ArticleJournal of food science and technology2022
Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Rice Bran-Derived Peptides with Antioxidant Activity: Effects of Enzymatic Hydrolysis UsingFoods (Basel, Switzerland) · 2026Article
- Structural, physicochemical, and functional properties of white and blue lupin vicilin and legumin fractions.Food chemistry: X · 2025Article
- Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products ofFoods (Basel, Switzerland) · 2023Article
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2 authors.
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Abstract
Interest in plant-based protein sources has grown rapidly. Rice bran contains excellent quality protein, but it is still rare in the market, due to its poor functional properties and undesirable odors. Therefore, we studied the Maillard reaction at different pHs on the formation of pyrazines and improved functional properties of rice bran protein hydrolysate. Protein from rice bran was extracted and hydrolyzed, using alcalase, at 55 °C for 4 h. Fructose was added, and the pH of the hydrolysate was adjusted to pHs between 7.0 and 10.0, before spray drying. Five pyrazines were detected in the hydrolysate powder, with the highest yield at pH 9 (
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