Valorization of rice by-products: Protein-phenolic based fractions with bioactive potential |
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| Affiliation: | 1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China;2. Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, 12 Zhongguancun South Street, Haidian District, Beijing 100081, China;1. Bhai Gurdas Institute of Engineering & Technology, Sangrur, Punjab, India;2. Deptt. of Food Engineering and Technology, SLIET, Longowal, Punjab, India;1. Dept. of Civil, Chemical, Environmental, Materials Engineering, University of Bologna, Via Terracini 28, 40131, Bologna, Italy;2. Dept. of Biological Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126, Bologna, Italy;3. Dept. of Science and Biological and Environmental Technologies, University of Salento, S.P. 6, Lecce-Monteroni, 73100, Lecce, Italy;4. Amideria Il Cervo, S.R.L, Via del Lavoro 3, 40050, Monterenzio, Bologna, Italy;1. Tea Research Institute, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310013, China;2. Zhejiang Camel Transworld (Organic Food) Co., Ltd., 16 Chachang Road, Yuhang District, Hangzhou 310000, China;1. Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, Kemerovo 650043, Russia;2. Department of Bionanotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo 650043, Russia;3. Research Institute of biotechnology, Kemerovo State University, Krasnaya Street 6, Kemerovo 650043, Russia;4. Department of Higher Mathematics, Kemerovo State University, Krasnaya Street 6, Kemerovo 650043, Russia;5. College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China |
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| Abstract: | Rice bran (RB) is an important by-product from the rice production with a high valorization potential. The aim of the present work was to explore this potential by considering combined protein and phenolic fractions and enzymatic hydrolysis. The influence of different protocols in the recovery/fractioning of protein were evaluated, including defatting procedures, in rice brans from two very different locations: Portugal and Colombia. The different protein fractions achieved were characterized. Proteins were further hydrolyzed using trypsin and their hydrolysates were characterized in terms of degree of hydrolysis and peptide size. Moreover, the total phenolic content (TPC) and phenolic compounds’ profile on extracted fractions and hydrolysates of RB from Portugal and Colombia were determined. The functional potential was assessed in terms of antioxidant and antihypertensive activities. Though the protein concentrates had already significant potential bioactivities, protein hydrolysates showed that the TPC, antioxidant and antihypertensive activities significantly increased with the digestion by trypsin. Hydrolysates of RB from Portugal presented a higher antioxidant and hypertensive activities in comparison with hydrolysates of RB from Colombia, moreover it presented a higher content of TPC. This study indicated that the exploitation potential of rice bran can be increased with simple fractioning procedures, that combined protein/phenolic fractions are important to deliver functionality and that hydrolysis can be a relevant tool to release that functionality. Furthermore, regional differences in rice bran composition are also important factors to consider. Overall, this knowledge can be used to increase the industrial potential of valorization for this by-product. |
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| Keywords: | Rice bran protein Protein extracts and hydrolysates Phenolic compounds Antioxidant activity |
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