Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation

•Alkaline concentration above 0.03M may cause nutrient or safety problems in extraction of rice residue protein.•Alkaline extraction may influence functional or structural properties of rice residue protein.•The LAL formation depends on the alkali concentration. This study evaluated the nutrient pro...

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Bibliographic Details
Published in:Food chemistry 2017-03, Vol.218, p.207-215
Main Authors: Hou, Furong, Ding, Wenhui, Qu, Wenjuan, Oladejo, Ayobami Olayemi, Xiong, Feng, Zhang, Weiwei, He, Ronghai, Ma, Haile
Format: Article
Language:English
Subjects:
Alkalies - chemistry
Alkalies - pharmacology
Alkaline extraction
Functional and structural properties
Hydrophobic and Hydrophilic Interactions
Lysinoalanine
Lysinoalanine - analysis
Lysinoalanine - metabolism
Oryza - metabolism
Plant Extracts - chemistry
Plant Extracts - metabolism
Plant Proteins - metabolism
RRPI
Solubility
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Summary:•Alkaline concentration above 0.03M may cause nutrient or safety problems in extraction of rice residue protein.•Alkaline extraction may influence functional or structural properties of rice residue protein.•The LAL formation depends on the alkali concentration. This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different alkali concentrations) by exploring the protein functional, structural properties and lysinoalanine (LAL) formation. The results showed that with the rising of alkali concentration from 0.03M to 0.15M, the solubility, emulsifying and foaming properties of RRPI increased at first and then descended. When the alkali concentration was greater than 0.03M, the RRPI surface hydrophobicity decreased and the content of thiol and disulfide bond, Lys and Cys significantly reduced. By the analysis of HPLC, the content of LAL rose up from 276.08 to 15,198.07mg/kg and decreased to 1340.98mg/kg crude protein when the alkali concentration increased from 0.03 to 0.09M and until to 0.15M. These results indicated that RRPI alkaline extraction concentration above 0.03M may cause severe nutrient or safety problems of protein.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.09.064