Comparison between protein functional properties of two rice cultivars

Autores
Pinciroli, María; Vidal, Alfonso Andres; Añon, Maria Cristina; Martinez, Estela Nora
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The functional properties of proteins from a high-protein?content rice cultivar (Nutriar) were analyzed and compared with those from a usual Latin-American cultivar (El Paso 144). Isolates from brown and milled flours were prepared and their emulsifying, foaming, and hydration properties studied. The four isolates displayed a very low solubility within a wide range of moderate pH, but demonstrate a significantly higher solubility at extreme pHs (either high or low). Nutriar isolates had a significantly higher solubility and greater surface properties than El Paso 144 isolates. The Nutriar isolate from brown flour was more soluble at pH 9 than the other isolates and moreover showed the highest capacity for forming and stabilizing foams and emulsions. In contrast, the Nutriar isolate from milled rice exhibited a higher solubility and greater foaming properties at an acid pH. The surface properties and solubility were significantly correlated among the four samples. All four isolates exhibited good water imbibition and water-holding capacities.
Fil: Pinciroli, María. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vidal, Alfonso Andres. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martinez, Estela Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Rice (Oryza sativa L.) proteins
Protein isolate
Functional properties
Solubility
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/154470
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Comparison between protein functional properties of two rice cultivarsPinciroli, MaríaVidal, Alfonso AndresAñon, Maria CristinaMartinez, Estela NoraRice (Oryza sativa L.) proteinsProtein isolateFunctional propertiesSolubilityhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4The functional properties of proteins from a high-protein?content rice cultivar (Nutriar) were analyzed and compared with those from a usual Latin-American cultivar (El Paso 144). Isolates from brown and milled flours were prepared and their emulsifying, foaming, and hydration properties studied. The four isolates displayed a very low solubility within a wide range of moderate pH, but demonstrate a significantly higher solubility at extreme pHs (either high or low). Nutriar isolates had a significantly higher solubility and greater surface properties than El Paso 144 isolates. The Nutriar isolate from brown flour was more soluble at pH 9 than the other isolates and moreover showed the highest capacity for forming and stabilizing foams and emulsions. In contrast, the Nutriar isolate from milled rice exhibited a higher solubility and greater foaming properties at an acid pH. The surface properties and solubility were significantly correlated among the four samples. All four isolates exhibited good water imbibition and water-holding capacities.Fil: Pinciroli, María. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vidal, Alfonso Andres. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Martinez, Estela Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2009-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/154470Pinciroli, María; Vidal, Alfonso Andres; Añon, Maria Cristina; Martinez, Estela Nora; Comparison between protein functional properties of two rice cultivars; Elsevier Science; LWT - Food Science and Technology; 42; 10; 12-2009; 1605-16100023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643809001649info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.06.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:44:30Zoai:ri.conicet.gov.ar:11336/154470instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:44:31.089CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison between protein functional properties of two rice cultivars
title Comparison between protein functional properties of two rice cultivars
spellingShingle Comparison between protein functional properties of two rice cultivars
Pinciroli, María
Rice (Oryza sativa L.) proteins
Protein isolate
Functional properties
Solubility
title_short Comparison between protein functional properties of two rice cultivars
title_full Comparison between protein functional properties of two rice cultivars
title_fullStr Comparison between protein functional properties of two rice cultivars
title_full_unstemmed Comparison between protein functional properties of two rice cultivars
title_sort Comparison between protein functional properties of two rice cultivars
dc.creator.none.fl_str_mv Pinciroli, María
Vidal, Alfonso Andres
Añon, Maria Cristina
Martinez, Estela Nora
author Pinciroli, María
author_facet Pinciroli, María
Vidal, Alfonso Andres
Añon, Maria Cristina
Martinez, Estela Nora
author_role author
author2 Vidal, Alfonso Andres
Añon, Maria Cristina
Martinez, Estela Nora
author2_role author
author
author
dc.subject.none.fl_str_mv Rice (Oryza sativa L.) proteins
Protein isolate
Functional properties
Solubility
topic Rice (Oryza sativa L.) proteins
Protein isolate
Functional properties
Solubility
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The functional properties of proteins from a high-protein?content rice cultivar (Nutriar) were analyzed and compared with those from a usual Latin-American cultivar (El Paso 144). Isolates from brown and milled flours were prepared and their emulsifying, foaming, and hydration properties studied. The four isolates displayed a very low solubility within a wide range of moderate pH, but demonstrate a significantly higher solubility at extreme pHs (either high or low). Nutriar isolates had a significantly higher solubility and greater surface properties than El Paso 144 isolates. The Nutriar isolate from brown flour was more soluble at pH 9 than the other isolates and moreover showed the highest capacity for forming and stabilizing foams and emulsions. In contrast, the Nutriar isolate from milled rice exhibited a higher solubility and greater foaming properties at an acid pH. The surface properties and solubility were significantly correlated among the four samples. All four isolates exhibited good water imbibition and water-holding capacities.
Fil: Pinciroli, María. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vidal, Alfonso Andres. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martinez, Estela Nora. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description The functional properties of proteins from a high-protein?content rice cultivar (Nutriar) were analyzed and compared with those from a usual Latin-American cultivar (El Paso 144). Isolates from brown and milled flours were prepared and their emulsifying, foaming, and hydration properties studied. The four isolates displayed a very low solubility within a wide range of moderate pH, but demonstrate a significantly higher solubility at extreme pHs (either high or low). Nutriar isolates had a significantly higher solubility and greater surface properties than El Paso 144 isolates. The Nutriar isolate from brown flour was more soluble at pH 9 than the other isolates and moreover showed the highest capacity for forming and stabilizing foams and emulsions. In contrast, the Nutriar isolate from milled rice exhibited a higher solubility and greater foaming properties at an acid pH. The surface properties and solubility were significantly correlated among the four samples. All four isolates exhibited good water imbibition and water-holding capacities.
publishDate 2009
dc.date.none.fl_str_mv 2009-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/154470
Pinciroli, María; Vidal, Alfonso Andres; Añon, Maria Cristina; Martinez, Estela Nora; Comparison between protein functional properties of two rice cultivars; Elsevier Science; LWT - Food Science and Technology; 42; 10; 12-2009; 1605-1610
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/154470
identifier_str_mv Pinciroli, María; Vidal, Alfonso Andres; Añon, Maria Cristina; Martinez, Estela Nora; Comparison between protein functional properties of two rice cultivars; Elsevier Science; LWT - Food Science and Technology; 42; 10; 12-2009; 1605-1610
0023-6438
1096-1127
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643809001649
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2009.06.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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