Table 2 - uploaded by Gib Chatchaporn Uraipong
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This thesis investigated the antioxidant, antidiabetic and antihypertensive activities of peptides derived from rice bran proteins. Albumin, globulin, prolamin and glutelin were sequentially extracted from rice bran and the proteins were hydrolysed with four protease preparations, namely Alcalase, Neutrase, Flavourzyme and Protamex, for up to 240 m...
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Citations
... Although its stated characteristics vary, albumin has a range of molecular weights and isoelectric points. Interestingly, its hydrolysates show enhanced inhibitory activity against the angiotensin-converting enzyme (ACE), indicating potential advantages against hypertension (Uraipong andZhao, 2016, Uraipong, 2016) [36,35] . Globulin fraction is salt-soluble due to its net electrical charge (Amagliani et al., 2017, Hamada, 1997) [3,12] , the second most abundant rice seed protein, containing proteins rich in cysteine and methionine but lysine constitutes a lesser amount. ...
... Although its stated characteristics vary, albumin has a range of molecular weights and isoelectric points. Interestingly, its hydrolysates show enhanced inhibitory activity against the angiotensin-converting enzyme (ACE), indicating potential advantages against hypertension (Uraipong andZhao, 2016, Uraipong, 2016) [36,35] . Globulin fraction is salt-soluble due to its net electrical charge (Amagliani et al., 2017, Hamada, 1997) [3,12] , the second most abundant rice seed protein, containing proteins rich in cysteine and methionine but lysine constitutes a lesser amount. ...
... Endosperm (milled rice) contains several protein fractions, including 5.0-8.0% prolamin, 15% albumin plus globulin, and the remaining portion of glutelin [52]. Rice bran proteins contain more albumin than endosperm proteins and are found in the aleurone layer and germ as distinct protein bodies called globoids [53]. ...
Rice is food consumed regularly and is vital for the food security of over half the world’s population. Rice production on a global scale is predicted to rise by 58 to 567 million tonnes (Mt) by 2030. Rice contains a significant number of calories and a wide variety of essential vitamins, minerals, and other nutritional values. Its nutrients are superior to those found in maize, wheat, and potatoes. It is also recognised as a great source of vitamin E and B5 as well as carbohydrates, thiamine, calcium, folate, and iron. Phytic acid and phenols are among the phenolic compounds found in rice, alongside sterols, flavonoids, terpenoids, anthocyanins, tocopherols, tocotrienols, and oryzanol. These compounds have been positively linked to antioxidant properties and have been shown to help prevent cardiovascular disease and diabetes. This review examines recent global rice production, selected varieties, consumption, ending stocks, and the composition of rice grains and their nutritional values. This review also includes a new method of paddy storage, drying, and grading of rice. Finally, the environmental impacts concerning rice cultivation are discussed, along with the obstacles that must be overcome and the current policy directions of rice-producing countries.
... Albumin hydrolysates are also found to exhibit the highest Angiotensin-converting enzyme (ACE) inhibiting activity amongst the rice protein fractions, thus possessing high nutraceutical utility by aiding in the relief of hypertension. [16,47] Functional bioactive peptides and compounds have been derived from albumin proteins, peptide compounds such as "oryzatensin" obtained from the 'RA5ʹ fraction of albumin show bio-regulatory activity in the human gut by influencing contraction of the ileum. [48] Trypsin hydrolysed denatured albumin (MW 800 to 2100Da) shows high antioxidant activity, surpassing the activity of its native Rice Bran Protein (RBP) and hydrolysate forms. ...
Food industry is actively searching for sustainable, economical, and high-quality protein source. Rice and its milling by-products prove to be cheap, high-quality sources of protein possessing immense nutritional and functional benefits. Rice seed protein (RSP) content and its quality, amino acid profile and fractions (i.e. albumin, globulins, prolamins and glutelins) have significant varietal influence. The functional properties (solubility, foaming properties, oil and water absorption , emulsification properties, etc.) depend on various factors such as extraction method, treatments, pH, concentration of salt & sugar in the foods. RSP has low solubility but various protein modification treatments have resulted in significant improvement in its solubility and other consumer preferential properties. RSP exhibits some therapeutic and nutraceutical properties such as hypoallergenic, antitu-mor, anti-atherosclerotic, antigenic properties with sound amino acid profile and substantial biological value. It can be used for biopolymer, bioactive compound delivery system, and effective natural antioxi-dant, treatment of hypertension and also for baby food formulations. This review discusses grain structure, composition, protein types, protein quality, extraction methods, functional properties and its modification. RSP is exceedingly comparable to existing protein sources such as soy, casein and fenugreek. Thus, RSP may be considered as a potential ingredient for food and allied industry.
