Preparation and characterization of rice protein isolates
- 1.2k Downloads
- 41 Citations
Abstract
Various enzymes were used to treat a protein-enriched rice flour for the production of rice protein isolates. The rice flour containing 49% protein was a by-product from the processing of brown rice for syrup production. The treatment sequence of α-amylase followed by glucoamylase was most effective, resulting in a product with 85% protein content. The product was then treated with a mixture of cellulase and xylanase, which raised the protein content in the insoluble fraction to 91%. Inorganic impurities, such as the metal manganese in the starting rice flour, were effectively removed. The recovered rice proteins, practically intact according to electrophoretic analysis, had relatively poor solubility and emulsification properties; however, these functional properties were improved substantially by adding xanthan gum as a functionality-enhancing agent.
Key Words
Electrophoresis emulsification activity index (EA1) isolate, molecular weights protein subunits proteolysis rice proteinsPreview
Unable to display preview. Download preview PDF.
References
- 1.Cagampang, G.B., L.J. Cruz, S.G. Espiritu, R.G. Santiago, and B.O. Juliano, Studies on the Extraction and Composition of Rice Proteins, Cereal Chem., 43:145–155 (1966).Google Scholar
- 2.Morita, T. and S. Kiriyama, Mass Production Method for Rice Protein Isolate and Nutritional Evaluation, J. Food Sci. 56:1393–1396 (1993).CrossRefGoogle Scholar
- 3.Shih, F.F., E.T. Champagne, K. Daigle and Z. Zarins, Use of Enzymes in the Processing of Protein Products from Rice Bran and Rice Flour, Nahrung 43:14–18 (1999).CrossRefGoogle Scholar
- 4.Schagger, H. and G. von Jagow, Tricine-Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis for the Separation of Proteins in the Range from 1 to 100 kDa, Anal. Biochem., 166: 368–379 (1987).CrossRefGoogle Scholar
- 5.Pearce, K.N. and J.E. Kinsella, Emulsifying Properties of Proteins: Evaluation of a Turbidimetric Technique, J. Agric. Food Chem., 26:716–723 (1978).CrossRefGoogle Scholar
- 6.Wanasundara, P.K.J.P.D. and F. Shahidi, Removal of Flaxseed Mucilage by Chemical and Enzymatic Treatments, Food Chem. 59:47–55 (1997).CrossRefGoogle Scholar
- 7.Dubois, M., K.A. Gilles, J.K. Hamilton and F. Smith, Calorimetric Method for Determination of Sugar and Related Substances, Anal. Chem., 28:350–356 (1956).CrossRefGoogle Scholar
- 8.Butterworth, R.F., L. Spahr, S. Fontaine and P. Layragues, Manganese Toxicity, Dopaminergic Dysfunction, and Hepatic Encephalopathy, Metab. Brain Dis., 10:259–267 (1995).CrossRefGoogle Scholar
- 9.Fell, J.M.E., A.P. Reynolds, N. Meadows, K. Khan, S.G. Long, G. Quaghebeur, W.J. Taylor and J.P. Milla, Manganese Toxicity in Children Receiving Long-Term Parenteral Nutrition, Lancet 347:1218–1221 (1996).CrossRefGoogle Scholar
- 10.Sawai, N. and Y. Morita, Studies on Rice Glutelin. II. Cross-Structure of Glutelin from Rice Endosperm, Agr. Biol. Chem. (Tokyo) 32:496–500 (1968).Google Scholar
- 11.Xie, Y.R. and N. Hettiarachchy, Xanthan Gum Effects on Solubility and Emulsificatin Properties, J. Food Sci. 62:1101–1104 (1997).CrossRefGoogle Scholar