PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Vetor (Online) |
Texto Completo: | https://periodicos.furg.br/vetor/article/view/2240 |
Resumo: | The aim of this study was to isolate proteins from rice flour using an enzymatic method with the enzyme Termamyl®. The functional properties of solubility, water and oil holding capacity, emulsifying capacity, foam property and "in vitro" digestibility in flour and isolate were determined. The protein isolate was obtained after the reaction with the enzyme Termamyl® during 90 minutes at 90 ºC. The slurry was then filtered and dried at 35 ºC during 24 hours, obtaining 91.2 % of protein (dry basis) in the isolate. The values of the functional properties presented by the rice flour were: 17.8 % solubility at pH 10 and 6.2 % at pH 5; 1.13 mL oil/g of protein of emulsifying capacity; 2.46 g/g of sample of water holding capacity; oil holding capacity of 1.61 g/g of sample, and "in vitro" digestibility of 57.6 %. The protein isolate presented the following values: solubility of 7.4 % at pH 11 and 1.1 % at pH of 4.5; emulsifying capacity of 3 mL oil/g of protein, water holding capacity of 5.4 g/g of sample and oil holding capacity of 6.3 g/g of sample and "in vitro" digestibility of 83.6 %. All the isolate functional properties values, except the solubility, were better than the raw material values. |
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PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIESIsolado protéico de farinha de arroz: caracterização e propriedades funcionaisEngenhariasCiências AgráriasAlimentosThe aim of this study was to isolate proteins from rice flour using an enzymatic method with the enzyme Termamyl®. The functional properties of solubility, water and oil holding capacity, emulsifying capacity, foam property and "in vitro" digestibility in flour and isolate were determined. The protein isolate was obtained after the reaction with the enzyme Termamyl® during 90 minutes at 90 ºC. The slurry was then filtered and dried at 35 ºC during 24 hours, obtaining 91.2 % of protein (dry basis) in the isolate. The values of the functional properties presented by the rice flour were: 17.8 % solubility at pH 10 and 6.2 % at pH 5; 1.13 mL oil/g of protein of emulsifying capacity; 2.46 g/g of sample of water holding capacity; oil holding capacity of 1.61 g/g of sample, and "in vitro" digestibility of 57.6 %. The protein isolate presented the following values: solubility of 7.4 % at pH 11 and 1.1 % at pH of 4.5; emulsifying capacity of 3 mL oil/g of protein, water holding capacity of 5.4 g/g of sample and oil holding capacity of 6.3 g/g of sample and "in vitro" digestibility of 83.6 %. All the isolate functional properties values, except the solubility, were better than the raw material values.O presente trabalho teve como objetivo isolar as proteínas da farinha de arroz pelo método enzimático, utilizando a enzima Termamyl®. Foram determinadas as propriedades funcionais de solubilidade, capacidade de retenção de água e óleo, capacidade emulsificante, propriedades espumantes e digestibilidade “in vitro” na farinha e no isolado protéico de arroz. O isolado protéico foi obtido após a reação com a enzima Termamyl® durante 90 minutos a 97°C e posterior separação das proteínas por filtração e secagem a 35 °C por 24 horas obtendo um teor de proteína de 91,2 % em base seca, no isolado. Os valores das propriedades funcionais da farinha de arroz foram: solubilidade de 17,8 % em pH 10 e 6,2 % em pH 5; capacidade emulsificante de 1,13 mL de óleo/g de proteína, capacidade de absorção de água de 2,46 g/g de amostra, capacidade de retenção de óleo de 1,61 g/g amostra e digestibilidade “in vitro” da proteína de 57,6 %. O isolado protéico apresentou solubilidade de 7,4 % em pH 11 e 1,1% em pH 4,5; capacidade emulsificante de 3mL de óleo/g de proteína, capacidade de absorção de água de 5,4 g/g de amostra, capacidade de retenção de óleo de 6,3 g/g amostra e digestibilidade “in vitro” da proteína de 83, 6 %. Todas as propriedades funcionais, exceto a solubilidade, foram melhoradas no isolado, quando comparado com a matéria-prima.Universidade Federal do Rio Grande2016-09-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.furg.br/vetor/article/view/2240VETOR - Journal of Exact Sciences and Engineering; Vol. 24 No. 1 (2014); 53-65VETOR - Revista de Ciências Exatas e Engenharias; v. 24 n. 1 (2014); 53-652358-34520102-7352reponame:Vetor (Online)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGporhttps://periodicos.furg.br/vetor/article/view/2240/3803Copyright (c) 2016 VETOR - Revista de Ciências Exatas e Engenhariasinfo:eu-repo/semantics/openAccessLatorres, Juliana MachadoPaiva, Ana RaisaGonzales, Bruna AraújoMellado, Myriam Salas2016-09-23T00:56:36Zoai:periodicos.furg.br:article/2240Revistahttps://periodicos.furg.br/vetorPUBhttps://periodicos.furg.br/vetor/oaigmplatt@furg.br2358-34520102-7352opendoar:2016-09-23T00:56:36Vetor (Online) - Universidade Federal do Rio Grande (FURG)false |
dc.title.none.fl_str_mv |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES Isolado protéico de farinha de arroz: caracterização e propriedades funcionais |
title |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES |
spellingShingle |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES Latorres, Juliana Machado Engenharias Ciências Agrárias Alimentos |
title_short |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES |
title_full |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES |
title_fullStr |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES |
title_full_unstemmed |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES |
title_sort |
PROTEIN ISOLATE OF RICE FLOUR: CHARACTERIZATION E FUNCTIONAL PROPERTIES |
author |
Latorres, Juliana Machado |
author_facet |
Latorres, Juliana Machado Paiva, Ana Raisa Gonzales, Bruna Araújo Mellado, Myriam Salas |
author_role |
author |
author2 |
Paiva, Ana Raisa Gonzales, Bruna Araújo Mellado, Myriam Salas |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Latorres, Juliana Machado Paiva, Ana Raisa Gonzales, Bruna Araújo Mellado, Myriam Salas |
dc.subject.por.fl_str_mv |
Engenharias Ciências Agrárias Alimentos |
topic |
Engenharias Ciências Agrárias Alimentos |
description |
The aim of this study was to isolate proteins from rice flour using an enzymatic method with the enzyme Termamyl®. The functional properties of solubility, water and oil holding capacity, emulsifying capacity, foam property and "in vitro" digestibility in flour and isolate were determined. The protein isolate was obtained after the reaction with the enzyme Termamyl® during 90 minutes at 90 ºC. The slurry was then filtered and dried at 35 ºC during 24 hours, obtaining 91.2 % of protein (dry basis) in the isolate. The values of the functional properties presented by the rice flour were: 17.8 % solubility at pH 10 and 6.2 % at pH 5; 1.13 mL oil/g of protein of emulsifying capacity; 2.46 g/g of sample of water holding capacity; oil holding capacity of 1.61 g/g of sample, and "in vitro" digestibility of 57.6 %. The protein isolate presented the following values: solubility of 7.4 % at pH 11 and 1.1 % at pH of 4.5; emulsifying capacity of 3 mL oil/g of protein, water holding capacity of 5.4 g/g of sample and oil holding capacity of 6.3 g/g of sample and "in vitro" digestibility of 83.6 %. All the isolate functional properties values, except the solubility, were better than the raw material values. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-09-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.furg.br/vetor/article/view/2240 |
url |
https://periodicos.furg.br/vetor/article/view/2240 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.furg.br/vetor/article/view/2240/3803 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 VETOR - Revista de Ciências Exatas e Engenharias info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 VETOR - Revista de Ciências Exatas e Engenharias |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal do Rio Grande |
publisher.none.fl_str_mv |
Universidade Federal do Rio Grande |
dc.source.none.fl_str_mv |
VETOR - Journal of Exact Sciences and Engineering; Vol. 24 No. 1 (2014); 53-65 VETOR - Revista de Ciências Exatas e Engenharias; v. 24 n. 1 (2014); 53-65 2358-3452 0102-7352 reponame:Vetor (Online) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
instname_str |
Universidade Federal do Rio Grande (FURG) |
instacron_str |
FURG |
institution |
FURG |
reponame_str |
Vetor (Online) |
collection |
Vetor (Online) |
repository.name.fl_str_mv |
Vetor (Online) - Universidade Federal do Rio Grande (FURG) |
repository.mail.fl_str_mv |
gmplatt@furg.br |
_version_ |
1797041761229471744 |