Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development
It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage (EMS), middl...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000496 |
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| author | Dan Li Mingjing Yao Yang Yang Bing Wang Dongjie Zhang Na Zhang |
| author_facet | Dan Li Mingjing Yao Yang Yang Bing Wang Dongjie Zhang Na Zhang |
| author_sort | Dan Li |
| collection | DOAJ |
| description | It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage (EMS), middle milky stage (MMS), late milky stage (LMS), waxy ripe stage (WS) and ripening stage (RS), during the seed development were investigated. It was found that with the seed developing, the molecular weight of fresh rice protein gradually become larger while the secondary structure changed from the highest content of disordered structure at MMS to the highest content of ordered structure at RS, which affect the surface hydrophobicity and then the functional properties of proteins, including foaming properties, emulsifying properties and oil holding capacity. Fresh rice protein at MMS has the strongest surface hydrophobicity while fresh edible rice protein at RS has the strongest oil holding capability. The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food. |
| format | Article |
| id | doaj-art-934d7af1b10045db8f4ca3fe47b7909b |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-934d7af1b10045db8f4ca3fe47b7909b2025-02-03T06:52:50ZengTsinghua University PressFood Science and Human Wellness2213-45302023-09-0112518501860Changes of structure and functional properties of rice protein in the fresh edible rice during the seed developmentDan Li0Mingjing Yao1Yang Yang2Bing Wang3Dongjie Zhang4Na Zhang5College of Food Science, Heilongjiang Bayi Agriculture University, Daqing 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing 163319, ChinaKey Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China; Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, ChinaKey Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, ChinaKey Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, ChinaCollege of Food Science, Heilongjiang Bayi Agriculture University, Daqing 163319, China; Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing 163319, China; Corresponding authors.Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China; Corresponding authors.It has been reported that fresh edible rice has more bioactive compounds and its protein is easier to digest and has lower hypoallergenic than mature rice. In this paper, the changes in structure and functional properties of proteins at five different stages, including early milky stage (EMS), middle milky stage (MMS), late milky stage (LMS), waxy ripe stage (WS) and ripening stage (RS), during the seed development were investigated. It was found that with the seed developing, the molecular weight of fresh rice protein gradually become larger while the secondary structure changed from the highest content of disordered structure at MMS to the highest content of ordered structure at RS, which affect the surface hydrophobicity and then the functional properties of proteins, including foaming properties, emulsifying properties and oil holding capacity. Fresh rice protein at MMS has the strongest surface hydrophobicity while fresh edible rice protein at RS has the strongest oil holding capability. The results of our study can provide a theoretical basis for the application of fresh rice protein in the food industry and help to develop new fresh edible rice food.http://www.sciencedirect.com/science/article/pii/S2213453023000496Fresh edible riceRice proteinProtein structureFunctional properties |
| spellingShingle | Dan Li Mingjing Yao Yang Yang Bing Wang Dongjie Zhang Na Zhang Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development Food Science and Human Wellness Fresh edible rice Rice protein Protein structure Functional properties |
| title | Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development |
| title_full | Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development |
| title_fullStr | Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development |
| title_full_unstemmed | Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development |
| title_short | Changes of structure and functional properties of rice protein in the fresh edible rice during the seed development |
| title_sort | changes of structure and functional properties of rice protein in the fresh edible rice during the seed development |
| topic | Fresh edible rice Rice protein Protein structure Functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000496 |
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