Rice Protein Research Articles

Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice.

In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.

Development of egg yolk-free mayonnaise using rice protein with xanthan gum

Development of egg yolk-free mayonnaise using rice protein with xanthan gum

Preliminary Experience with a Cleansing Mousse and a Non-Steroidal Emulsion for the Prevention and Treatment of Acute Radiation Dermatitis in Breast Cancer Patients Undergoing Adjuvant Radiotherapy

Background: Radiation dermatitis (RD) is the most frequent side effect in patients undergoing adjuvant radiotherapy (RT) for breast cancer. Despite the skin-sparing benefits of new RT techniques, most patients develop RD. There is currently no standard treatment to prevent and soothe RD, which is generally managed with emollients, moisturizers, or corticosteroids. We conducted a prospective observational study to evaluate the rate and grade of RD with the application of a cleansing mousse and a non-steroidal emulsion during the adjuvant RT program in patients with breast cancer submitted to surgery. Materials and Methods: A cleansing mousse containing vegetable glycerin (12%), phytoextract of chamomile (0.5%), yarrow phytoextract (0.5%), sweet almond (0.1%), Oenothera oil (0.1%), and rice protein hydrolyzate (0.1%), and an emulsion containing micronized zinc oxide (3.7%), rapeseed phytosterols (1.7%), aloe (0.5%), 18-beta glycyrrhetinic acid (0.5%), alpha bisabolol (0.5%), and zanthalene (0.5%) were offered to breast cancer patients undergoing adjuvant RT to prevent the onset of RD and mitigate its severity. These specific ingredients were selected for their well-known anti-inflammatory, antioxidant, and moisturizing properties. Skin toxicities were recorded photographically and graded according to the RTOG scoring system. Results: From March 2023 to July 2023, a total of 24 patients with a median age of 59 years (range 42–75) were enrolled. Halfway through the RT treatment, 20 patients (83.3%) had G0 skin toxicity, three (12.5%) G1, one (4.2%) G2. None showed G3–G4 toxicity. At the end of RT, seven patients (29.2%) exhibited G0 skin toxicity, 14 (58.3%) G1, two (8.3%) G2, one (4.2%) G3. No patient developed G4 toxicity. Fifteen days after the end of RT, 13 patients (54.2%) had G0 skin toxicity, 10 (41.1%) G1, one (4.2%) G2, with none showing G3–G4 toxicity. Conclusions: Our data suggest that the tested topicals might be an effective option for preventing and alleviating RD. Further prospective randomized studies are needed to confirm our findings.

Effector MoSDT1 enhances Magnaporthe oryzae virulence and plays a dual role in regulating rice defense.

C2H2 zinc effectors are a class of pathogen proteins that play a dual role in plant-pathogen interactions, promoting pathogenicity and enhancing plant defense. In our previous research, we identified Magnaporthe oryzae Systemic Defense Trigger 1 (MoSDT1) as a C2H2 zinc effector that activates rice (Oryza sativa) defense when overexpressed in rice. However, its regulatory roles in pathogenicity and defense require further investigation. In this study, we generated an MoSDT1 overexpressing strain and 2 knockout strains of M. oryzae to assess the impact of MoSDT1 on pathogenicity, rice defense, and phenotypic characteristics. Our analyses revealed that MoSDT1 substantially influenced vegetative growth, conidia size, and conidiation, and was crucial for the virulence of M. oryzae while suppressing rice defense. MoSDT1 localized to the nucleus and cytoplasm of rice, either dependent or independent of M. oryzae delivery. Through RNA-seq, scRNA-seq, and ChIP-seq, we identified that MoSDT1 modulates rice defense by regulating the phosphorylation and ubiquitination of various rice signaling proteins, including transcription factors, transcription repressors, kinases, phosphatases, and the ubiquitin system. These findings provide valuable insights into the regulatory mechanisms of C2H2 zinc finger effector proteins and offer important foundational information for utilizing their target genes in disease resistance breeding and the design of targets for disease management.

Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch

In the present study, protein-glutaminase (PG) from Chryseobacterium proteolyticum was applied to improve the processing properties of glutinous rice flour (GRF). After PG modification, the degree of deamidation of glutinous rice protein (GRP) reached 13.6% at 2.0 h, with smaller particle size and decreased zeta potential. The interaction of GRP with starch in PG-modified GRF (PM-GRF) was changed, exhibiting in protein aggregates decreasing and exposure of starch on the surface of GRF. Compared with unmodified GRF (UM-GRF), the solubility and turbidity of PM-GRF were both increased. The rheological properties reflected that the viscosity of PM-GRF paste was increased, and the freeze-thaw stability was also enhanced. Moreover, the textural characteristics showed that the hardness of PM-GRF balls remarkably reduced and the springiness increased. These results indicate that deamidation by PG could be an efficient method for improving characteristics of GRP and GRF.

A pair of E3 ubiquitin ligases control immunity and flowering by targeting different ELF3 proteins in rice

The ubiquitin-proteasome system (UPS) plays crucial roles in cellular processes including plant growth, development, and stress responses. In this study, we report that a pair of E3 ubiquitin ligases, AvrPiz-t-interaction protein 6 (APIP6) and IPA1-interaction protein 1 (IPI1), intricately target early flowering3 (ELF3) paralogous proteins to control rice immunity and flowering. APIP6 forms homo-oligomers or hetero-oligomers with IPI1. Both proteins interact with OsELF3-2, promoting its degradation to positively control resistance against the rice blast fungus (Magnaporthe oryzae). Intriguingly, overexpression of IPI1 in Nipponbare caused significantly late-flowering phenotypes similar to the oself3-1 mutant. Except for late flowering, oself3-1 enhances resistance against M.oryzae. IPI1 also interacts with and promotes the degradation of OsELF3-1, a paralog of OsELF3-2. Notably, IPI1 and APIP6 synergistically modulate OsELF3s degradation, finely tuning blast disease resistance by targeting OsELF3-2, while IPI1 controls both disease resistance and flowering by targeting OsELF3-1. This study unravels multiple functions for a pair of E3 ligases in rice.

Improvement effect of different polysaccharides on the functional properties of curcumin-loaded rice protein hydrolysate nanoparticles

The impact of different polysaccharides (chitosan, pectin, and chondroitin sulfate) on the functional properties of curcumin-loaded rice protein hydrolysates (RPH) was explored. Polysaccharides provided more surface charges for RPH nanoparticles, and enhanced the hydrogen bonds and electrostatic interactions between nanoparticles, thus contributing to the stability of RPH nanoparticles against environmental changes. Notably, RPH nanoparticles coated with chitosan have the largest surface charge (+33.04 mV) and best pH, ionic strength, and thermal stability. Furthermore, RPH nanoparticles coated with chondroitin sulfate had a more compact spherical structure with smaller particle size (111.23 nm), and possessed desirable sustained release properties. This study demonstrated the potential of polysaccharides to enhance the functional properties of rice protein-derived delivery systems for hydrophobic biomolecules, and suggested the necessity of polysaccharide type for creating ideal protein-polysaccharide composite nanoparticles.

Rapid and dynamic detection of endogenous proteins through in locus tagging in rice

Understanding the behavior of endogenous proteins is crucial for functional genomics, yet their dynamic characterization in plants presents substantial challenges. Whereas mammalian studies have leveraged in locus tagging with the luminescent HiBiT peptide and genome editing for rapid quantification of native proteins, this approach remains unexplored in plants. Here, we introduce the in locus HiBiT tagging of rice proteins and demonstrate its feasibility in plants. We found that although traditional HiBiT blotting works in rice, it failed to detect two of the three tagged proteins, a result attributable to low luminescence activity in plants. To overcome this limitation, we engaged in extensive optimization, culminating in a new luciferin substrate coupled with a refined reaction protocol that enhanced luminescence up to 6.9 fold. This innovation led to the development of TagBIT (tagging with HiBiT), a robust method for high-sensitivity protein characterization in plants. Our application of TagBIT to seven rice genes illustrates its versatility on endogenous proteins, enabling antibody-free protein blotting, real-time protein quantification via luminescence, in situ visualization using a cross-breeding strategy, and effective immunoprecipitation for analysis of protein interactions. The heritable nature of this system, confirmed across T1 to T3 generations, positions TagBIT as a powerful tool for protein study in plant biology.

Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein

SummaryIn response to the growing interest in plant‐based alternatives and vegan diets, this study aimed to develop novel sweet potato‐based vegan protein bars enriched with rice protein (RP) as an alternative protein source. The vegan protein bars (VPBs) formulated with varying RP content (0–32 g) were evaluated for nutritional, textural, microstructural and sensory properties. Nutritional analysis revealed a proportional increase in protein content (8.94%–21.77%) and energy value (310.29–353.32 kcal/100 g) with increasing RP content. The progressive inclusion of RP significantly (P < 0.05) improved the textural properties of VPBs, notably increasing cohesiveness (0.07%–0.60%), chewiness (8.71–105.02 g) and firmness (1453.80–3444.03 kg cm−2), with all VPBs receiving favourable sensory evaluation scores. Importantly, all VPBs received favourable sensory scores. Microstructural analysis revealed the mechanism for textural enhancement in enriched VPBs, indicating a positive correlation between higher RP content and the number and size of surface clumps. Amino acid profiling indicated over 50% increases in valine content and essential amino acid scores in enriched VPBs compared to those without RP. Moreover, protein‐enriched VPBs exhibited superior antioxidant activity. In conclusion, these findings suggest the potential of sweet potato and RP in developing VPBs, highlighting the value of plant‐based ingredients in vegan food products.

Interaction between rice protein and soybean 11S globulin: Effect on the characteristics of rice dough

Exogenous soy protein serves as an enhancer for gluten-free (GF) dough. However, the role of its primary component, soy 11S globulin (11S), and the impact of interactions between exogenous and endogenous proteins on dough remain ambiguous. In this study, the interaction between 11S and rice protein in rice dough was confirmed through the detection of interaction forces and other analytical techniques. Furthermore, the influence on enhancing the quality of rice dough was assessed using additional methodologies. When the content of 11S was 12%, the hydrophobic interaction, hydrogen bond and disulfide bond between 11S and rice protein were increased by 4.85, 3.58 and 6.36 fold, compared with the control group, respectively. Consequently, there was a 55% increase in α-helix content, indicating enhanced stability of the secondary structure. The microscope images showed that the interaction facilitated the development of a network structure within the mixed dough, resulting in increased resistance to kneading, decreased hardness, and heightened springiness. These effects were further reflected in the Mixolab results, the prolonged dough formation time, stable time, and tendency for the C2 value to rise, alongside a diminishing trend in tan δ value. This study confirmed this interaction, which provides the theoretical basis for its future application in GF Foods.

Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels

SummaryThis research explores the development of high‐moisture meat analogues (HMMA) by blending wheat gluten (WG) and rice protein (RP) with pea protein isolate (PPI) in a twin‐screw extruder under high‐moisture extrusion conditions. The study investigates the effects of incorporating RP and WG with PPI on textural, rheological and colour properties, as well as the underlying protein–protein interactions through protein solubility. From the compositional analysis of these secondary ingredients, there was no significant difference between them. However, results from the extrusion indicated that WG‐PPI showed good fibration and higher instrumental anisotropy than RP‐PPI blend extrudates. RP‐PPI blends exhibit inferior textural and rheological properties, attributed to RP's limited crosslinking ability within the protein matrix. This has resulted in a poor structure and lower textural values at higher incorporation of RP (50%) in the pea protein matrix. This was due to the insoluble protein fraction of the RP resulting in a non‐melting in the extrusion barrel. These findings underscore the importance of understanding protein interactions in developing optimised HMMA formulations, paving the way for further exploration into developing modified RP with improved physiochemical properties which can be integrated into meat analogues.

Enhancing grain shape, thermotolerance, and alkaline tolerance via Gγ protein manipulation in rice.

Our findings highlight a valuable breeding resource, demonstrating the potential to concurrently enhance grain shape, thermotolerance, and alkaline tolerance by manipulating Gγ protein in rice. Temperate Geng/Japonica (GJ) rice yields have improved significantly, bolstering global food security. However, GJ rice breeding faces challenges, including enhancing grain quality, ensuring stable yields at warmer temperatures, and utilizing alkaline land. In this study, we employed CRISPR/Cas9 gene-editing technology to knock out the GS3 locus in seven elite GJ varieties with superior yield performance. Yield component measurements revealed that GS3 knockout mutants consistently enhanced grain length and reduced plant height in diverse genetic backgrounds. The impact of GS3 on the grain number per panicle and setting rate depended on the genetic background. GS3 knockout did not affect milling quality and minimally altered protein and amylose content but notably influenced chalkiness-related traits. GS3 knockout indiscriminately improved heat and alkali stress tolerance in the GJ varieties studied. Transcriptome analysis indicated differential gene expression between the GS3 mutants and their wild-type counterparts, enriched in biological processes related to photosynthesis, photosystem II stabilization, and pathways associated with photosynthesis and cutin, suberine, and wax biosynthesis. Our findings highlight GS3 as a breeding resource for concurrently improving grain shape, thermotolerance, and alkaline tolerance through Gγ protein manipulation in rice.

Protein content prediction of rice grains based on hyperspectral imaging

This study utilized hyperspectral imaging technology combined with mathematical modeling methods to predict the protein content of rice grains. Firstly, the Kjeldahl method was used to determine the protein content of rice grains, and different preprocessing techniques were applied to the spectral information. Then, a prediction model for rice grain protein content was developed by combining the spectral data with the protein content. After performing multiplicative scatter correction (MSC) preprocessing and selecting feature wavelengths based on successive projections algorithm (SPA), the multivariate linear regression (MLR) model showed the best prediction performance, with a calibration set R2C of 0.9393, a validation set R2V of 0.8998, an RMSEV of 0.1725, and an RPD of 3.16. Finally, the quantitative protein content model was mapped pixel by pixel to visualize the distribution of rice protein, providing possibilities for non-destructive protein content detection.

Plant-Based Proteins, Peptides and Amino Acids in Food Products Dedicated for Sportspeople-A Narrative Review of the Literature.

Plant proteins are increasingly seen as critical nutrient sources for both amateur and professional athletes. The aim of the presented study was to review the inventions and experimental articles referring to the application of plant-based proteins, peptides and amino acids in food products dedicated to sportspeople and published in the period 2014-2023. The literature search was conducted according to PRISMA statementsacross several key databases, including Scopus and ISI Web of Science. Altogether, 106 patents and 35 original articles were found. The survey of patents and inventions described in the articles showed the use of 52 taxa (mainly annual herbaceous plants), creating edible seeds and representing mainly the families Fabaceae and Poaceae. The majority of inventions were developed by research teams numbering from two to five scientists, affiliated in China, The United States of America and Japan. The greatest number of inventions applied plant-based proteins (especially protein isolates), declared the nutritional activity and were prepared in liquid or solid consistency. According to the reviewed studies, the intake of soybean and potato proteins might provide better results than animal-based protein (excluding resistance training), whereas the consumption of pea and rice protein does not possess any unique anabolic properties over whey protein. The analysis of other investigations demonstrated the varied acceptability and consumption of food products, while the high rating of the tested food products presented in four articles seems to be an effect of their sensual values, as well as other elements, such as production method, health benefits and cost-effectiveness. Considering the great potential of useful plant species, it might be concluded that future investigations focusing on searching for novel plant protein sources, suitable for the preparation of food products dedicated to amateur and professional sportspeople, remain of interest.

Meta-Analysis of Rice Phosphoproteomics Data to Understand Variation in Cell Signaling Across the Rice Pan-Genome.

Phosphorylation is the most studied post-translational modification, and has multiple biological functions. In this study, we have reanalyzed publicly available mass spectrometry proteomics data sets enriched for phosphopeptides from Asian rice (Oryza sativa). In total we identified 15,565 phosphosites on serine, threonine, and tyrosine residues on rice proteins. We identified sequence motifs for phosphosites, and link motifs to enrichment of different biological processes, indicating different downstream regulation likely caused by different kinase groups. We cross-referenced phosphosites against the rice 3,000 genomes, to identify single amino acid variations (SAAVs) within or proximal to phosphosites that could cause loss of a site in a given rice variety and clustered the data to identify groups of sites with similar patterns across rice family groups. The data has been loaded into UniProt Knowledge-Base─enabling researchers to visualize sites alongside other data on rice proteins, e.g., structural models from AlphaFold2, PeptideAtlas, and the PRIDE database─enabling visualization of source evidence, including scores and supporting mass spectra.

Metabolic regulation mechanism of melatonin for reducing cadmium accumulation and improving quality in rice

Melatonin acts as a potential regulator of cadmium (Cd) tolerance in rice. However, its practical value in rice production remains unclear. To validate the hypothesis that melatonin affects Cd accumulation and rice quality, a series of experiments were conducted. The results showed that exogenous melatonin application was associated with reduced Cd accumulation (23–43%) in brown rice. Fourier transform infrared spectroscopy (FTIR) analysis showed that exogenous melatonin affected the rice protein secondary structure and starch short-range structure. Metabolomics based on LC–MS/MS revealed that exogenous melatonin altered the brown rice metabolic profile, decreased fatty acid metabolite content, but increased amino acid metabolite, citric acid, melatonin biosynthetic metabolite, and plant hormone contents. These findings indicate that exogenous melatonin can effectively reduced Cd accumulation and improve rice quality through metabolic network regulation, serving as an effective treatment for rice cultivated in Cd-contaminated soil.

Effects of phytase inclusion in diets containing rice protein concentrate (RPC) on the nutrient digestibility, growth and chemical characteristics of rohu (Labeo rohita).

The objective of the current study was to assess the impact of dietary phytase supplementation on Labeo rohita fingerlings and to examine the effects on growth, nutrient digestibility and chemical characteristics of diets containing rice protein concentrate (RPC) as a major protein source. Six experimental diets were made, i.e., a positive control (fishmeal-based diet with no phytase), FM0; a negative control (RPC-based diet with no phytase), RPC0; and four supplemental phytase levels (250, 500, 1000, and 2000 FTU/kg). Fingerlings with an average weight of 9.42 ± 0.02 grams (mean ± SD) were randomly distributed into six experimental groups of three replicates, each containing 25 fish per tank (75 liters of water), provided with experimental diets at a rate equivalent to 5% of their body weight for 90 days, and uneaten feed was collected after 2 hours to determine feed consumption. The feces were collected before feeding to estimate digestibility. Phytase in combination with the RPC-based diet significantly (p < 0.05) enhanced phytate phosphorus in vitro hydrolysis; growth performance; nutrient (crude protein, crude fat, moisture and gross energy) and mineral (P, Ca, Mg, Na, K, Zn, Mn and Cu) digestibility; digestive enzyme (protease, lipase and amylase) activity; and mineral deposition up to 1000 FTU/kg phytase. However, the hepatosomatic and viscerosomatic indices and carcass composition were not influenced (p > 0.05) by phytase supplementation. Increasing phytase supplementation in the RPC-based diets led to a significant (p < 0.05) decrease in the serum biochemical parameters (alkaline phosphatase activity, aspartate aminotransferase, alanine aminotransferase), which resulted in improved liver health. In conclusion, phytase-supplemented RPC-based diets improved the growth, mineral/nutrient digestibility, digestive enzymes, serum biochemistry, and mineral deposition of L. rohita fingerlings up to 1000 FTU/kg. Broken line regression analysis revealed that the optimum phytase concentration in the RPC-based diet for L. rohita was 874.19 FTU/kg.

Unveiling the potential of micronized dehulled sunflower press‐cake: a breakthrough in sustainable plant‐based protein‐rich sport beverages

SummaryIn the sports protein beverage market, the demand for plant‐based substitutes is rising. Sunflower press‐cake, a protein‐rich by‐product, offers a compelling alternative to traditional options like soy, pea, or rice proteins. With its natural allergen‐free composition, sunflower proteins are suitable for individuals with soy or nut allergies, broadening the market of allergen‐free protein products. This study focuses on the characterisation of micronized dehulled sunflower press‐cake (DSPC) and preliminary explores its valorization in a protein‐rich beverage. Micronization treatment was applied to the DSPC, since the reduction in particle size positively influences sensory attributes. The comprehensive analysis of micronized industrial DSPC revealed a high protein content (44.35 g/100 gDB), elevated polyphenol levels (33.75 mgGAE/gDB) and positive outcomes in water and oil holding capacities. However, proteins showed low in vitro digestibility (42.82%) and poor solubility (~10%). Additionally, the high phytate content (5.00 g/100 g) prompted consideration for nutritional implications, whether positive or negative. From the analysis of the volatile profile, the diverse array of compounds revealed the absence of off‐odours typically formed during autoxidation. In view of the potential application within a functional beverage formulation intended for athletes, four aqueous dispersions, featuring two different percentages of micronized DSPC (25% and 16% w/v) and pH levels (6.5 and 3.5), were prepared and tested for rheological properties.

Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems.

Climate warming is a critical environmental issue affecting rice production. However, its effects on cooked rice texture and rice thermal properties remain unstudied in China. To address this gap, we conducted a two-year multi-site field warming experiment using free-air temperature increase facilities across three major Chinese rice cropping systems. Interestingly, warming had a minimal impact on the hardness of cooked rice, while it significantly increased stickiness by an average of 16.3% under warming conditions. Moreover, compared to control treatments, rice flour exhibited a significant increase in gelatinization enthalpy, onset, peak, and conclusion temperatures under warming conditions, with average increments of 8.7%, 1.00 °C, 1.05 °C, and 1.17 °C, respectively. In addition, warming significantly declined the amylose content, remarkedly elevated the protein content and relative crystallinity, and altered the weight distribution of the debranched starch. Correlation analysis revealed significant relationships between cooked rice stickiness, rice flour thermal properties, amylose content, protein content, and partial starch structures. Therefore, warming-induced alterations in rice composition and starch structure collectively enhanced cooked rice stickiness and rice thermal stability.

Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch

Glutinous rice is extensively consumed due to its nutritious content and wonderful flavor. However, glutinous rice flour has a high glycemic index, and the storage deterioration of sweet dumplingsissevere. Transglutaminase (TG) was used to cross-link glutinous rice protein and improve the characteristics of glutinous rice products. The findings demonstrated that TG significantly catalysed protein cross-linking to form a dense protein network, reduced the viscosity of glutinous rice paste and improved the thermal stability. The protein network may physically block the access of starch granules to digestive enzymes to lower the digestion rate of starch, and attenuate the damage of ice crystal molecules to the starch structure to improve the freezing stability of starch gels. The cracking rate and water loss of sweet dumplings prepared using glutinous rice flour with TG treated for 60 min reduced significantly. In conclusion, this study broadened the application of TG in starch products.