|Tipo di tesi||Tesi di laurea magistrale|
|Titolo||Miglioramento della solubilità delle proteine del riso utilizzando un miscelatore ad alta capacità di taglio seguito da idrolisi enzimatica con alcalasi|
|Titolo in inglese||Rice protein solubility improvement using high shear mixing followed by enzymatic hydrolysis by alcalase|
|Struttura||Dipartimento di Scienze della Vita|
|Corso di studi||CONTROLLO E SICUREZZA DEGLI ALIMENTI (D.M.270/04) (RE)|
|Data inizio appello||2016-12-01|
|Disponibilità||Accesso limitato: si può decidere quali file della tesi rendere accessibili. Disponibilità mixed (scegli questa opzione se vuoi rendere inaccessibili tutti i file della tesi o parte di essi)|
|Data di rilascio||2056-12-01|
Il riso, insieme al grano e al mais, rappresenta una delle coltivazioni mon-diali più importanti.
Rice, with wheat and maize, is one of the leading food crops in the world. The protein content of rice, at approximately 8%, is relatively low com-pared to that of other cereal grains, but considering the world production and the consumption rate, the amount of rice protein available is poten-tially remarkable. In addition, rice proteins can be derived from bran, a by-product of rice milling. Considering the nutritional aspect, rice proteins have a good based amino acidic profile thanks to the lysine content and do not contain the antigen responsible for celiac disease, making them an interesting ingredient for gluten free products. It also represents an alter-native to soy for infants with cow’s milk protein allergy. Poor solubility in water at neutral pH of rice protein, limits its industrial application as a functional ingredient in food products. Rice protein’s ma-jor fractions, glutelins, have a rigid globular structure with excessive intra and intermolecular disulfide bonds and hydrophobic interactions. The objectives of this study were to investigate the effects of high shear mixing pre-treatment (SA-RPC) on the solubility of a rice protein concen-trate hydrolysed with alcalase (A-RPC) and to evaluate its influence on the hydrolysis degree and the protein peptide profile. The results showed that SA-RPC pre-treatment improved significantly (p < 0.05) the degree of hydrolysis (DH) and showed ability to lower the DH variability of alcalase. Pre-treated enzymatically hydrolysed concentrate showed a significantly higher solubility achieving 35.5%, while the A-RPC reached 31.4%. The peptide profile showed that the shear pre-treatment did not cleavage peptides and the hydrophobicity chromatogram revealed a higher presence of hydrophilic peptides in both SA-RPC and A-RPC. Due to those results, the use of a physical pre-treatment seems to be worth further studies, especially considering the extremely low cost com-pared to enzymes.