Understanding, predicting and controlling the physicochemical functionality of rice protein ingredients

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dc.contributor.advisor O'Mahony, Seamus Anthony en
dc.contributor.advisor Kelly, Alan en
dc.contributor.author Amagliani, Luca
dc.date.accessioned 2017-03-22T12:52:17Z
dc.date.available 2017-03-22T12:52:17Z
dc.date.issued 2016
dc.date.submitted 2016
dc.identifier.citation Amagliani, L. 2016. Understanding, predicting and controlling the physicochemical functionality of rice protein ingredients. PhD Thesis, University College Cork. en
dc.identifier.uri http://hdl.handle.net/10468/3814
dc.description.abstract The aim of this research was to characterise the nutrient composition and protein profile of a range of intact and hydrolysed rice protein ingredients, to benchmark their physicochemical properties against those of selected commercial dairy protein ingredients, and to develop tailored solutions for understanding, predicting, modifying and controlling their functionality in food systems. The rice protein ingredients studied had protein contents in the range 32-78%, and lower levels of calcium and total essential amino acids compared to dairy protein ingredients. Intact rice protein ingredients had poor solubility in water and thus limited functionality; conversely, hydrolysed rice protein ingredients had solubility values >60% across the pH range 2-8, with those derived from rice endosperm being almost completely soluble and exhibiting very high heat stability and possessing excellent foaming properties. Rice protein hydrolysates were subsequently produced by controlled enzymatic hydrolysis of a rice protein concentrate ingredient. Three different proteases tested increased the solubility at neutral pH of the intact rice protein ingredient from 3% to values in the range 31-61%. This protein hydrolysis approach offers possibilities for the development of rice protein ingredients with tailored functional properties. An oil-in-water emulsion-based model nutritional beverage formulated using a rice endosperm protein hydrolysate was found to be physically unstable to flocculation and coalescence; inclusion of low molecular weight surfactants, including CITREM, DATEM and lecithin, considerably enhanced the stability of the emulsion towards creaming, with increasing levels of CITREM also enhancing its stability towards heat treatment and storage- induced changes. Overall, the studies presented in this thesis provide a comprehensive understanding of the potential and challenges in the use of rice protein ingredients in food formulations, and facilitate the targeted enhancement of their functional properties in order to expand their range of applications. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2016, Luca Amagliani. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Rice proteins en
dc.subject Macronutrient composition en
dc.subject Protein composition en
dc.subject Physicochemical properties en
dc.subject Enzymatic hydrolysis en
dc.subject Protein functionality en
dc.title Understanding, predicting and controlling the physicochemical functionality of rice protein ingredients en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text not available en
dc.check.info No embargo required en
dc.description.version Accepted Version
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason Releasing this thesis would cause substantial prejudice to the commercial interests of the sponsor of the postgraduate research en
dc.check.opt-out Yes en
dc.thesis.opt-out true
dc.check.embargoformat Not applicable en
dc.internal.conferring Spring 2017 en


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© 2016, Luca Amagliani. Except where otherwise noted, this item's license is described as © 2016, Luca Amagliani.
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