Rapeseed protein isolate (RPI) is an important nutrimental macronutrient in human diet due to its abundance in amino acids. However the poor emulsifying attributes of RPI limits its application in food industry, which needs to be overcome for its application in food industry. Ultrasonication-aided pH shift (UpHS) treatment is an efficient method for enhancing the functionality of plant/ food protein. In this work, the emulsification characteristics of RPI modified by UpHS technique under different solubility levels were studied. Results showed that the emulsifying activity and stability of modified RPI were significantly improved by 168.46 % (sample with high solubility treated by Ultrasonication-aided pH 12.5, HSpH 12.5) and 134.5 % (sample with high solubility treated by Ultrasonication-aided pH 1.5, HSpH 1.5), respectively compared with the native sample (P < 0.05), and the emulsifying activity was positively correlated (P < 0.05) with solubility. The emulsification stability under acidic condition was higher than that under alkaline condition (HSpH 12.5 increased by 83.5 %). In addition, the adsorption capacity and zeta potential of RPI were increased to 93.74 % and 13.83 % respectively, whereas the particle size and surface tension were reduced to 41.04 % and 23.63 % respectively. This indicates the changes in the molecular structure of modified rapeseed protein, which improved the emulsifying activity of RPI. Moreover, the interfacial film of emulsions formed by the modified protein had stronger compressive resistance, contributing to the enhanced emulsifying stability of the RPI. These results show that UpHS treatment can effectively improve the emulsification properties of proteins, and can be widely used in food industry.

01 Jan 2024·Food Chemistry

Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates

Article

Author: Wang, Zhigao ; He, Rong ; Tao, Xuan ; Chen, Yao ; Hu, Shengqing ; Ju, Xingrong ; Aluko, Rotimi E

This study investigates enhancing the flavor of rapeseed protein isolate (RPI), a protein-rich substance with an unfavorable taste, through phytase/ethanol treatment. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC × GC-TOF-MS) analysis identified 268 volatile compounds in RPI. The study found that this treatment significantly altered the content of these compounds, reducing sourness and enhancing sweetness and fruitiness. The analysis also showed that the treatment notably increased the relative odor activity values (ROAVs) of key aroma compounds, improving RPI's flavor. Sensory evaluation confirmed the positive impact of the treatment, indicating its potential to make RPI a more acceptable ingredient in the food industry.

01 Oct 2023·Food Research International

Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions

Article

Author: Gomes, Matheus Henrique Gouveia ; Kurozawa, Louise Emy

Rice protein isolate (RPI) has been receiving increasing attention from the food industry due to its performance as an emulsifier. However, it is possible to enlarge its field of applications through enzymatic hydrolysis. Therefore, this work aimed to investigate the effects of the controlled enzymatic hydrolysis (degree of hydrolysis DH as 2, 6, and 10%) using Flavourzyme on the physicochemical properties of rice protein and to identify the minimum concentration of these hydrolysates (0.5, 1.0, and 1.5%) to form and stabilize oil/water emulsion. The physicochemical, interfacial tension (IT), and surface characteristics of RPI and their hydrolysates (RPH) were determined. Even at a lower protein concentration (1.0%), protein hydrolysate presented lower IT when compared with RPI at a higher protein concentration (1.5%). The interfacial tension decreased from 17.6 mN/m to 9.9 mN/m when RPI was hydrolyzed. Moreover, enzymatic hydrolysis (DH 6 and 10%) enhanced the protein solubility by almost 20% over a pH range of 3-11. The improved amphiphilic property of RPH, supported by the results of IT and solubility, was confirmed by the higher emulsion stability indicated by the Turbiscan and emulsion stability indexes. Emulsions stabilized by RPH (DH 6% and 10%) at lower protein concentrations (1%) exhibited better physical stability than RPI at higher protein concentrations (1.5%). In this work, we verified the minimum concentration of rice protein hydrolysate required to form and stabilize oil-in-water (O/W) emulsions.

100 Deals associated with RPI-MN

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Indication	Highest Phase	Country/Location	Organization	Date
Keratitis, Herpetic	Phase 2	US	ReceptoPharm, Inc.	24 Feb 2021
Amyotrophic Lateral Sclerosis	Phase 2	US	Bio Therapeutics, Inc.	23 Nov 2015
HIV Infections	Phase 2	-	Bio Therapeutics, Inc.	-
HIV Infections	Phase 2	-	Bio Therapeutics, Inc.	-
HIV Infections	Phase 2	-	Nutra Pharma Corp.	-
HIV Infections	Phase 2	-	Nutra Pharma Corp.	-
HIV Infections	Phase 2	CN	Xude Jiaoyu	-
HIV Infections	Phase 2	CN	Xude Jiaoyu	-
Virus Diseases	Phase 2	PE	Bio Therapeutics, Inc.	-
Virus Diseases	Phase 2	MX	Bio Therapeutics, Inc.	-

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