplotypes: Associations with pasting properties in an international rice germplasm collection

Associations between RVA pasting properties and three single nucleotide polymorphism (SNP) sites in the Waxy gene intron 1, exon 6, and exon 10 were determined using rice genotypes of diverse geographic origin. A total of four SNP-haplotypes (combination of SNP alleles) were identified that explained high proportions of the variation in RVA pasting properties (R² = 0.574–0.704). A haplotype containing DNA sequence variation in exon 10 (exon 10 cytosine nucleotide) was exclusively found in high-apparent amylose content (AAC) genotypes with a higher RVA viscosity profile compared to the high AAC genotypes with a different haplotype. The exon 10 SNP explained variances in coolpaste and setback (coolpaste–hotpaste) to 0.642 and 0.499, respectively. Across three haplotypes, which contained exon 10 adenine nucleotide, AAC was correlated with peak, hotpaste, breakdown and setback (coolpaste–hotpaste) at r = −0.85, −0.75, −0.79, and 0.49, respectively. Therefore, the exon 10 SNP differentiates high AAC types with a strong RVA profile and thus can be used by molecular breeding programs focused on quality improvement. Additionally, characterizing genotypes by their functional SNPs allowed us to better understand the relationship between the Waxy gene, its chemical product (i.e., AAC) and the functionality created by the product (i.e., pasting properties).     

Functional characterization of extruded rice noodles with corn bran: Xanthophyll content and rheology

The rheological changes in rice noodles by the substitution of corn bran and the effect of temperature on the xanthophyll content (lutein and zeaxanthin) of the corn bran-rice flour noodles were evaluated. The use of corn bran increased the water holding capacity of rice flour at room temperature while the opposite results were observed after heating. The pasting parameters of rice flour-corn bran mixture were reduced with increasing levels of corn bran and the mixture paste exhibited more dominant liquid-like behavior. The noodles containing corn bran exhibited lower expansion ratio and softer textural properties. The levels of lutein and zeaxanthin in raw corn bran were 336.9 and 123.1 μg/100 g, respectively and were significantly reduced (P < 0.05) by heating. While lutein and zeaxanthin were not detected in the control noodles without corn bran, their levels in corn bran-incorporated noodles ranged from 56.2 to 137.3 μg/100 g and from 37.9 to 61.9 μg/100 g, respectively and were significantly reduced by 37.7–45.4% (P < 0.05) after cooking. Thus, the heat-labile characteristics of two xanthophylls were clearly observed. This study provides useful information on the processing performance and xanthophyll content of corn bran, possibly extending its use in a wider variety of foods.     

Pilot scale production of a non-immunogenic soluble gluten by wheat flour transamidation with applications in food processing for celiac-susceptible people

Celiac disease (CD) is an immune-mediated disease triggered by wheat gluten and related prolamins. A lifelong gluten-free (GF) diet is mandatory to normalize the intestinal mucosa. We previously found that transamidation by microbial transglutaminase of gluten was effective in suppressing the gliadin-specific inflammatory response in CD patients without influencing the main technological properties of wheat flour or semolina. In this study, we produced on a pilot scale a soluble form of transamidated gluten (soluble protein fraction, spf), characterised by a high protein content (88 mg/ml), while native gluten was dramatically reduced (32 ± 2 ppm; R5-ELISA). Using HLA-DQ8 transgenic mice as a CD model, we found suppression of interferon-γ secretion in gliadin-specific CD4⁺ T cells challenged with spf-primed dendritic cells. In terms of functional properties, spf showed both solubility and emulsifying activity values within the range of commercial soluble glutens. Notably, dough prepared by mixing rice flour with spf could leaven. After baking, blended rice bread had a higher specific volume (2.9 ± 0.1) than control rice bread (2.0 ± 0.1) and acquired wheat-like sensory features. Taken together, our results highlighted the technological value of transamidated soluble gluten to improve both nutritional and sensory parameters of GF food.     

Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice

Rice proteins, as a cheap plant protein source from the by-products of rice dreg processing, could potentially replace commonly used proteins such as soy and whey proteins in selected food products. In this study, the functional properties, surface hydrophobicity (H₀), sulfhydryl and disulfide bond contents, thermal properties, as well as secondary structures of native rice endosperm protein (REP) and processed rice dreg protein (RDP) extracted from long-grain indica rice, were compared. RDP was found to have a higher solubility associated with its relatively higher emulsifying and foaming properties than REP, as well as its water/oil holding capacity, although it was a denatured protein. The emulsifying properties were dependent on the solubility and H₀, while solubility was also related to the disulfide bond contents. Distinct differences in H₀, thermal properties, and disulfide bond contents between REP and RDP could be due to the conformational changes, as the industrial processing steps in the production of rice syrups caused an increase in β-turns at the expense of β-sheets and random coils of REP, leading to the unfolding of β-sheets into higher-ordered supramolecular structures for RDP, which could be responsible for its better functional properties.     

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

Bran is a good source of dietary fibre, phytochemicals, and also protein, but highly insoluble and recalcitrant structure of bran hinders accessibility of these components for gastrointestinal digestion. In the present work, influence of bioprocessing on the microstructure and chemical properties of rye bran and wheat bread fortified with the rye bran were studied. In vitro protein digestibility, and release of short chain fatty acids (SCFA) and ferulic acid in a gut model were studied. Bioprocessing of rye bran was performed with subsequent treatments with cell-wall hydrolysing enzymes (40 °C, 4 h) and yeast fermentation (20 °C, 20 h). Bioprocessing of rye bran resulted in reduced total dietary fibre content, caused mainly by degradation of fructan and β-glucan, and increased soluble fibre content, caused mainly by solubilisation of arabinoxylans. Microscopic analysis revealed degradation of aleurone cell wall structure of the bioprocessed rye bran. Bioprocessing caused release of protein from aleurone cells, assessed as a larger content of soluble protein in bran and a higher hydrolysis rate in vitro. Bioprocessed bran had also faster SCFA formation and ferulic acid release in the colon fermentation in vitro as compared to native bran.