Effects of Soy Protein and Rice Protein on Stability and Pasting Properties of Brown Rice Beverage
Keywords:
Brown rice beverage, Rice protein, Storage stability, Pasting propertyAbstract
The objective of this research was to investigate the effects of protein addition on the viscosity, pasting properties, suspension stability and storage stability of brown rice beverage. In this study, six protein ingredients, including soy flour, soy protein isolate (SPI) and rice protein extracts (albumin, globulin, glutelin and prolamin) were used at two concentrations (0.5 and 1.0%, w/w). The non-pasteurized beverages subject to the addition of 1.0% SPI and 0.5% prolamin and measured by RVA showed the highest peak of viscosity, final viscosity and setback. Meanwhile, the pasteurized samples at temperature 4 °C showed higher viscosity than those at 25 °C. The addition of SPI 1.0% at temperature 4 °C demonstrated the highest viscosity, followed by 0.5% addition. The samples added with 1.0% of soy flour and SPI, and 0.5% of prolamin gave the highest suspension and storage stability, compared to those of the control and other protein extracts. This study has demonstrated that prolamin from rice extract should be considered as suitable protein addition for brown rice beverage to improving its small particles, suspension stability and storage stability.
References
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Roesch, R.R. and Corredig, M. 2003. Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization. Lebensm.-Wiss u.-Technol. 36: 113–124.
Sethi, S., Tyagi, S.K. and Anurag, R.K. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of food science and technology. 53(9): 3408–3423.
Singh, P., Kumar, R., Sabapathy., S.N. and Bawa, A.S. Functional and edible uses of soy protein products. Comprehensive Review in Food Science and Safety. 7: 14–28.
Issara, U. and Rawdkuen, S. 2017. Physiochemical and stability of organic rice bran milk added with hydrocolloid. Food and Applied Bioscience Journal. 5(1): 1–10.
Wang, H.H., Sun, D.W., Zeng, Q. and Lu, Y. 2000. Effect of pH, corn starch and phosphates on the pasting properties of rice flour. Journal of Food engineering. 46: 133–138.
Yu, J., Ahmedna, M. and Goktepe, I. 2007. Peanut protein concentrate: production and functional properties as affected by processing. Food Chemistry. 103(1): 121–129.
Biswas, S., Sircar, D., Mitra, A. and De, B. 2011. Phenolic constituents and antioxidant properties of some varieties of Indian rice. Nutritional and Food Science. 41(2): 123–135.
Bodenstab, S., Juillerat, M., Bauer, W. and Sommer, K. 2003. Separating the role of particle and the suspending fluid for the flow of soy milks. Journal of Food Science. 68(5): 1722–1730.
Cano-Ruiz, M.E., and Richter, R.L. 1998. Changes in physicochemical properties of retort-sterilized dairy beverages during storage. Journal of Dairy Science. 81:2116–2123.
Chandrashekar, A. and Desikachar, H.S.R. 1981. Studies on the hydration of starches, flour and semolina from different cereal grains. Journal of Food Science and Technology. 18: 12–17.
Comas, D.I., Wagner, J.R. and Tomás, M.C. 2006. Creaming stability of oil in water (O/W) emulsion: Influence of pH on soybean protein-lecithin interaction. Food Hydrocolloids. 20(7): 990–996.
Sirimuangmoon, C. 2016. Japanese consumer acceptability of commercial rice from Japan and Thailand. Food and Applied Bioscience Journal. 4(2): 84–96.
Dalgleish, D.G. 1996. Conformations and structure of milk proteins adsorbed to oil-water interface. Food Research International. 29(5–6): 541–547.
Das, A., Chaudhuri U.R. and Chakraborty, R. 2012. Cereal based functional food of Indian subcontinent: a review. Journal of Food Science and Technology. 49(6): 665–672.
Deak, N.A., and Johnson, L.A. 2007. Effects of extraction temperature and preservation method on functionality of soy protein. Journal American Oil Chemistry Society. 84: 259–268.
Devi, K. and Haripriya, S. 2014. Pasting behaviors of starch and protein in soy flourenriched composite flours on quality of biscuits. Journal of Food Processing and Preservation. 38: 116–124.
Dickinson, E. 1992. An introduction to food colloids. Melbourne: Oxford University Press.
Dickinson, E. 2001. Milk protein interfacial layers and the relationship to emulsion stability and rheology. Colloids and Surfaces B: Biointerfaces. 20(3): 197–210.
Dickinson, E. and Pawlowsky, K. 1996. Influence of K-carrageenan on the properties of a protein-stabilized emulsion. Food Hydrocolloids. 12(4): 417–423.
Dickinson, E. and Stainsby, G. 1988. Emulsion stability in advances in emulsions and foams. London: Elsevier Applied Science.
Durand, A., Franks, G.V. and Hosken, R.W. 2003. Particle size and stability of UHT bovine, Cereal grain milk. Food Hydrocolloids. 17: 671–678.
Durand, A. and Hosken, R.W. 1999. Effects of homogenisation on the stability of a model soy food emulsion. Proceedings of the 27th Australasian Chemical Engineering Conference (Chemeca99): 746–752.
Faccin, G.L., Miotto, L.A., Vieira, L.N., Barreto, P.L.M. and Amante, E.R. 2009. Chemical, sensorial and rheological properties of a new organic rice bran beverage. Rice Science. 16(3): 226–234.
Fiocchi, A., Travaini, M., D’Auria, E., Banderali, G., Bernardo, L., and Riva, E. 2003. Tolerance to a rice hydrolysate formula in children allergic to cow’s milk and soy. Clinical and Experimental Allergy. 33: 1576–1580.
Gloria, B., Cagampang, Alicia, A.; Perdon, Bienvenido, O. and Juliano. 1976. Changes in salt-soluble proteins of rice during grain development. Phytochemistry. 15(10): 1425–1429.
Graeme, B., Christopher, B. and Jian, Z. 2004. Effect of prolamin on the textural and pasting properties of rice flour and starch. Journal of Cereal Science. 40(3): 205–211.
Hamaker, B.R. and Griffin, V.K. 1993. Effect of disulfide bond containing protein on rice starch gelatinization and pasting. Cereal Chemistry. 70: 377–380.
Hegsted, D.M., 1979. Agricultural potentials. Preventive Medicine. 8(5): 596–599.
Hinds, M.J., Chinnan, M.J., and Beuchat, L.B. 1997. Particle size distribution in a heat-process beverage prepared from roasted peanuts. Food Research International. 30: 59–64.
Huang, X., Kakuda, Y., and Cui, W. 2001. Hydrocolloids in emulsion: particle size distribution and interfacial activity. Food Hydrocolliods. 15: 533–542.
Ju, Z.Y., Hettiarachchy, N.S. and Rath, N. 2001. Extraction, denaturation and hydrophobic properties of rice flour protein. Journal of Food Science. 66:229–232.
Kinsella, J.E. 1979. Functional properties of soy proteins. Journal of American Oil Chemistry Society. 56: 242–258.
Lee, S.W. and Rhee, C. 2003. Processing suitability of a rice and pine nut (Pinus kpraiensis) beverage. Food Hydrocolloids. 17: 379–385.
Marcoa, C. and Rosell, C.M. 2008. Effect of different protein isolates and transglutaminase on rice flour properties. Journal of Food Engineering. 84(1): 132–139.
Malhotra, A. and Coupland, J.N. 2004. The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates. Food Hydrocolloids. 18(1): 101–108.
McClements, D. J. 1999. Food emulsion (pp. 11–24). New York: C Press
Mitchell, C.R., Mitchell, P.R. and Nissenbaum, R. 1988. Nutritional rice milk production. US4744992. 17.05.1988. Paquin, P. 1999. Technological properties of high pressure homogenizers: the effect of fat globules, milk protein, and polysaccharides. International Dairy Journal. 9(3–6): 329–335.
Renkema, J.M., Lakemond, C.M., de Jongh, H.H., Gruppen, H. and van Vliet, T. 2000. The effect of pH on heat denaturation and gel forming properties of soy proteins. Journal of Biotechnology. 79(3): 223–230.
Roesch, R.R. and Corredig, M. 2003. Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization. Lebensm.-Wiss u.-Technol. 36: 113–124.
Sethi, S., Tyagi, S.K. and Anurag, R.K. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of food science and technology. 53(9): 3408–3423.
Singh, P., Kumar, R., Sabapathy., S.N. and Bawa, A.S. Functional and edible uses of soy protein products. Comprehensive Review in Food Science and Safety. 7: 14–28.
Issara, U. and Rawdkuen, S. 2017. Physiochemical and stability of organic rice bran milk added with hydrocolloid. Food and Applied Bioscience Journal. 5(1): 1–10.
Wang, H.H., Sun, D.W., Zeng, Q. and Lu, Y. 2000. Effect of pH, corn starch and phosphates on the pasting properties of rice flour. Journal of Food engineering. 46: 133–138.
Yu, J., Ahmedna, M. and Goktepe, I. 2007. Peanut protein concentrate: production and functional properties as affected by processing. Food Chemistry. 103(1): 121–129.
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Published
2018-11-15
How to Cite
Nitisuk, Panorjit, Juntanee Uriyapongson, and Inteaz Alli. 2018. “Effects of Soy Protein and Rice Protein on Stability and Pasting Properties of Brown Rice Beverage”. Food and Applied Bioscience Journal 7 (1):51-67. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/136218.
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Food Processing and Engineering
