Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations
The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast-fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC)...
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| Format: | Article |
| Language: | English |
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Institute of Food Science and Technology
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36775/1/Assessment%20of%20children%E2%80%99s%20health%20and%20indoor%20air%20contaminants%20of%20day%20care%20centre%20in%20industrial%20area.pdf |
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| author | Chinma, Chiemela Enyinnaya Ilowefah, Muna Shammugasamy, Balakrishnan Ramakrishnan, Yogeshini Syed Muhammad, Sharifah Kharidah |
| author_facet | Chinma, Chiemela Enyinnaya Ilowefah, Muna Shammugasamy, Balakrishnan Ramakrishnan, Yogeshini Syed Muhammad, Sharifah Kharidah |
| author_sort | Chinma, Chiemela Enyinnaya |
| collection | UPM |
| description | The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast-fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC) and unfermented rice protein concentrate (UFRBPC) were 72.50%, 68.92% and 65.73%, respectively, while ash content were 4.72%, 4.61% and 3.04%, respectively. The total amino acids of YFRBPC, NFRBPC and UFRBPC were 123.16, 118.45 and 99.39, respectively. DPPH radical inhibition of YFRBPC, NFRBPC and UFRBPC were 58.62%, 55.29% and 47.14%, respectively, while ferric reducing ability power were 0.73, 0.58 and 0.41 mmol TE per gram, respectively. The highest foam capacity of UFRBPC (57.56%), NFRBPC (64.15%) and YFRBPC (76.00%) was observed at pH 9.0. YFRBPC and NFRBPC were lighter in colour than UFRBPC. YFRBPC had higher denaturation temperature and enthalpy value than NFRBPC and UFRBPC. The β-sheets structures were more in YFRBPC and NFRBPC than UNFBPC. |
| first_indexed | 2024-03-06T08:36:20Z |
| format | Article |
| id | upm.eprints-36775 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:36:20Z |
| publishDate | 2014 |
| publisher | Institute of Food Science and Technology |
| record_format | dspace |
| spelling | upm.eprints-367752015-08-21T01:53:14Z http://psasir.upm.edu.my/id/eprint/36775/ Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations Chinma, Chiemela Enyinnaya Ilowefah, Muna Shammugasamy, Balakrishnan Ramakrishnan, Yogeshini Syed Muhammad, Sharifah Kharidah The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast-fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC) and unfermented rice protein concentrate (UFRBPC) were 72.50%, 68.92% and 65.73%, respectively, while ash content were 4.72%, 4.61% and 3.04%, respectively. The total amino acids of YFRBPC, NFRBPC and UFRBPC were 123.16, 118.45 and 99.39, respectively. DPPH radical inhibition of YFRBPC, NFRBPC and UFRBPC were 58.62%, 55.29% and 47.14%, respectively, while ferric reducing ability power were 0.73, 0.58 and 0.41 mmol TE per gram, respectively. The highest foam capacity of UFRBPC (57.56%), NFRBPC (64.15%) and YFRBPC (76.00%) was observed at pH 9.0. YFRBPC and NFRBPC were lighter in colour than UFRBPC. YFRBPC had higher denaturation temperature and enthalpy value than NFRBPC and UFRBPC. The β-sheets structures were more in YFRBPC and NFRBPC than UNFBPC. Institute of Food Science and Technology 2014-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36775/1/Assessment%20of%20children%E2%80%99s%20health%20and%20indoor%20air%20contaminants%20of%20day%20care%20centre%20in%20industrial%20area.pdf Chinma, Chiemela Enyinnaya and Ilowefah, Muna and Shammugasamy, Balakrishnan and Ramakrishnan, Yogeshini and Syed Muhammad, Sharifah Kharidah (2014) Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations. International Journal of Food Science & Technology, 49 (10). pp. 2204-2213. ISSN 0950-5423; ESSN: 1365-2621 10.1111/ijfs.12533 |
| spellingShingle | Chinma, Chiemela Enyinnaya Ilowefah, Muna Shammugasamy, Balakrishnan Ramakrishnan, Yogeshini Syed Muhammad, Sharifah Kharidah Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations |
| title | Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations |
| title_full | Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations |
| title_fullStr | Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations |
| title_full_unstemmed | Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations |
| title_short | Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations |
| title_sort | chemical antioxidant functional and thermal properties of rice bran proteins after yeast and natural fermentations |
| url | http://psasir.upm.edu.my/id/eprint/36775/1/Assessment%20of%20children%E2%80%99s%20health%20and%20indoor%20air%20contaminants%20of%20day%20care%20centre%20in%20industrial%20area.pdf |
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