Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice |
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| Institution: | 1. State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China;2. Department of Chemical Engineering, Monash University, Clayton, Victoria 3800, Australia;3. Department of Chemical & Biochemical Engineering, Xiamen University, Fujian 361005, China;4. Parchn Sodium Isovitamin C Co., Ltd., Dexing, Jiangxi 334221, China;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China;2. School of Mechanical Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China;3. Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu, 212013, China;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;3. Collaborative Innovation Center of Food Production and Safety, Henan Province, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;4. Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo 520003, Nigeria;1. Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran;2. Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran;1. School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China;2. School of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;3. Collaborative Innovation Center for Food Production and Safety, Henan Province, 5 Dongfeng Road, Zhengzhou, Henan 450002, China;1. State Key Laboratory of Food Science and Technology, NanChang University, Nanchang, 330047, PR China;2. Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi 330004, PR China;3. Laboratory of Toxicology and Environmental Health, Graduate School of Pharmaceutical Sciences, Chiba University, Chuo, Chiba, 260-8675, Japan |
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| Abstract: | 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. |
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