干旱区生态环境知识资源中心(Arid): Potential health benefits and food applications of rice bran protein: research advances and challenges

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DOI	10.1080/87559129.2021.2013253
	Potential health benefits and food applications of rice bran protein: research advances and challenges
	Wang, Na; Cui, Xiaotong; Duan, Yumin; Yang, Shu; Wang, Peng; Saleh, Ahmed S. M.; Xiao, Zhigang
通讯作者	Xiao, ZG (corresponding author), Assiut Univ, Fac Agr, Dept Food Sci & Technol, Assiut 71526, Egypt. ; Xiao, ZG (corresponding author), Shenyang Normal Univ, Shenyang 110034, Liaoning, Peoples R China.
来源期刊	FOOD REVIEWS INTERNATIONAL
ISSN	8755-9129
EISSN	1525-6103
出版年	2021-12
英文摘要	The climate changes, soil fertility decline, water scarcity, and desertification are expected to generate a great threat to crop production and food security worldwide. Additionally, more food is needed to meet the demand of the world's growing population. Therefore, scientists are searching for innovative strategies to reduce food loss and enhance food security. Utilization of food processing by-products as food or food ingredients is one of the proposed strategies that can contribute to food security. Rice is a major food crop worldwide and there is a great amount of rice bran is produced as a byproduct of rice milling. Bran constitutes about 10% of the rough rice grain and it is rich in nutrients and bioactive compounds. Rice bran protein (RBP) has shown good nutritional and biological values. Therefore, many studies have been carried out to investigate the suitability of RBP for the application in preparing nutritional and healthy foods. Also, hydrolysates and peptides with various biological activities were isolated from RBP and identified. Therefore, this article aimed to review the research advances in extraction, potential health benefits, and food applications of RBP and its derived hydrolysates. Challenges facing the application of RBP in the food industry are also discussed.
英文关键词	Oryza sativa rice bran protein peptides antioxidant antihypertensive antidiabetic
类型	Review ; Early Access
语种	英语
收录类别	SCI-E
WOS记录号	WOS:000733988100001
WOS关键词	ANTIOXIDANT ACTIVITIES ; FUNCTIONAL-PROPERTIES ; EMULSIFYING PROPERTIES ; STRUCTURAL-PROPERTIES ; NUTRITIONAL QUALITY ; ASSISTED EXTRACTION ; BROWN RICE ; HIGH-FAT ; PEPTIDES ; IDENTIFICATION
WOS类目	Food Science & Technology ; Nutrition & Dietetics
WOS研究方向	Food Science & Technology ; Nutrition & Dietetics
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/374743
作者单位	[Wang, Na] Liaoning Univ, Coll Light Ind, Shenyang, Peoples R China; [Cui, Xiaotong; Xiao, Zhigang] Shenyang Agr Univ, Coll Food, Shenyang, Liaoning, Peoples R China; [Duan, Yumin; Wang, Peng; Saleh, Ahmed S. M.; Xiao, Zhigang] Shenyang Normal Univ, Coll Grain Sci & Technol, Shenyang, Liaoning, Peoples R China; [Yang, Shu] Shenyang Univ, Coll Life Sci & Bioengn, Shenyang, Liaoning, Peoples R China; [Saleh, Ahmed S. M.] Assiut Univ, Fac Agr, Dept Food Sci & Technol, Assiut 71526, Egypt
推荐引用方式 GB/T 7714	Wang, Na,Cui, Xiaotong,Duan, Yumin,et al. Potential health benefits and food applications of rice bran protein: research advances and challenges[J],2021.
APA	Wang, Na.,Cui, Xiaotong.,Duan, Yumin.,Yang, Shu.,Wang, Peng.,...&Xiao, Zhigang.(2021).Potential health benefits and food applications of rice bran protein: research advances and challenges.FOOD REVIEWS INTERNATIONAL.
MLA	Wang, Na,et al."Potential health benefits and food applications of rice bran protein: research advances and challenges".FOOD REVIEWS INTERNATIONAL (2021).