naa a22 4500 510724957 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0844-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0844-3 Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein [Elektronische Daten] [Qiang Zhao, Hua Xiong, Cordelia Selomulya, Xiao Chen, Shengfang Huang, Xia Ruan, Qiang Zhou, Wenjing Sun] This work was done to investigate the effects of different drying methods in the preparation of rice protein isolates (RPIs), as the understanding could provide useful information regarding applications of plant proteins in the food industry. RPI from rice dreg protein, a cheap by-product from the production of rice syrups, was extracted using an alkali solution along with isoelectric precipitation, and subsequently dried by freeze drying (FD-RPI) or spray drying (SD-RPI). The differences in biochemical, physical, and structural characteristics were observed for the dried proteins. SD-RPI had higher protein solubility and emulsifying activity at the pH values between 5 and 11, with higher foaming capacities (127.08 ± 2.25% compared to 118.83 ± 2.71%) than FD-RPI. However, FD-RPI had larger mean diameter (2,114.2 ± 79.6nm compared to 490.4 ± 44.8nm of SD-RPI), higher water/oil holding capacity (p < 0.05), and thermal stability. In addition, FD-RPI contained more β-turn structures (43.04% compared to 25.81%), and less β-sheet and random coils than SD-RPI, indicating that the more compact and ordered conformations of FD-RPI might be related to their physicochemical and functional properties. The choice of drying method could significantly influence physicochemical and conformational properties of RPIs, consequently determining their specific functional properties. The understanding of drying effects on their properties could assist in selecting the appropriate drying method to optimize the utilization of RPIs in the food industry. Springer Science+Business Media, LLC, 2012 Rice dreg protein nationallicence Rice protein isolate nationallicence Functional properties nationallicence Physicochemical properties nationallicence Spray drying nationallicence Freeze drying nationallicence Zhao Qiang State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut Xiong Hua State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut Selomulya Cordelia Department of Chemical Engineering, Monash University, 3800, Clayton, VIC, Australia aut Chen Xiao Department of Chemical Engineering, Monash University, 3800, Clayton, VIC, Australia aut Huang Shengfang State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut Ruan Xia State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut Zhou Qiang Parchn Sodium Isovitamin C Co., Ltd., 334221, Jiangxi, Dexing, China aut Sun Wenjing Parchn Sodium Isovitamin C Co., Ltd., 334221, Jiangxi, Dexing, China aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1759-1769 1935-5130 6:7<1759 2013 6 11947 https://doi.org/10.1007/s11947-012-0844-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0844-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zhao Qiang State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut NATIONALLICENCE 700 1- Xiong Hua State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut NATIONALLICENCE 700 1- Selomulya Cordelia Department of Chemical Engineering, Monash University, 3800, Clayton, VIC, Australia aut NATIONALLICENCE 700 1- Chen Xiao Department of Chemical Engineering, Monash University, 3800, Clayton, VIC, Australia aut NATIONALLICENCE 700 1- Huang Shengfang State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut NATIONALLICENCE 700 1- Ruan Xia State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Jiangxi, China aut NATIONALLICENCE 700 1- Zhou Qiang Parchn Sodium Isovitamin C Co., Ltd., 334221, Jiangxi, Dexing, China aut NATIONALLICENCE 700 1- Sun Wenjing Parchn Sodium Isovitamin C Co., Ltd., 334221, Jiangxi, Dexing, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1759-1769 1935-5130 6:7<1759 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer