Comparative studies on physicochemical and structural properties of rice proteins
This study highlights significant differences in protein characteristics between young and mature rice grains. Young rice proteins, notably from Y-JRP105 and Y-IRP57514, are characterized by higher protein content, greater solubility, and enhanced bioavailability, making them ideal for applications in high-protein foods and dietary supplements. Conversely, mature rice proteins, particularly from M-HNKP, exhibit increased structural stability due to higher β-sheet content and protein aggregation, making them suitable for demanding applications and storage stability. © 2025 Society of Chemical Industry.
Authors
- Suphat Phongthai (ORCID: https://orcid.org/0000-0002-6717-3497)
- Sureeporn Kate‐Ngam
- Ekasit Onsaard (ORCID: https://orcid.org/0000-0002-2788-0824)
- Wiriya Onsaard
- Passakorn Kingwascharapong (ORCID: https://orcid.org/0000-0001-7952-8294)
- Saroat Rawdkuen (ORCID: https://orcid.org/0000-0001-6664-3031)
- Utthapon Issara (ORCID: https://orcid.org/0000-0002-4229-2027)
- Lutz Großmann (ORCID: https://orcid.org/0000-0001-9685-6900)
- Wanli Zhang (ORCID: https://orcid.org/0000-0003-0519-3684)
Institutions
- Rajamangala University of Technology (TH)
- Kasetsart University (TH)
- Hainan University (CN)
- University of Massachusetts Amherst (US)
- Mae Fah Luang University (TH)
- Chiang Mai University (TH)
- Ubon Ratchathani University (TH)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-15
- DOI
- https://doi.org/10.1002/jsfa.14262
- Citations
- 2
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 2.24
Funders
- Mae Fah Luang University
- National Research Council of Thailand