ArticleFoods (Basel, Switzerland)2021
Effects of High Hydrostatic Pressure Pretreatment on the Functional and Structural Properties of Rice Bran Protein Hydrolysates.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 43 citations in OpenAlex.
- Enhanced antibacterial performance of chili pepper seed protein hydrolysates by high hydrostatic pressure assisted enzymatic hydrolysis onFood chemistry: X · 2026Article
- Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications.Comprehensive reviews in food science and food safety · 2026Review
- Non-Covalent Interactions Between Quercetin and Rice Bran Protein: Mechanisms and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Impact of High Hydrostatic Pressure on the Physicochemical Characteristics, Functional Properties, Structure, and Bioactivities ofFood science & nutrition · 2025Article
- Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions.Food chemistry: X · 2025Article
- Tailoring Structural, Emulsifying, and Interfacial Properties of Rice Bran Protein Through Limited Enzymatic Hydrolysis After High-Hydrostatic-Pressure Pretreatment.Foods (Basel, Switzerland) · 2025Article
- High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources.Foods (Basel, Switzerland) · 2024Review
- Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein.Journal of food science and technology · 2024Article
- Gamma radiation vs high pressure pretreatment on physicochemical characteristics of rice bran hydrolysate.Heliyon · 2024Article
- Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review.Foods (Basel, Switzerland) · 2023Review
- Combined Neutrase-Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient.ACS omega · 2023Article
- Effect of Hydrothermal Treatment on the Structure and Functional Properties of Quinoa Protein Isolate.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
Rice bran protein (RBP) hydrolysis was conducted after high hydrostatic pressure (HHP) pretreatment. The structural and functional properties of HHP-pretreated rice bran protein hydrolysates (RBPH) were investigated. HHP pretreatments were conducted at 100, 200, and 300 MPa; then, enzymatic hydrolysis at atmospheric pressure was performed using trypsin. An RBPH sample that had not been pretreated by HHP was used as a control. Free sulfhydryl (SH) content, SDS-PAGE profiles, high-performance size exclusion chromatography (HPSEC), Fourier transform infrared (FTIR) spectrum, scanning electron microscopy (SEM), intrinsic fluorescence spectrum, solubility, and emulsifying and foaming properties were evaluated. Changes in particle size and ζ-potential were monitored. Compared with the control, the results of solubility, the emulsifying activity index (EAI) and the emulsifying stability index (ESI) increased significantly (
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Registered trials
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