Effect of Milling on the Functional Properties of Rice Bran Protein Isolates of Long-Grain Cultivars and Their Utilization in Gluten-Free Muffins Production

IF 2.5 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-08-13 DOI:10.1002/cche.70000

Amandeep Kaur, Raj Sukhwinder Singh Kaler, Amardeep Singh Virdi, Narpinder Singh

{"title":"Effect of Milling on the Functional Properties of Rice Bran Protein Isolates of Long-Grain Cultivars and Their Utilization in Gluten-Free Muffins Production","authors":"Amandeep Kaur, Raj Sukhwinder Singh Kaler, Amardeep Singh Virdi, Narpinder Singh","doi":"10.1002/cche.70000","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>Assessing the functional properties of proteins is essential for effective use of newly discovered protein-rich materials. There has been a lack of information regarding the influence of degree of milling (DoM) on the functionality of rice bran protein isolates (RBPIs) from bran of long grain indica rice cultivars (PUSA1121 and PR111). Hence, the study was designed to investigate the proximate composition, functional properties, protein profiling, and secondary structure of RBPIs. Moreover, the potential application of PIs derived from both cultivars for the preparation of starch based gluten free (GF) muffin was studied.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>Both cultivar and DoM significantly influence the functional properties of RBPIs and their suitability for muffin formulation. A notable change in secondary structure of RBPIs with extended DoM due to the inclusion of endosperm-specific proteins in rice bran was observed. Starch-based muffins enriched with RBPIs from both cultivars showed desirable texture and sensory attributes. Crust color and physical traits of GF muffins were influenced by cultivar, DoM, and PC. RBPIs of PUSA1121 at 8% DoM yielded muffins with the most desirable textural and sensory properties.</p>\n </section>\n \n <section>\n \n <h3> Conclusion</h3>\n \n <p>Both cultivars and the varying DoM have substantial impact on the protein quality and functional properties of RBPIs. The study demonstrated the promising potential of RBPIs as functional food ingredients, with implications for enhancing nutritional and textural attributes of GF muffins and potentially baked other.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>This study highlights the innovative use of RBPIs from two cultivars and DoM in starch-based muffins, demonstrating their functional potential in baked products. The inclusion of RBPIs improved both sensory appeal and overall product quality, demonstrating their potential as an economical plant protein source for bakery formulations.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"815-828"},"PeriodicalIF":2.5000,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.70000","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Background and Objectives

Assessing the functional properties of proteins is essential for effective use of newly discovered protein-rich materials. There has been a lack of information regarding the influence of degree of milling (DoM) on the functionality of rice bran protein isolates (RBPIs) from bran of long grain indica rice cultivars (PUSA1121 and PR111). Hence, the study was designed to investigate the proximate composition, functional properties, protein profiling, and secondary structure of RBPIs. Moreover, the potential application of PIs derived from both cultivars for the preparation of starch based gluten free (GF) muffin was studied.

Findings

Both cultivar and DoM significantly influence the functional properties of RBPIs and their suitability for muffin formulation. A notable change in secondary structure of RBPIs with extended DoM due to the inclusion of endosperm-specific proteins in rice bran was observed. Starch-based muffins enriched with RBPIs from both cultivars showed desirable texture and sensory attributes. Crust color and physical traits of GF muffins were influenced by cultivar, DoM, and PC. RBPIs of PUSA1121 at 8% DoM yielded muffins with the most desirable textural and sensory properties.

Conclusion

Both cultivars and the varying DoM have substantial impact on the protein quality and functional properties of RBPIs. The study demonstrated the promising potential of RBPIs as functional food ingredients, with implications for enhancing nutritional and textural attributes of GF muffins and potentially baked other.

Significance and Novelty

This study highlights the innovative use of RBPIs from two cultivars and DoM in starch-based muffins, demonstrating their functional potential in baked products. The inclusion of RBPIs improved both sensory appeal and overall product quality, demonstrating their potential as an economical plant protein source for bakery formulations.

查看原文本刊更多论文

碾磨对长粒品种米糠分离蛋白功能特性的影响及其在无麸松饼生产中的应用

背景与目的评价蛋白质的功能特性是有效利用新发现的富含蛋白质材料的必要条件。关于碾磨度（DoM）对长粒籼稻品种（PUSA1121和PR111）米糠蛋白分离物（rbpi）功能的影响，目前还缺乏相关信息。因此，本研究旨在研究rbpi的近似组成、功能特性、蛋白质谱和二级结构。此外，还研究了这两个品种衍生的pi在制备淀粉基无麸质松饼中的潜在应用。发现品种和DoM对rbpi的功能特性及其在松饼配方中的适用性有显著影响。由于在米糠中包含了胚乳特异性蛋白，具有扩展DoM的rbpi的二级结构发生了显著变化。富含两种rbpi的淀粉基松饼具有良好的质地和感官特性。GF松饼的皮色和物理性状受品种、DoM和PC的影响。在8% DoM下，PUSA1121的rbpi得到的松饼具有最理想的质地和感官特性。结论不同品种和不同DoM对rbpi的蛋白质品质和功能特性有显著影响。该研究表明rbpi作为功能性食品配料具有很大的潜力，可以提高GF松饼和其他烘焙食品的营养和质地。本研究重点介绍了两个品种的rbpi和DoM在淀粉基松饼中的创新应用，展示了它们在烘焙产品中的功能潜力。rbpi的加入提高了感官吸引力和整体产品质量，证明了它们作为面包房配方中经济的植物蛋白来源的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

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.