Physicochemical and Surface Properties of Rice Albumin for its Application as a Functional Food Material

The thermal and acid stability of Oryza sativa rice albumin (RA), which suppresses postprandial hyperglycaemia, was evaluated for its use in foods. RA showed high thermal stability, with a peak temperature (Tp) of 100.8 °C by differential scanning calorimetry measurement. However, its Tp shifted to...

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Published inFOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 25; no. 4; pp. 555 - 562
Main Authors Ina, Shigenobu, Hamada, Aya, Kaneko, Tomohiro, Nakajima, Natsuko, Yamaguchi, Yusuke, Akao, Makoto, Kumagai, Hitoshi, Kumagai, Hitomi
Format Journal Article
LanguageEnglish
Japanese
Published Tsukuba Japanese Society for Food Science and Technology 2019
The Japanese Society for Food Science and Technology
Japan Science and Technology Agency
Subjects
Albumin
Albumins
Calorimetry
Casein
Differential scanning calorimetry
Dithiothreitol
emulsifying properties
Foaming
foaming properties
Food additives
Functional foods & nutraceuticals
Heat resistance
heat-resistant protein
Heating
Hyperglycemia
nitrogen solubility
Oryza sativa
Properties (attributes)
Proteins
Rice
rice albumin
Rigid structures
Stability analysis
Surface properties
thermal properties
Thermal resistance
Thermal stability
α-Amylase
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Summary:The thermal and acid stability of Oryza sativa rice albumin (RA), which suppresses postprandial hyperglycaemia, was evaluated for its use in foods. RA showed high thermal stability, with a peak temperature (Tp) of 100.8 °C by differential scanning calorimetry measurement. However, its Tp shifted to 52.0 °C with the addition of dithiothreitol, suggesting that the heat resistance of RA is attributed to its rigid structure supported by intermolecular disulphide bonds. The α-amylase inhibitory activity of RA was retained even after heating to 100 °C, although it gradually decreased with longer heating times or increasing concentrations of RA. RA showed high nitrogen solubility and surface properties, such as emulsifying and foaming properties, even under acidic conditions, as opposed to other common food proteins (i.e., casein, soy protein isolate, and dried egg white). These findings suggest that RA can be used as an additive in various foods.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.25.555