Rice dreg protein as a high-quality plant-based protein resource: Characterization of structural, functional, and in vitro digestive properties

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-03-18 DOI:10.1002/cche.10780

Yinghui Long, Zhi Gao, Chunhong Qiu, Jingfeng Chen, Mingyang Li, Shijun Dai, Weizheng Sun, Mouming Zhao, Guowan Su

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引用次数: 0

Abstract

Background and Objectives

Rice dregs, a by-product of the process of making sugar from broken rice, have a protein content of up to 70%. However, rice dreg protein (RDP) has not yet been fully utilized due to its high-temperature liquefaction denaturation during sugar production. In this study, the structural, functional, and in vitro digestive properties of rice protein (RP) extracted from broken rice and RDP derived from rice dregs were compared, with a view to providing a basis for further utilization of RDP.

Findings

Although RDP was a heat-denatured protein, it was found to have relatively better functional properties and a well-balanced amino acid composition. Structural analysis results revealed that RDP showed a looser and disordered structure. However, SDS-PAGE results showed that the subunit composition of the two proteins was similar. The in vitro simulated digestion results showed that the digests of RDP had higher antioxidant and ACE inhibitory activity, but RDP showed significantly lower digestibility than RP.

Conclusions

Through relevant modifications of RDP, RDP has the potential to be a good source of high-quality protein in the human diet as the demand for plant-based protein increases.

Significance and Novelty

This study can provide a basic theoretical basis for further development and utilization of RDP, which is also of great practical significance for seeking new plant protein resources and increasing the added value of broken rice.

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作为优质植物性蛋白质资源的稻米渣蛋白：结构、功能和体外消化特性的表征

米渣是用碎米制糖过程中产生的副产品，蛋白质含量高达 70%。然而，由于在制糖过程中高温液化变性，米渣蛋白（RDP）尚未得到充分利用。本研究比较了从碎米中提取的大米蛋白质（RP）和从米渣中提取的 RDP 的结构、功能和体外消化特性，以期为进一步利用 RDP 提供依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.