Zobrazeno 1 - 10
of 489
pro vyhledávání: '"rice bran protein"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 367-378 (2024)
As the main by-product of rice processing, rice bran is rich in many nutriments, such as oil, protein, and bioactive substances. The protein content in rice bran accounts for about 15%~17% of rice bran, which is divided into albumin, globulin, gliadi
Externí odkaz:
https://doaj.org/article/fe1ce0e03cd44a998ac9470fa918edcf
Autor:
Aroonrat Pharapirom, Phatthawin Setthaya, Arpamas Vachiraarunwong, Akkasit Jongjareonrak, Kenji Sato, Rawiwan Wongpoomchai, Jetsada Ruangsuriya
Publikováno v:
Journal of Functional Foods, Vol 120, Iss , Pp 106391- (2024)
Rice bran residues are known as low economic-value and contain high protein nutritional value. This notion has caught interest of scientists to study the proteins and their hydrolysates from this bioresource. However, reports on the biological activi
Externí odkaz:
https://doaj.org/article/a46cf33423ea4a69a797534aeb581bb9
Autor:
Weiqi LIU, Yuanyuan DENG, Zhencheng WEI, Yan ZHANG, Xiaojun TANG, Guang LIU, Pengfei ZHOU, Mingwei ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 194-201 (2023)
In this text, rice bran protein (RBP) was extracted from rice bran using natural deep eutectic solvents (NADES), as well as the extraction processing of parameters were systemically optimized. RBP was characterized by fourier transform infrared spect
Externí odkaz:
https://doaj.org/article/9fb5c10978764066927fa7284dbd6956
Publikováno v:
Foods, Vol 13, Iss 15, p 2328 (2024)
Rice bran, a byproduct of rice milling, comprises 12–14% protein. The foaming properties and associated mechanisms of the composite rice bran protein system were not well studied. In this study, a composite protein system composed of rice bran prot
Externí odkaz:
https://doaj.org/article/b65f5eef64564270ba004249c66bcd85
Publikováno v:
Foods, Vol 13, Iss 13, p 2072 (2024)
Protein-based emulsion gels have tunable viscoelasticity that can be applied to improve the stability of bioactive ingredients. As the by-product of rice processing, rice bran protein (RBP) has high nutritional value and good digestibility, exhibitin
Externí odkaz:
https://doaj.org/article/449b68ee14984d038b99519fdafdf9c6
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 135-142 (2023)
In order to improve the mechanical properties, water resistance and barrier properties of rice bran protein (RBP) film, glycosylated RBP (RBP-G) film and RBP-G-chitosan composite (RBP-G-CS) film were prepared. The effects of the mass ratio of glucose
Externí odkaz:
https://doaj.org/article/5b8528eef4454566905ac935d850ff79
Publikováno v:
Shipin yu jixie, Vol 40, Iss 1, Pp 204-211,240 (2024)
Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran pro
Externí odkaz:
https://doaj.org/article/9be1c4bbd6ff4be6956b5dab79f84bf6
Autor:
Ning Wang, Donghua Wang, Kaiwen Xing, Xiaoyu Han, Shan Gao, Tong Wang, Dianyu Yu, Walid Elfalleh
Publikováno v:
Ultrasonics Sonochemistry, Vol 99, Iss , Pp 106577- (2023)
Rice bran protein (RBP)-tannic acid (TA) complex was prepared and the RBP-TA emulsions were subjected to ultrasonic treatment with different powers. Ultrasonic treatment has a positive effect on improving the properties of RBP-TA emulsion. This study
Externí odkaz:
https://doaj.org/article/2f6288ff3cc943f08f3d831cdeb4a07f
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 2, Pp 41-47 (2023)
为解决富硒米糠蛋白提取率低、提取时间长及提取后功能特性下降等问题，以脱脂富硒米糠粉为原料，通过单因素试验和正交试验对超声-微波协同提取富硒米糠蛋白的工艺进行优化，通过与
Externí odkaz:
https://doaj.org/article/d8d7c957cec444eca10525d73ccbd15b
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 149-157 (2022)
The effects of lipid peroxidation on rice bran protein (RBP) structure was examined through Raman Spectroscopy. 2,2’-azobis (2-amidinopropane) dihydrochloride (AAPH), acrolein, and malondialdehyde (MDA) are chosen for lipid peroxidation. Incubation
Externí odkaz:
https://doaj.org/article/b9c3a45a91964f378ad553149a64e1f9