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Young rice protein as a new source of low allergenic plant-base protein
Institution:1. Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education of Chia, Wuhan Polytechnic University, Wuhan, 430023, Hubei, China;2. College of Life Science, Henan Institute of Science and Technology, Xinxiang, 453003, Henan, China;1. Program of Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand;2. Institute of Food Technology, Department of Food Science and Technology, BOKU - University of Natural Resources and Life Sciences, Vienna, Austria;1. Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;2. National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China;3. Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
Abstract: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.
Keywords:Allergen  Digestibility  Young rice  Plant-based protein  Digestion kinetic
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