Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface

QR Code

Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface

Changes in protein concentration (PC), pH, and ionic strength (IS) influenced the physicochemical, structural, and rheological properties of emulsions made with natural emulsifiers. This study used rice bran protein concentrates (RBPC) to create RBPC-stabilized emulsions (RBP-E) and examined their e...

Full description

Bibliographic Details
Main Authors:	Abd Rahim, Farah Nadiah, Wan Ibadullah, Wan Zunairah, Saari, Nazamid, Mustapha, Nor Afizah, Brishti, Fatema Hossain, Mohammad Rashedi, Ismail Fitry, Shukri, Radhiah
Format:	Article
Language:	English
Published:	Institution of Chemical Engineers 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/115577/ http://psasir.upm.edu.my/id/eprint/115577/1/115577.pdf

Similar Items

Comparison of different protein extraction methods of rice bran protein concentrates
by: A. Rahim, Farah N., et al.
Published: (2022)

Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein
by: Brishti, Fatema Hossain, et al.
Published: (2017)

Functional properties of protein concentrates of KB6 kenaf (Hibiscus cannabinus) seed and its milky extract
by: Ibrahim, Shafa'atu Giwa, et al.
Published: (2021)

Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality
by: Hossain Brishti, Fatema, et al.
Published: (2021)

Development of texturized vegetable protein from mung bean protein isolate and evaluation of its technofunctionality, structural, rheological and quality
by: Brishti, Fatema Hossain
Published: (2020)

Functional properties of whey protein concentrate texturized at acidic pH: effect of extrusion temperature
by: Mustapha, Nor Afizah, et al.
Published: (2014)

Enzymolysis of Azolla pinnata protein concentrate: effect of protease types and hydrolysis extents on the physicochemical, techno-functional and biological properties
by: Qoms, Mohammed S., et al.
Published: (2023)

Whey protein concentrate as a novel source of bifunctional peptides with Angiotensin-I converting enzyme inhibitory and antioxidant properties: RSM study
by: Abdelhameed Hussein, Fatima, et al.
Published: (2020)

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
by: Hossain Brishti, Fatema, et al.
Published: (2020)

Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
by: Hossain Brishti, Fatema, et al.
Published: (2021)

Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality
by: Qoms, Mohammed S, et al.
Published: (2022)

Exploring the potential of kenaf seed proteins produced via freeze, spray and vacuum oven drying: A comparison with commercial soy and whey proteins
by: Arulrajah, Brisha, et al.
Published: (2025)

Effect of pH and enzyme loading on the protein concentration during collocalia fuciphaga hydrolysis
by: Ahmad Afifi, Ibrahim
Published: (2013)

Effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodle with addition of rice bran
by: Abd Rahim, Farah Nadiah, et al.
Published: (2021)

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread
by: Chinma, Chiemela Enyinnaya, et al.
Published: (2015)

Quality improvement of kenaf-based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu
by: Ibrahim, Shafa’atu Giwa, et al.
Published: (2022)

Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
by: Wazir, Hazrati, et al.
Published: (2019)

Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
by: Wazir, Hazrati, et al.
Published: (2019)

Effect of pH and salt concentration on protein solubility of slaughtered and non-slaughtered broiler chicken meat
by: Mst Kamrun Nahar,, et al.
Published: (2017)

Urine protein concentration estimation for biomarker discovery
by: Mistry, Hiten D., et al.
Published: (2013)

Equilibrium clusters in concentrated lysozyme protein solutions
by: Kowalczyk, Piotr, et al.
Published: (2011)

Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants
by: Wan Ibadullah, Wan Zunairah, et al.
Published: (2021)

Concentration dependence of translational diffusion coefficients for globular proteins
by: Scott, David J., et al.
Published: (2014)

Purity and concentration of solubilized inclusion bodies in protein refolding
by: Chun, Yi Leong, et al.
Published: (2016)

Effects of enzyme concentration, temperature, pH and time on the degree of hydrolysis of protein extract from viscera of tuna (Euthynnus affinis) by using alcalase
by: Salwanee, S., et al.
Published: (2013)

Effect of gamma irradiation and salt on the physical properties and microbiological quality of turmeric paste (Curcuma longa)
by: Wan Ibadullah, Wan Zunairah, et al.
Published: (2024)

Effect of pH and Concentration in ion exchange column chromatography purification of Patatin-like protein from industrial rubber waste
by: Abdullah, Nurul Ain Harmiza, et al.
Published: (2009)

Effect of storage temperature on the antioxidant properties of active bilayer polyethylene/soy protein isolate (PE/SPI) film
by: Brahim, Nabilah, et al.
Published: (2018)

Preparation and characterisation of protein concentrates from defatted kenaf seed.
by: Mariod , Abdalbasit Adam, et al.
Published: (2010)

Antihypertensive, antidiabetic, and antioxidant properties of novel Azolla pinnata fern protein hydrolysates: inhibition mechanism, stability, profiling, and molecular docking
by: Qoms, Mohammed S., et al.
Published: (2024)

Effect of protein concentration and injection pressure in microinjection delivery of maltose binding protein into breast cancer cells
by: Lim, Shen Ni, et al.
Published: (2011)

Effects of type and concentration of proteins on the recovery of spray-dried sucrose powder
by: Fang, Zhongxiang, et al.
Published: (2013)

The Effects of Variation in Dietary Protein and Energy Concentrations on Broiler Performance in the Tropics
by: Hutagalung, R. I., et al.
Published: (1980)

Effects of brine concentration, thickness and microwave finish drying on the textural characteristics of buffalo jerky
by: Cheah, Michelle Yeah Wen, et al.
Published: (2018)

Performance of Azolla pinnata fern protein hydrolysates as an emulsifier and nutraceutical ingredient in an O/W emulsion system and their effect on human gut microbiota and mammalian cells
by: Qoms, Mohammed S., et al.
Published: (2024)

Voltammetry of proteins at liquid-liquid interfaces
by: Arrigan, Damien
Published: (2013)

Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
by: Idris, Atiqah Aqilah, et al.
Published: (2018)

Synthetic glycopolymers as modulators of protein aggregation: influence of chemical composition, topology and concentration
by: Madeira do Ó, João, et al.
Published: (2018)

Differences in functional properties of mungbean protein concentrate and the effect of incorporation into fish sausages
by: Mohamed, Suhaila, et al.
Published: (1996)

Effect of substrate concentration and ph on succinic acid production
by: Nik Nor Aziati, Abd Aziz
Published: (2010)