ArticleMolecules (Basel, Switzerland)2022
Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 20 citations in OpenAlex.
- Unlocking the potential of rice bran protein: modification strategies and functional enhancements.Current research in food science · 2026Review
- Exploring bioactive and nutritional profiles in plant-based milk alternatives from green rice (Khao Dawk Mali 105) and its milling fractions.Food chemistry: X · 2026Article
- Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions.Foods (Basel, Switzerland) · 2025Article
- Rice bran protein-chitosan nanoparticle as a delivery system of ε-polylysine: preparation, characterization, antioxidant and antibacterial activity.Food chemistry: X · 2025Article
- Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization.Journal of the science of food and agriculture · 2025Article
- Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein.Journal of food science and technology · 2024Article
- Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal-Alkaline.Molecules (Basel, Switzerland) · 2023Article
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3 authors at 2 institutions in 1 country.
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Abstract
Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield. Therefore, in this study, we aimed to develop a feasible method to extract rice bran protein (RBP) of high purity and quality. We prepared RBP using low-heat-treated defatted rice bran (LDRB) and analyzed its functional properties. The protein solubility of LDRB increased from 25.4% to 56% upon increasing the pH level and was more than double that of heat-stabilized defatted rice bran. RBP prepared from LDRB had good functional properties, comparable to those of soy proteins. The emulsifying capacities of RBP were 424 ± 14 mL/g at pH 4 and 530 ± 21 mL/g at pH 7.0. Under acidic conditions, RBP showed a better emulsifying capacity than soy proteins (262 ± 1 mL/g at pH 4). RPB showed water-binding and oil-absorption capacities of 270 ± 35 g/100 g and 268 ± 30 g/100 g, respectively. Moreover, RBP showed better foaming capacity (610% vs. 590%) and foam stability (83% vs. 4%) than soy proteins; however, it lacked gelling properties. This study demonstrated that RBP is a potential new protein source in the food industry.
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