ArticleMolecules (Basel, Switzerland)2023
The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.
Article in Molecules (Basel, Switzerland), 2023. 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, 21 citations in OpenAlex.
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction.Foods (Basel, Switzerland) · 2026Article
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (Basel, Switzerland) · 2026Article
- Pea Protein Isolates: From Extraction to Functionality.Molecules (Basel, Switzerland) · 2025Review
- Enzymatic extraction improves functional and phytochemical attributes of rice protein from green and ripe grains.Food chemistry: X · 2025Article
- Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles.Molecules (Basel, Switzerland) · 2025Article
- Recent Advances, Challenges, and Functional Applications of Protein Chemical Modification in the Food Industry.Foods (Basel, Switzerland) · 2025Review
- Comparative Physicochemical and Pharmacotechnical Evaluation of Three Topical Gel-Cream Formulations.Gels (Basel, Switzerland) · 2025Article
- Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (Molecules (Basel, Switzerland) · 2025Article
- Field Cricket (Foods (Basel, Switzerland) · 2024Article
- Review
- Emerging Protein Sources for Food Production and Human Nutrition.Molecules (Basel, Switzerland) · 2023Article
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Authors and funding
6 authors at 2 institutions in 1 country.
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Abstract
The aim of the present study was to increase the value of rice protein concentrate (RPC) by improving the functional properties of a preparation subjected to acetylation and analyze the impact of this chemical modification on chemical composition, digestibility, and protein patterning using SDS-PAGE electrophoresis and FT-IR spectroscopy. In the modified samples, the protein content increased (80.90-83.10 g/100 g cf. 74.20 g/100 g in the control). Electrophoresis revealed that the content of the main rice protein fractions (prolamin and glutelin) decreased as the concentration of the modifying reagent increased. Through spectroscopic analysis, wavenumbers, corresponding to the presence of proteins or lipids, aromatic systems, and carbohydrates, were observed. The use of acetic anhydride did not change the digestibility of the modified RPC significantly when compared to that of the control sample. The acetylation of the RPC caused a significant increase in its emulsifying properties at pH 8 (1.83-14.74%) and its water-binding capacity but did not have a statistically significant impact on the oil-absorption capacity. There was a slight increase in protein solubility and a decrease in foaming capacity in the modified RPC.
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