Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein

De-oiled rice bran is a good source of high-quality protein; however, the current practice of desolventization at high temperature (110-120 °C) denatures the protein, making its extraction difficult and uneconomical. The present study aims to investigate the effect of low temperature desolventization of de-oiled rice bran (LTDRB) on extraction, yield, and purity of protein and its comparison with protein obtained from high temperature desolventized de-oiled rice bran (HTDRB). The optimal conditions for preparation of protein from LTDRB were: extraction pH 11.00, extraction duration 52 min, and extraction temperature 58 °C resulting in an extraction efficiency, yield, and purity of 54.0, 7.23, and 78.70%, respectively. The LTDRB showed a positive impact on the color, solubility, foaming capacity and stability of protein whereas the absorption and emulsification properties were better for HTDRB protein. Significant decrease in enthalpy (ΔH) for denaturation was observed for LTDRB protein as compared to HTDRB protein. Scanning electron microscopy analysis revealed that HTDRB protein was more compact than LTDRB protein. LTDRB protein had smaller particle size distribution than HTDRB. Study suggested that low temperature desolventization can result in higher protein extraction with better physico-chemical, structural, and functional properties of protein obtained from DRB.

Comparative evaluation of milk proteins and oil-seed-cake-derived proteins extracted by chemical and biological methods for obesity management

BACKGROUND

In light of the exponential rise in global population, there is a critical requirement to reduce food waste on a global scale. According to studies, agricultural wastes such as oil-seed cakes offer great nutritional value. Acid precipitation (A) and alkaline extraction methods (traditional methods) were used to extract protein from oil-seed cakes; however, both procedures are linked to decreased protein quality and quantity, which prompted the development of a novel strategy known as the biological/microbial/probiotic (B) method. Therefore, the present study aimed to highlight the optimal way of protein extraction from oil-seed cakes and the effect of extraction methods on protein efficacy against obesity. The outcomes were also compared with milk proteins.

RESULTS

In vitro study provided evidence that proteins from both sources (plant and milk) suppressed adipogenesis and stimulated adipolysis in 3T3L-1 cells. For the in vivo study, mice were fed with different protein extracts: soya protein preparation (SPP), ground protein preparation (GPP), whey protein (WP) and casein protein (CP) containing 40% of their calories as fat. Body weight decreased significantly in all the rats except CP-fed rats. Body mass index, atherogenic index, plasma triglyceride and very-low-density lipoprotein cholesterol level decreased significantly in all the groups in comparison to the model group (high-fat-diet group), but the decrease was more pronounced in plant proteins than milk proteins. In hepatocytes, the expression of fasting-induced adipose factor, carnitine palmitoyltransferase I and peroxisome proliferator-activated receptor α genes was increased significantly in SPP-fed groups. Adiponectin gene expression was upregulated significantly in visceral fat tissue in groups fed SPP-B, GPP-A and CP, whereas leptin gene was downregulated significantly in all groups except SPP-A.

CONCLUSION

This study demonstrates that SPP-B showed the most effective anti-obesity property, followed by WP. Additionally, we found that the biological precipitation approach produced better outcomes for plant proteins isolated from oil-seed cakes than the acid precipitation method. © 2023 Society of Chemical Industry.

Techno-functional attributes of oilseed proteins: influence of extraction and modification techniques

Plant-based protein isolates and concentrates are nowadays becoming popular due to their nutritional, functional as well as religious concerns. Among plant proteins, oilseeds, a vital source of valuable proteins, are continuously being explored for producing protein isolates/concentrates. This article delineates the overview of conventional as well as novel methods for the extraction of protein and their potential impact on its hydration, surface properties, and rheological characteristics. Moreover, proteins undergo several modifications using physical, chemical, and biological techniques to enhance their functionality by altering their microstructure and physical performance. The modified proteins hold a pronounced scope in novel food formulations. An overview of these protein modification approaches and their effects on the functional properties of proteins have also been presented in this review.

Hydrolysis of peanut (Arachis hypogea L) protein concentrate by fungal crude protease extract: effect on structural, functional and in-vitro protein digestibility

Peanut protein concentrates (PPCs) were subjected to hydrolysis by crude protease extract (CPE) obtained from three fungi viz; Rhizopus oligosporus, Trichoderma reesei, and Aspergillus oryzae and the effect on structural, functional and in-vitro protein digestibility (IVPD) properties were studied. Particle size was found significantly (p ≤ 0.05) lower in hydrolyzed samples than un-treated samples. Fourier transform infrared spectroscopy (FTIR) spectrum of hydrolyzed samples displayed intense absorbance peaks in the wavelength ranging from 1500 to 2600 cm^-1. Peanut protein concentrates hydrolyzed by CPE from R. oligosporus showed higher surface hydrophobicity (564.18). Total sulfhydryl content was found lower in all the hydrolyzed samples whereas, reverse trend was observed for exposed sulfhydryl content. The structural changes simultaneously affected the functional and IVPD attributes of hydrolyzed PPCs. In comparison to the PPCs hydrolysed using crude extracts from T. reesei and R. oligosporus, PPCs hydrolysed by A, oryzae showed higher solubility, water and oil binding capacity, foaming capacity and foam stability. Higher IVPD values of 86.70% was also found in PPCs hydrolyzed with CPE of A. oryzae. The study established that CPE hydrolysis of PPCs has potential for scale-up studies and may serve as a cost effective alternative to protein hydrolysis with pure enzymes.

Pearl millet based pasta: optimization of extrusion process through response surface methodology

This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50-90 °C), feed moisture content (FM) (25-35%, w.b.), feeder speed (FS) (8-16 rpm) and screw speed to feeder speed ratio (SS:FS) (8-12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70 °C, FM of 30% (w.b.), FS of 12 rpm and SS:FS ratio of 10 with low CT (≤ 5.25 min), CL (≤ 7.45%) and high HC (≥ 2.30 g g^-1), SC (≥ 3.14 ml g^-1), good hardness (≥ 11.11 N), SP (≥ 1.24 N) and CH (≥ 6.09 N mm).

Effect of integrated weed management practices on performance of dry direct seeded rice (Oryza sativa L.)

Weeds are serious problem in dry direct seeded rice (DDSR). A field experiment was conducted during rainy seasons of 2010 and 2011 at research farm of the Regional Agricultural Research Station (RARS) Parwanipur, to study the effect of integrated weed management practices on the performance of dry direct seeded rice. Ten treatment combinations viz; weedy, weed free (weekly), Pendimethalin fb (followed by) Bispyribac, Pendimethalin fb two hand weeding, Stale seedbed fb Bispyribac, Stale seedbed fb Pendimethalin fb Bispyribac, Mulch 4 t/ha fb Bispyribac fb one hand weeding, Stale seedbed fb mulch 4 t/ha fb Bispyribac, Pendimethalin and Sesbania co-culture fb 2,4-D Na salt fb one hand weeding and Pendimethalin fb 2,4-D fb one hand weeding were tested in a randomized complete block design and replicated thrice. Observations were taken on weed, plant growth and yield attributes, yield, and socio-economic parameters. All weed control treatments significantly reduced the weed density and dry weight of weed resulting significant increase in yield of DSR over weedy check in both years. Weed free treatment resulted the highest yield, however, it was not economical due to high cost of cultivation. The use of Pendimethalin fb 2,4-D fb one hand weeding produced yield (5161 in 2010 and 6160 kg/ha in 2011) which were statistically at par with yield (5305 in 2010 and 6319 kg/ha in 2011) obtained under the weed free treatment. Further, the highest benefit cost ratio (CBR) 1.77 and 2.22 and net return Rs 47700 and 75084/ha during 2010 and 2011, respectively, were obtained under this treatment indicating its superiority over other treatments. The grain yield, yield attributing characters viz. panicles per m2, panicle weight, filled grain per panicle, thousand grain weight as influenced by different weed management practices revealed that higher yield resulted from weed free plot followed by Pendimethalin followed by two hand weeding and Pendimethalin followed by 2,4-D followed by one hand weeding. However, the net return per unit investment resulted highest in Pendimethalin followed by 2,4-D followed by one hand weeding. This proved that amid increasing wage rate and labor scarcity integrated weed management through Pendimethalin 30 EC (stomp) @ 1 kg a. i./ha as pre- emergence herbicide application followed by 2,4-D sodium salt 80 WP @ 0.5 kg a.i./ha followed by one hand weeding or stale seed bed followed by Pendimethalin 30 EC (stomp) @ 1 kg a. i./ha followed by Bispyribac (nominee gold) @ 25 g a. i./ha 10 % @ 200 ml/ha at 20 days of seeding resulted best alternative for manual hand weeding practices giving higher net return per unit investment. Agronomy Journal of Nepal (Agron JN) Vol. 3. 2013, Page 53-63 DOI: http://dx.doi.org/10.3126/ajn.v3i0.9006

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P < 0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P < 0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P < 0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

Effect of fiber incorporation on rheological and chapati making quality of wheat flour

Traditional Indian unleavened bread (chapati) was prepared by incorporating wheat bran (insoluble fiber) and oat bran (soluble fiber) at different levels into whole wheat flour. Central composite rotatable design with 2 independent variables (wheat bran and oat bran) at 5 levels (wheat bran 3-9, oat bran 6-12%) was used to design the experiments. The flour samples containing different concentration of bran were analysed for pasting and mixing characteristics. Wheat bran had a negative (p ≤ 0.05) effect on peak viscosity, break down and final viscosity, whereas oat bran had a positive (p ≤ 0.05) effect on set back and final viscosity. Among mixing characteristics, the peak value was negatively affected (p ≤ 0.05) with increase in the level of both variables. Both variables had positive (p ≤ 0.05) effect on hardness of chapati while the cohesiveness, chewiness and overall acceptability scores were negatively affected. Based on compromise optimization, it is recommended to incorporate 5.5 g wheat bran and 9.7 g oat bran per 100 g flour for making optimally acceptable fiber rich chapati.

Ra-Po-Pb isotope systematics in waters of Sambhar Salt Lake, Rajasthan (India): geochemical characterization and particulate reactivity

The Sambhar Salt Lake hydrological system, including river waters, groundwaters, evaporating pans and sub-surface brines, has been analyzed for the salt content (TDS) and naturally occurring radionuclides (210Po, 210Pb and 226,228Ra). The abundance of these radionuclides and their activity ratios show a wide variation in different hydrological regimes, which helps to geochemically characterize the lake system. A significantly lower Ra to total dissolved solids (TDS) ratio in the brines (by two to three orders of magnitude), when compared to the groundwaters and river waters, suggests removal of dissolved Ra by co-precipitation with Ca-Mg minerals at an early stage of the brine evolution. The concentration of Ra in evaporating lake/pan waters saturates at a value of about 10 mBq L (-1) [corrected] over the salinity range of 100-370gL(-1); attributable to its equilibration with the clay minerals. The two distinct regimes, saline lake system (lake water, evaporating pans and sub-surface brines) and groundwaters have been identified based on their differences in the distribution of 226,228Ra isotopes. This observation points to the conclusion that the groundwaters and the lake brines are not intimately coupled in terms of their origin and evolution. The abundances of 210Po and 210Pb along with their activity ratios (210Po/210Pb) are markedly different among the surface lake waters/evaporating pans, sub-surface lake brines and groundwaters. These differences are explained in terms of different geochemical behaviour of these nuclides in presence of algae and organic matter present in these water regimes.

Effect of some natural pesticides on entomogenous muscardine fungi

Five commercial preparations of natural pesticides were tested for in vitro compatibility with muscardine fungi, Beauveria brongniartii and Metarhizium anisopliae. Neemark (azadirachtin) was found compatible with both the fungi. Phytoallexin, the natural fungicide, significantly inhibited the growth of both the fungi, while other natural pesticides showed moderate to severe inhibition.