SpringerLink
Log in

Oleaginous Brans (Rice and Barley Brans) as Sustainable Alternative of Protein

  • Chapter
  • First Online:
Oilseed Meal as a Sustainable Contributor to Plant-Based Protein

  • 123 Accesses

Abstract

Valorisation and reuse of food by-products is one of the major problems faced by food sector for the sustainable development. Cereal by-products including bran are substantial and economical source of lipids (essential fatty acids), carbohydrates, proteins (essential amino acid), some of the vitamins majorly vitamin E; B-complex, phytochemicals and micro nutrients and having significant applications in food products due to its nutritional profile and physiological impacts. Rice bran have nutritionally preferred amino acids compared to wheat and some other cereal bran protein. Protein content varied from 9.60–18.6% dry basis in cereal brans. Recently, researchers are more focused on creating feasible and cheaper protein sources to meet global demand. Several bioactive peptides can be obtained from rice bran and brewer’s spent grain using enzyme hydrolysis. On the basis of vast functional properties bran proteins can be utilised into numerous food products. Present chapter covers extraction methods of proteins from barley and rice bran and it’s functional properties characteristics along with utilisation in food sector.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
EUR 29.95
Price includes VAT (Germany)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
EUR 149.79
Price includes VAT (Germany)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
EUR 192.59
Price includes VAT (Germany)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Afzalinia S, Shaker M, Zare E (2004) Comparison of different rice milling methods. Can Biosyst Eng 46(3):63–66

    Google Scholar 

  • Agboola S, Darren NG, Mills D (2005) Characterisation and functional properties of Australian rice protein isolates. J Cereal Sci 41:283–290

    Article  CAS  Google Scholar 

  • Akter D, Begum R, Rahman MN, Talukder N, Alam MJ (2020) Optimization of extraction process parameter for rice bran protein concentrate and its utilization in high protein biscuit formulation. Curr Res Nutr Food Sci 8(2):596–608

    Article  Google Scholar 

  • Al-Doury MKW, Hettiarachchy NS, Horax R (2018) Rice-endosperm and rice bran proteins: a review. J Am Oil Chem 95(8):943–956

    Article  CAS  Google Scholar 

  • Aletor O, Oshodi AA, Ipinmoroti K (2002) Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates. Food Chem 78:63–68

    Article  CAS  Google Scholar 

  • Al-Mashhadani HA, Rahem ET, Saheab MA (2019) Effect of fermentation of wheat bran and barley on the improvement of nutritional value. Plant Arch 19(2):4162–4164

    Google Scholar 

  • Amagliani L, O’Regan J, Kelly AL, O’Mahony JA (2017a) The composition, extraction, functionality and applications of rice proteins: a review. Trends Food Sci Technol 64:1–12

    Article  CAS  Google Scholar 

  • Amagliani L, O’Regan J, Kelly AL, O’Mahony JA (2017b) Composition and protein profile analysis of rice protein ingredients. J Food Compos Anal 59:18–26

    Article  CAS  Google Scholar 

  • Andersen OS, Fuchs M (2009) Preparation and some functional properties of rice bran protein concentrate at different degree of hydrolysis using bromelain and alkaline extraction. Prep Biochem Biotechnol 39(2):183–193

    Article  Google Scholar 

  • Arsa S, Theerakulkait C (2015) Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition. J Food Sci Technol 52:5285–5291

    Article  CAS  PubMed  Google Scholar 

  • Baik BK, Ullrich SE (2008) Barley for food: characteristics, improvement, and renewed interest. J Cereal Sci 48(2):233–242

    Article  CAS  Google Scholar 

  • Bandyopadhyay K, Misra G, Ghosh S (2008) Preparation and characterisation of protein hydrolysates from Indian defatted rice bran meal. J Oleo Sci 57:47–52. https://doi.org/10.5650/jos.57.47

    Article  CAS  PubMed  Google Scholar 

  • Bandyopadhyay K, Chakraborty C, Barman AK (2012) Effect of microwave and enzymatic treatment on the recovery of protein from Indian defatted rice bran meal. J Oleo Sci 61(10):525–529

    Article  CAS  PubMed  Google Scholar 

  • Bangar SP, Sandhu KS, Purewal SS, Kaur M, Kaur P, Siroha AK, Kumar M (2022) Fermented barley bran: an improvement in phenolic compounds and antioxidant properties. J Food Process Preserv 46(10):e15543

    Article  CAS  Google Scholar 

  • Bedin S, Netto FM, Bragagnolo N, Taranto OP (2020a) Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction. Sep Sci Technol 55(2):300–312

    Article  CAS  Google Scholar 

  • Bedin S, Zanella K, Bragagnolo N, Taranto OP (2020b) Implication of microwaves on the extraction process of rice bran protein. Braz J Chem Eng 36:1653–1665

    Article  Google Scholar 

  • Bera MB, Mukherjee RK (1989) Solubility, emulsifying, and foaming properties of rice bran protein concentrates. J Food Sci 54(1):142–145

    Article  CAS  Google Scholar 

  • Bernardi S, Corso MP, Baraldi IJ, Colla E, Canan C (2018) Obtaining concentrated rice bran protein by alkaline extraction and stirring–optimization of conditions. Int Food Res J 25(3):1133–1139

    CAS  Google Scholar 

  • Bhatty RS (1993) Physicochemical properties of roller-milled barley bran and flour. Cereal Chem 70:397–402

    CAS  Google Scholar 

  • Cao X, Wen H, Li C, Gu Z (2009) Differences in functional properties and biochemical characteristics of congenetic rice proteins. J Cereal Sci 50(2):184–189

    Article  CAS  Google Scholar 

  • Celus I, Brijs K, Delcour JA (2007) Enzymatic hydrolysis of brewers’ spent grain proteins and technofunctional properties of the resulting hydrolysates. J Agric Food Chem 55(21):8703–8710

    Article  CAS  PubMed  Google Scholar 

  • Chandi GK, Sogi DS (2007) Functional properties of rice bran protein concentrate. J Food Eng 79:592–597

    Article  CAS  Google Scholar 

  • Chanput W, Theerakulkait C, Nakai S (2009) Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates. J Cereal Sci 49(3):422–428

    Article  CAS  Google Scholar 

  • Cheetangdee N, Benjakul S (2015) Antioxidant activities of rice bran protein hydrolysates in bulk oil and oil-in-water emulsion. J Sci Food Agric 95(7):1461–1468

    Article  CAS  PubMed  Google Scholar 

  • Chen YJ, Chen YY, Wu CT, Yu CC, Liao HF (2010a) Prolamin, a rice protein, augments anti-leukaemia immune response. J Cereal Sci 51(2):189–197

    Article  CAS  Google Scholar 

  • Chen L, Temelli F, Liu H, Wang Y (2010b) Functionality of barley proteins extracted and fractionated by alkaline and alcohol methods. Cereal Chem 87(6):597–606

    Article  Google Scholar 

  • Cheung IW, Cheung LK, Tan NY, Li-Chan EC (2012) The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates. Food Chem 134(3):1297–1306

    Article  CAS  PubMed  Google Scholar 

  • Chittapalo T, Noomhorm A (2009) Ultrasonic assisted alkali extraction of protein from defatted rice bran and properties of the protein concentrates. Int J Food Sci Technol 44(9):1843–1849

    Article  CAS  Google Scholar 

  • Cho SJ, Lee SD, Han SW (2022) Functional properties of rice bran proteins extracted from low-heat-treated defatted rice bran. Molecules 27(21):7212

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Damodaran S (2008) Amino acids, peptides and proteins. Fennema’s Food Chem 4:425–439

    Google Scholar 

  • Dawson IK, Russell J, Powell W, Steffenson B, Thomas WT, Waugh R (2015) Barley: a translational model for adaptation to climate change. New Phytol 206(3):913–931

    Article  PubMed  Google Scholar 

  • de Mesa-Stonestreet NJ, Alavi S, Gwirtz J (2012) Extrusion-enzyme liquefaction as a method for producing sorghum protein concentrates. J Food Eng 108(2):365–375

    Google Scholar 

  • Dunna, Roy B (2013) Breeding, biotechnology and seed production of field crops. New India Publishing Agency.

    Google Scholar 

  • Esa NM, Ling TB, Peng LS (2013) By-products of rice processing: an overview of health benefits and applications. Rice Research: Open Access.

    Google Scholar 

  • Esmaeili M, Rafe A, Shahidi SA, Ghorbani Hasan-Saraei A (2016) Functional properties of rice bran protein isolate at different pH levels. Cereal Chem 93(1):58–63

    Article  CAS  Google Scholar 

  • Fabian C, Ju YH (2011) A review on rice bran protein: its properties and extraction methods. Crit Rev Food Sci Nutr 51(9):816–827

    Article  CAS  PubMed  Google Scholar 

  • Fathi P, Moosavi-Nasab M, Mirzapour-Kouhdasht A, Khalesi M (2021) Generation of hydrolysates from rice bran proteins using a combined ultrasonication-Alcalase hydrolysis treatment. Food Biosci 42:101110

    Article  CAS  Google Scholar 

  • Faulks AJ, Shewry PR, Miflin BJ (1981) The polymorphism and structural homology of storage polypeptides (hordein) coded by the Hot 2 locus in barley (Hordeum vulgare L.). Biochem Genet 19:841–858

    Article  CAS  PubMed  Google Scholar 

  • Feng H, Barbosa-Cánovas GV, Weiss J (eds) (2011) Ultrasound technologies for food and bioprocessing, vol 1. Springer, New York, p 599

    Google Scholar 

  • Fraterrigo Garofalo S, Tommasi T, Fino D (2021) A short review of green extraction technologies for rice bran oil. Biomass Convers Biorefin 11:569–587

    Article  CAS  Google Scholar 

  • Friedman M (2013) Anticarcinogenic, cardioprotective, and other health benefits of tomato compounds lycopene, α-tomatine, and tomatidine in pure form and in fresh and processed tomatoes. J Agric Food Chem 61(40):9534–9550

    Article  CAS  PubMed  Google Scholar 

  • Gadalkar SM, Gogate PR, Rathod VK (2017) Recovery of proteins from rice mill industry waste (rice bran) using alkaline or NaCl-assisted alkaline extraction processes. J Food Process Eng 40(3):e12430

    Article  Google Scholar 

  • Gul K, Yousuf B, Singh AK, Singh P, Wani AA (2015) Rice bran: nutritional values and its emerging potential for development of functional food—a review. Bioact Carbohydr Diet Fibre 6(1):24–30

    Article  CAS  Google Scholar 

  • Guo T, Horvath C, Chen L, Chen J, Zheng B (2020) Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review. Trends Food Sci Technol 103:109–117

    Google Scholar 

  • Gupta S, Chandi GK, Sogi DS (2008) Effect of extraction temperature on functional properties of rice bran protein concentrates. Int J Food Eng 4(2)

    Google Scholar 

  • Hamada JS (1997) Characterization of protein fractions of rice bran to devise effective methods of protein solubilization. Cereal Chem 74(5):662–668

    Article  CAS  Google Scholar 

  • Hamada JS (1999) Use of proteases to enhance solubilization of rice bran proteins. J Food Biochem 23(3):307–321

    Article  CAS  Google Scholar 

  • Han SW, Chee KM, Cho SJ (2015) Nutritional quality of rice bran protein in comparison to animal and vegetable protein. Food Chem 172:766–769

    Article  CAS  PubMed  Google Scholar 

  • He XH, Liu HZ, Li L, Zhao GL, Wang Q, Chen QL (2014) Effects of high pressure on the physicochemical and functional properties of peanut protein isolates. Food Hydrocoll 36(5):123–129

    Article  CAS  Google Scholar 

  • Hoogenkamp H, Kumagai H, Wanasundara JPD (2017) Rice protein and rice protein products. In: Sustainable protein sources. Academic Press, pp 47–65

    Google Scholar 

  • Houde M, Khodaei N, Benkerroum N, Karboune S (2018) Barley protein concentrates: extraction, structural and functional properties. Food Chem 254:367–376

    Article  CAS  PubMed  Google Scholar 

  • İşçimen EM, Hayta MEHMET (2018) Optimisation of ultrasound assisted extraction of rice bran proteins: effects on antioxidant and antiproliferative properties. Qual Assur Saf Crops Foods 10(2):165–174

    Article  Google Scholar 

  • Jaeger A, Zannini E, Sahin AW, Arendt EK (2021) Barley protein properties, extraction and applications, with a focus on brewers’ spent grain protein. Food 10(6):1389

    Article  CAS  Google Scholar 

  • Jiamyangyuen S, Srijesdaruk V, Harper WJ (2005) Extraction of rice bran protein concentrate and its application in bread. Extraction 27(1):56

    Google Scholar 

  • Jideani VA (2011) Functional properties of soybean food ingredients in food systems. Soybean-Biochemistry, Chemistry and Physiology 345–366

    Google Scholar 

  • Jongjareonrak A, Srikok K, Leksawasdi N, Andreotti C (2015) Extraction and functional properties of protein from de-oiled rice bran. Chiang Mai Univ J Neural Sci 14(2):163–174

    Google Scholar 

  • Juliano BO (1985) Criteria and test for rice grain quality. Rice Chemistry and Technology 443–513

    Google Scholar 

  • Juliano BO, Tuaño APP (2019) Gross structure and composition of the rice grain. In: In rice. AACC International Press, Elsevier Inc. pp 31–53

    Google Scholar 

  • Kalpanadevi C, Singh V, Subramanian R (2018) Influence of milling on the nutritional composition of bran from different rice varieties. J Food Sci Tech 55:2259–2269

    Google Scholar 

  • Kaufmann C, Sauer WC, Cervantes M, Zhang Y, He J, Rademacher M, Htoo JK (2005) Amino acid and energy digestibility in different sources of rice bran for growing pigs. Can J Anim Sci 85(3):355–363

    Article  CAS  Google Scholar 

  • Köhn CR, Almeida JC, Schmidt MM, Vidal AR, Kempka AP, Demiate IM, Prestes RC (2016) Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound. Int Food Res J 23(2):653

    Google Scholar 

  • Kong B, **ong YL (2007) Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. J Agric Food Chem 54:6059–6068

    Google Scholar 

  • Krishnan HB, White JA, Pueppke SG (1992) Characterization and localization of rice (Oryza sativa L.) seed globulins. Plant Sci 81:1–11

    Article  CAS  Google Scholar 

  • Kumar KS, Ganesan K, Selvaraj K, Rao PS (2014) Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty–an edible seaweed. Food Chem 153:353–360

    Article  Google Scholar 

  • Lavanya MN, Venkatachalapathy N, Manickavasagan A (2017) Physicochemical characteristics of rice bran. In: Brown rice. pp 79–90.

    Google Scholar 

  • Lawal OS, Adebowale KO, Adebowale YA (2007) Functional properties of native and chemically modified protein concentrates from Bambarra groundnut. Food Res Int 40:1003–1011

    Article  CAS  Google Scholar 

  • Leal FHPN, Senna CDA, Kupski L, Mendes GDRL, Badiale-Furlong E (2021) Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates. Int J Food Sci Technol 56(11):5445–5451

    Article  CAS  Google Scholar 

  • Lekhi AK (2004) Extraction and functional properties of barley proteins

    Google Scholar 

  • Li J, Zu YG, Fu, YJ, Yang, YC, Li SM, Li ZN, Wink M (2010) Optimization of microwave-assisted extraction of triterpene saponins from defatted residue of yellow horn (Xanthoceras sorbifolia Bunge.) kernel and evaluation of its antioxidant activity. Innov Food Sci Emerg Technol 11(4):637–643

    Google Scholar 

  • Londhe SV, Joshi MS, Bhosale AA, Kale SB (2011) Isolation of quality soy protein from soya flakes. Int J Res Pharm Biomed Sci 2(3):1175–1177

    Google Scholar 

  • Lv SW, Sun LH, Zhao SY, Bao YM (2017) Effect of dry heat stabilisation on the functional properties of rice bran proteins. Int J Food Sci Technol 52(8):1836–1843

    Article  CAS  Google Scholar 

  • Ly HL, Tran TMC, Tran TTT, Ton NMN, Le VVM (2018) Application of ultrasound to protein extraction from defatted rice bran. Int Food Res J 25(2):695–701

    CAS  Google Scholar 

  • Mao X, Hua Y (2012) Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.). Int J Mol Sci 13(2):1561–1581

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mawal YR, Mawal MR, Ranjekar PK (1987) Biochemical and immunological characterization of rice albumin. Biosci Rep 7(1):1–9

    Article  CAS  PubMed  Google Scholar 

  • Mohamed A, Hojilla-Evangelista MP, Peterson SC, Biresaw G (2007) Barley protein isolate: thermal, functional, rheological, and surface properties. J Am Oil Chem Soc 84:281–288

    Article  CAS  Google Scholar 

  • Moure A, Sineiro J, Domínguez H, Parajo JC (2006) Functionality of oilseed protein products: A review. Food Res Int 39:945–963

    Google Scholar 

  • Niu L, Wu L, **ao J (2017) Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates. Carbohydr Polym 175:311–319

    Article  CAS  PubMed  Google Scholar 

  • Nurul I, Noor AM, Kamariah L (2015) Rice bran water extraction through autoclaving and sonication: protein content and amino acid profile. J Appl Sci Agric 10(5 Special):97–103

    Google Scholar 

  • Özdestan Ö, Erol T, Acar A (2014) Phytosterols in rice bran and usage of rice bran in food industry. In Proceedings of 9th Baltic conference on food science and technology “food for consumer well-being” FoodBalt. pp 24–27

    Google Scholar 

  • Peyrano F, Speroni F, Avanza MV (2015) Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure. Innov Food Sci Emerg Technol 33:38–46

    Article  Google Scholar 

  • Phongthai S, Lim ST, Rawdkuen S (2016) Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties. J Cereal Sci 70:146–154

    Article  CAS  Google Scholar 

  • Phongthai S, Homthawornchoo W, Rawdkuen SJIFRJ (2017) Preparation, properties and application of rice bran protein: a review. Int Food Res J 24(1)

    Google Scholar 

  • Piu L, Tassoni A, Serrazanetti DI, Ferri M, Babini E, Tagliazucchi D, Gianotti A (2014) Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins. Food Chem 155:199–206

    Google Scholar 

  • Prakash J, Ramaswamy HS (1996) Rice bran proteins: properties and food uses. Crit Rev Food Sci Nutr 36(6):537–552

    Article  CAS  PubMed  Google Scholar 

  • Prasad MN, Sanjay KR, Shravya Khatokar M, Vismaya MN, Nanjunda Swamy S (2011) Health benefits of rice bran-a review. J Nutr Food Sci 1(3):1–7

    Google Scholar 

  • Qi JC, Zhang GP, Zhou MX (2006) Protein and hordein content in barley seeds as affected by nitrogen level and their relationship to beta-amylase activity. J Cereal Sci 43:103–107

    Article  Google Scholar 

  • Rafe A, Sadeghian A, Hoseini-Yazdi SH (2016) Physicochemical, functional, and nutritional characteristics of stabilized rice bran form tarom cultivar. Food Sci Nutr 5:407–414

    Article  PubMed  PubMed Central  Google Scholar 

  • Rohman A, Helmiyati S, Penggalih M, Setyaningrum D (2014) Rice in health and nutrition. Int Food Res J 21:13–24

    Google Scholar 

  • Romero A, Beaumal V, David-Briand E, Cordobes F, Guerrero A, Anton M (2012) Interfacial and emulsifying behaviour of rice protein concentrate. Food Hydrocoll 29(1):1–8

    Article  CAS  Google Scholar 

  • Salcedo G, Sanchez-Monge R, Argamenteria A, Aragoncillo C (1980) The A-hordeins as a group of salt soluble hydrophobic proteins. Plant Sci Lett 19:109–119

    Article  CAS  Google Scholar 

  • Santiago LG, Castro GR (2016) Novel technologies for the encapsulation of bioactive food compounds. Curr Opin Food Sci 7:78–85

    Article  Google Scholar 

  • Saunders RM (1985) Rice bran: composition and potential food uses. Food Rev Int 1(3):465–495

    Article  CAS  Google Scholar 

  • Sharif MK, Butt MS, Anjum FM, Khan SH (2014) Rice bran: a novel functional ingredient. Crit Rev Food Sci Nutr 54(6):807–816

    Article  CAS  PubMed  Google Scholar 

  • Sharma HR, Chauhan GS, Agrawal K (2004) Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking. Int J Food Prop 7(3):603–614

    Google Scholar 

  • Sharma P, Gujral HS (2010) Milling behavior of hulled barley and its thermal and pasting properties. J Food Eng 97(3):329–334

    Google Scholar 

  • Shewry PR, Kreis M, Parmar S, Lew EL, Kasarda DD (1985) Identification of γ-type hordeins in barley. FEBS Lett 190(1):61–64

    Article  CAS  Google Scholar 

  • Shewry PR, Casey R (1999) Seed proteins. In Seed Proteins, Shewry PR, Casey R eds (Dordrecht, The Netherlands: Kluwer Academic Publishers) pp. 1–10

    Google Scholar 

  • Shi M, Huang LY, Nie N, Ye JH, Zheng XQ, Lu JL, Liang YR (2017) Binding of tea catechins to rice bran protein isolate: interaction and protective effect during in vitro digestion. Food Res Int 93:1–7

    Article  CAS  PubMed  Google Scholar 

  • Shih FF, Daigle KW (2000) Preparation and characterization of rice protein isolates. J Am Oil Chem Soc 77(8):885–889

    Article  CAS  Google Scholar 

  • Silpradit K, Tadakittasarn S, Rimkeereel H, Winitchai S, Haruthaithanasan V (2010) Optimization of rice bran protein hydrolysate production using alcalase. Asian J Food Agro-Ind 3:221–231

    Google Scholar 

  • Singh TP, Siddiqi RA, Sogi DS (2021) Enzymatic modification of rice bran protein: impact on structural, antioxidant and functional properties. LWT 138:110648

    Article  CAS  Google Scholar 

  • Sohail M, Rakha A, Butt MS, Iqbal MJ, Rashid S (2017) Rice bran nutraceutics: a comprehensive review. Crit Rev Food Sci Nutr 57(17):3771–3780

    Article  CAS  PubMed  Google Scholar 

  • Song HY, Shin YJ, Song KB (2012) Preparation of a barley bran protein–gelatin composite film containing grapefruit seed extract and its application in salmon packaging. J Food Eng 113(4):541–547

    Article  CAS  Google Scholar 

  • Sullivan P, O’Flaherty J, Brunton N, Arendt E, Gallagher E (2010a) Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour. Eur Food Res Technol 231(3):441–453. https://doi.org/10.1007/s00217-010-1297-4

    Article  CAS  Google Scholar 

  • Sullivan P, O’Flaherty J, Brunton N, Gee VL, Arendt E, Gallagher E (2010b) Chemical composition and microstructure of milled barley fractions. Eur Food Res Technol 230(4):579–595

    Article  CAS  Google Scholar 

  • Sullivan P, Arendt E, Gallagher E (2013) The increasing use of barley and barley by-products in the production of healthier baked goods. Trends Food Sci Technol 29(2):124–134

    Article  CAS  Google Scholar 

  • Sun Q, **ong CSL (2014) Functional and pasting properties of pea starch and peanut protein isolate blends. Carbohydr Polym 101:1134–1139

    Article  CAS  PubMed  Google Scholar 

  • Sun LH, Lv SW, He LY (2017) Comparison of different physical technique-assisted alkali methods for the extraction of rice bran protein and its characterizations. Int J Food Eng 13(10)

    Google Scholar 

  • Tang S, Hettiarachchy NS, Shellhammer TH (2002) Protein extraction from heatstabilized defatted rice bran. 1. Physical processing and enzyme treatments. J Agric Food Chem 50(25):7444–7448

    Article  CAS  PubMed  Google Scholar 

  • Tang S, Hettiarachchy NS, Horax R, Eswaranandam S (2003) Physicochemical properties and functionality of rice bran protein hydrolyzate prepared from heat-stabilized defatted rice bran with the aid of enzymes. J Food Sci 68(1):152–157

    Article  CAS  Google Scholar 

  • Tang DS, Yin GM, He YZ, Hu SQ, Li B, Li L, Liang HL, Borthakur D (2009) Recovery of protein from brewer’s spent grain by ultrafiltration. Biochem Eng J 48(1):1–5

    Article  CAS  Google Scholar 

  • Tang DS, Tian YJ, He YZ, Li L, Hu SQ, Li B (2010) Optimisation of ultrasonic assisted protein extraction from brewer’s spent grain. Czech J Food Sci 28(1):9–17

    Article  CAS  Google Scholar 

  • Theerakulkait C, Chaiseri S, Mongkolkanchanasiri S (2006) Extraction and some functional properties of protein extract from rice bran. Agric Nat Res 40(5):209–214

    Google Scholar 

  • Verma DK, Srivastav PP (2017) Proximate composition, mineral content and fatty acids analyses of aromatic and non-aromatic Indian rice. Rice Sci 24(1):21–31

    Article  Google Scholar 

  • Vieira E, Rocha MAM, Coelho E, Pinho O, Saraiva JA, Ferreira IMPLVO, Coimbra MA (2014) Valuation of brewer’s spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans. Ind Crops Prod 52:136–143

    Article  CAS  Google Scholar 

  • Waglay A, Karboune S, Alli I (2014) Potato protein isolates: recovery and characterization of their properties. Food Chem 142:373–382

    Article  CAS  PubMed  Google Scholar 

  • Wang C, Johnson LA (2001) Functional properties of hydrothermally cooked soy protein products. J Am Oil Chem Soc 78:89–195

    Article  Google Scholar 

  • Wang M, Hettiarachchy NS, Qi M, Burks W, Siebenmorgen T (1999) Preparation and functional properties of rice bran protein isolate. J Agric Food Chem 47(2):411–416

    Article  CAS  PubMed  Google Scholar 

  • Wang C, Tian Z, Chen L, Temelli F, Liu H, Wang Y (2010) Functionality of barley proteins extracted and fractionated by alkaline and alcohol methods. Cereal Chem 87(6):597–606

    Google Scholar 

  • Wang J, Shimada M, Kato Y, Kusada M, Nagaoka S (2015) Cholesterol-lowering effect of rice bran protein containing bile acid-binding proteins. Biosci Biotechnol Biochem 79(3):456–461

    Article  CAS  PubMed  Google Scholar 

  • Wang S, Wang T, Sun Y, Cui Y, Yu G, Jiang L (2022) Effects of high hydrostatic pressure pretreatment on the functional and structural properties of rice bran protein hydrolysates. Food 11(1):29

    Article  Google Scholar 

  • Watchararuji K, Goto M, Sasaki M, Shotipruk A (2008) Value-added subcritical water hydrolysate from rice bran and soybean meal. Bioresour Technol 99(14):6207–6213

    Article  CAS  PubMed  Google Scholar 

  • Weir GSD (1986) Protein hydrolysates as flavourings. In Developments in food proteins

    Google Scholar 

  • **a N, Wang JM, Gong Q, Yang XQ, Yin SW, Qi JR (2012a) Characterization and in vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction. J Cereal Sci 56(2):482–489

    Article  CAS  Google Scholar 

  • **a N, Wang J, Yang X, Yin S, Qi J, Hu L, Zhou X (2012b) Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment. J Food Eng 110(1):95–101

    Article  CAS  Google Scholar 

  • Yadav RB, Yadav BS, Chaudhary D (2011) Extraction, characterization and utilization of rice bran protein concentrate for biscuit making. Br Food J 113(9):1173–1182

    Article  Google Scholar 

  • Yadav RB, Khatkar BS, Yadav BS (2013) Electrophoretic characterization and functional properties of rice proteins from Indian rice cultivars. Int J Food Prop 16:1776–1788

    Article  CAS  Google Scholar 

  • Yeom HJ, Lee EH, Ha MS, Ha SD, Bae DH (2010) Production and physicochemical properties of rice bran protein isolates prepared with autoclaving and enzymatic hydrolysis. J Korean Soc Appl Biol Chem 53(1):62–70

    Article  CAS  Google Scholar 

  • Yeung J, Vasanthan T (2001) Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling. J Agric Food Chem 49(1):331–335

    Article  CAS  PubMed  Google Scholar 

  • Zaky AA, Chen Z, Qin M, Wang M, Jia Y (2020) Assessment of antioxidant activity, amino acids, phenolic acids and functional attributes in defatted rice bran and rice bran protein concentrate. Prog Nutr 22(4):e2020069

    CAS  Google Scholar 

  • Zaky AA, Abd El-Aty AM, Ma A, Jia Y (2022) An overview on antioxidant peptides from rice bran proteins: extraction, identification, and applications. Crit Rev Food Sci Nutr 62(5):1350–1362

    Article  CAS  PubMed  Google Scholar 

  • Zhang HJ, Zhang H, Wang L, Guo XN (2012) Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran. Food Res Int 47(2):359–363

    Article  CAS  Google Scholar 

  • Zhang Y, Wang B, Zhang W, Xu W, Hu Z (2019) Effects and mechanism of dilute acid soaking with ultrasound pretreatment on rice bran protein extraction. J Cereal Sci 87:318–324

    Article  CAS  Google Scholar 

  • Zhao M, Lan Y, Cui L, Monono E, Rao J, Chen B (2020) Formation, characterization, and potential food application of rice bran wax oleogels: expeller-pressed corn germ oil versus refined corn oil. Food Chem 309:125704

    Article  CAS  PubMed  Google Scholar 

  • Zhou Z, Robards K, Helliwell S, Blanchard C (2002) Composition and functional properties of rice. Int J Food Sci Technol 37(8):849–868

    Article  CAS  Google Scholar 

  • Zhou K, Canning C, Sun S (2013) Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation. LWT-Food Sci Technol 50(1):331–335

    Article  CAS  Google Scholar 

  • Zhu SM, Lin SL, Ramaswamy HS, Yu Y, Zhang QT (2017) Enhancement of functional properties of rice bran proteins by high pressure treatment and their correlation with surface hydrophobicity. Food Bioproc Technol 10:317–327

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India

    Parveen Kumari & Ankur Luthra

  2. Department of Food Science and Technology, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Sonipat, Haryana, India

    Vanya Pareek

  3. Shri Niwas Food Industries, Rai, Sonepat, India

    Tanu Malik

Authors
  1. Parveen Kumari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ankur Luthra
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Vanya Pareek
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Tanu Malik
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, India

    Manoj Kumar

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  3. Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Parmjit S. Panesar

Rights and permissions

Reprints and permissions

Copyright information

© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Kumari, P., Luthra, A., Pareek, V., Malik, T. (2024). Oleaginous Brans (Rice and Barley Brans) as Sustainable Alternative of Protein. In: Kumar, M., Punia Bangar, S., Panesar, P.S. (eds) Oilseed Meal as a Sustainable Contributor to Plant-Based Protein. Springer, Cham. https://doi.org/10.1007/978-3-031-47880-2_12

Download citation

Publish with us

Policies and ethics

Search

Navigation