tailieunhanh - The functional properties of rice protein isolate extracted by subcritical water

The optimum subcritical water extraction condition was obtained at 120 ºC in 45 min. Better functional properties were observed in subcritical water extraction products that indicated this method can be applied as a novel alternative technique to modify the properties of rice proteins isolate for the functional purposes in future. | THE FUNCTIONAL PROPERTIES OF RICE PROTEIN ISOLATE EXTRACTED BY SUBCRITICAL WATER Fatemeh Raeisi Ardali1 Anousheh Sharifan 1 Seyed Mohammad Mousavi2 Amir Mohammad Mortazavian3 Behrooz Jannat4 Address es Dr. Anousheh Sharifan 1 Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran. 2 Department of Food Science Engineering and Technology Faculty of Agricultural Engineering and Technology University of Tehran Iran. 3 Faculty of Nutrition Sciences Food Science Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran. 4 Halal Research Center Islamic Republic of Iran Tehran Iran. Corresponding author a_sharifan2000@ https ARTICLE INFO ABSTRACT Received 6. 8. 2020 Subcritical water extraction is a unique technique to produce protein isolate from foodstuffs. In this study the protein isolate from rice Revised 12. 5. 2021 bran and rice in a proportion of 8 92 was treated by subcritical water extraction. The main independent variables in extraction process Accepted 18. 5. 2021 were the extraction time 15 30 45 min and the extraction temperature 110 120 130 ºC . The Solubility foaming capacity and Published 1. 10. 2021 foaming stability emulsifying activity and emulsion stability and the degree of hydrolysis of the rice protein isolate were determined at 120 ºC in different contact time 15 30 45 min . The optimum subcritical water extraction condition was obtained at 120 ºC in 45 min. Better functional properties were observed in subcritical water extraction products that indicated this method can be applied as a novel Regular article alternative technique to modify the properties of rice proteins isolate for the functional purposes in future. Keywords Rice bran subcritical water extraction Functional INTRODUCTION were optimized in order to obtain the optimal condition of rice milk production from RBR. The RBR was .

• Sinh học
• Biotechnology and food sciences
• Functional properties of rice protein isolate
• Subcritical water
• Novel alternative technique to modify
• Subcritical water extraction
• Bacteriophages target
• Food borne pathogens in food industry
• Food borne illnesses
• Bacterial pathogens
• Design of novel pyrimidine analogs
• Synthesis of novel pyrimidine analogs
• Anti tubercular agents targeting thymidine kinase domain
• Molecular docking
• Thymidine kinase
• Nutritional factors influencing the biosynthesis
• Amyloid bioemulsifier beam1 applicable in food industry
• Plackett Burman
• Response surface method
• Solibacillus silvestris AM1 S silvestris
• Serotyping of salmonella isolates
• Salmonella isolates from food matrices
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• Baby food
• Formation of chosen MRPs
• Nutritional content of souro
• Iranian traditional food
• In vitro evaluation
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• Bacterial diversity in raw fish ceviche
• Raw fish ceviche
• Food safety
• The analyzed samples
• Chitosan nanoparticles
• Nanoparticles conjugate bacteriocin
• Lactococcus lactis subsp lactis
• Food borne pathogenic bacteria
• Magnetic micro dispersive solid phase extraction
• Food additive
• The FDA guidelines
• Self assembling manner
• Salt reduction
• Sensory preference
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• Image analysis
• External preference mapping
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• Green microalga coelastrella sp
• Vegetable oil extract
• Antitumor activity
• Sunflower oil extract
• Taxonomic investigation of euplanktonic diatom communities
• New record
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