title: Alkali solution extraction of rice residue protein isolates: Influence of alkali concentration on protein functional, structural properties and lysinoalanine formation.
abstract: This study evaluated the nutrient property and safety of the rice residue protein isolates (RRPI) product (extracted by different alkali concentrations) by exploring the protein functional, structural properties and lysinoalanine (LAL) formation. The results showed that with the rising of alkali concentration from 0.03M to 0.15M, the solubility, emulsifying and foaming properties of RRPI increased at first and then descended. When the alkali concentration was greater than 0.03M, the RRPI surface hydrophobicity decreased and the content of thiol and disulfide bond, Lys and Cys significantly reduced. By the analysis of HPLC, the content of LAL rose up from 276.08 to 15,198.07mg/kg and decreased to 1340.98mg/kg crude protein when the alkali concentration increased from 0.03 to 0.09M and until to 0.15M. These results indicated that RRPI alkaline extraction concentration above 0.03M may cause severe nutrient or safety problems of protein.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Furong
authors.initials: F
authors.lastname: Hou
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Food Quality and Safety, Weifang Vocational College, Weifang 261041, China.
authors.forename: Wenhui
authors.initials: W
authors.lastname: Ding
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Wenjuan
authors.initials: W
authors.lastname: Qu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo 520001, Nigeria.
authors.forename: Ayobami Olayemi
authors.initials: AO
authors.lastname: Oladejo
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Feng
authors.initials: F
authors.lastname: Xiong
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Weiwei
authors.initials: W
authors.lastname: Zhang
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address: heronghai1971@126.com.
authors.forename: Ronghai
authors.initials: R
authors.lastname: He
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Haile
authors.initials: H
authors.lastname: Ma
mesh_terms: D000468:Alkalies / Q000737:chemistry* / Q000494:pharmacology; D057927:Hydrophobic and Hydrophilic Interactions; D008241:Lysinoalanine / Q000032:analysis* / Q000378:metabolism; D012275:Oryza / Q000378:metabolism*; D010936:Plant Extracts / Q000737:chemistry* / Q000378:metabolism; D010940:Plant Proteins / Q000378:metabolism*; D012995:Solubility
chemical_list: D000468:Alkalies; D010936:Plant Extracts; D010940:Plant Proteins; D008241:Lysinoalanine
keywords: Alkaline extraction; Functional and structural properties; Lysinoalanine; RRPI