{"title":"Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process","authors":"Keiko Ueda, Charin Techapun, Noppol Leksawasdi, Thanongsak Chaiyaso, Naomi Abe-Kanoh, Masanori Watanabe","doi":"10.1002/cche.70005","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat-stabilized defatted rice bran (HSDFRB). Here, we evaluated the physicochemical properties of HSDFRB protein concentrates obtained by modified IP–EWT in comparison with soybean protein, whey protein and casein.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>The protein content and recovery rate of HSDFRB protein concentrates, with a maximum of 77.0 w/w% and 41.5%, were achieved using modified IP–EWT by changing NaOH concentration and isoelectric precipitation pH and removing phosphorus recovery process. The effects of pH on solubility, emulsion activity and stability, and foam capacity and stability, and the balance of oil absorption to water absorption of HSDFRB protein concentrates were similar to those of casein, rather than soy protein and whey protein, at pH values other than in acidic range.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>HSDFRB protein concentrates concentrated by modified IP–EWT have similar physicochemical properties to casein at neutral and alkaline pH ranges.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Here, we further concentrated HSDFRB protein concentrates by modifying IP–EWT and provided insights into their application in food products at neutral and alkaline pH ranges as a plant-based casein analogs.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"880-893"},"PeriodicalIF":2.5000,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70005","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.70005","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
The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat-stabilized defatted rice bran (HSDFRB). Here, we evaluated the physicochemical properties of HSDFRB protein concentrates obtained by modified IP–EWT in comparison with soybean protein, whey protein and casein.
Findings
The protein content and recovery rate of HSDFRB protein concentrates, with a maximum of 77.0 w/w% and 41.5%, were achieved using modified IP–EWT by changing NaOH concentration and isoelectric precipitation pH and removing phosphorus recovery process. The effects of pH on solubility, emulsion activity and stability, and foam capacity and stability, and the balance of oil absorption to water absorption of HSDFRB protein concentrates were similar to those of casein, rather than soy protein and whey protein, at pH values other than in acidic range.
Conclusions
HSDFRB protein concentrates concentrated by modified IP–EWT have similar physicochemical properties to casein at neutral and alkaline pH ranges.
Significance and Novelty
Here, we further concentrated HSDFRB protein concentrates by modifying IP–EWT and provided insights into their application in food products at neutral and alkaline pH ranges as a plant-based casein analogs.
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.