Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Int J Biol Macromol. 2023 Jul 1;242(Pt 3):124908. doi: 10.1016/j.ijbiomac.2023.124908. Epub 2023 May 20.
Rice bran protein concentrates (RBPC) were extracted using mild alkaline solvents (pH: 8, 9, 10). The physicochemical, thermal, functional, and structural aspects of freeze-drying (FD) and spray-drying (SD) were compared. FD and SD of RBPC had porous and grooved surfaces, with FD having non-collapsed plates and SD being spherical. Alkaline extraction increases FD's protein concentration and browning, whereas SD inhibits browning. According to amino acid profiling, RBPC-FD9's extraction optimizes and preserves amino acids. A tremendous particle size difference was prominent in FD, thermally stable at a minimal maximum of 92 °C. Increased pH extraction gives FD greater exposal surface hydrophobicity and positively relates to denaturation enthalpy. Mild pH extraction and drying significantly impacted solubility, improved emulsion properties, and foaming properties of RBPC as observed in acidic, neutral, and alkaline environments. RBPC-FD9 and RBPC-SD10 extracts exhibit outstanding foaming and emulsion activity in all pH conditions, respectively. Appropriate drying selection, RBPC-FD or SD potentially employed as foaming/emulsifier agent or meat analog.
米糠蛋白浓缩物（RBPC）采用温和碱性溶剂（pH：8、9、10）提取。比较了冷冻干燥（FD）和喷雾干燥（SD）的物理化学、热学、功能和结构方面。FD 和 SD 的 RBPC 具有多孔和凹槽表面，FD 具有未坍塌的板，SD 为球形。碱性提取会增加 FD 的蛋白质浓度和褐变，而 SD 则抑制褐变。根据氨基酸分析，RBPC-FD9 的提取优化并保留了氨基酸。FD 中的粒径差异非常显著，在 92°C 时达到最小最大值，具有热稳定性。增加 pH 值提取会使 FD 的疏水性暴露表面增加，并与变性焓呈正相关。温和的 pH 值提取和干燥对 RBPC 在酸性、中性和碱性环境中的溶解度、乳液性能和泡沫性能有显著影响。在所有 pH 值条件下，RBPC-FD9 和 RBPC-SD10 提取物均表现出出色的泡沫和乳化活性。适当的干燥选择，FD 或 SD 的 RBPC 可能作为泡沫/乳化剂或肉类替代品使用。
