ArticleFood chemistry: X2025
Enzymatic extraction improves functional and phytochemical attributes of rice protein from green and ripe grains.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Harvesting Time Modulates Starch Structure, Physicochemical Properties and In Vitro Digestibility of Wuyoudao4 Japonica Rice.Foods (Basel, Switzerland) · 2026Article
- Plant-Based Yogurt Using Rice Bran and Grain of Green Rice: Increasing the Protein Content of Raw Materials by Enzymatic Protein Extraction.Foods (Basel, Switzerland) · 2026Article
- Impacts of Single and Sequential Enzymatic Extraction on the Functional Properties of Khao Dawk Mali 105 Rice Bran Proteins at Two Maturity Stages.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice protein, a hypoallergenic and nutritionally balanced plant-based source, was extracted from fully ripe (RR) and green (GR) Khao Dawk Mali 105 rice grains using α-amylase (AA), protease (PT), and their sequential combinations (AA-PT, PT-AA). The GR-PT extract exhibited the highest protein content (11.2 %) compared to RR-control (4.0 %) and GR-control (4.8 %). PT treatment enhanced water-holding capacity (1.7 g/g), while AA-PT improved oil-holding capacity (3.2 g/g) and foam stability (57.5 %). FTIR spectra revealed amide I II and III bands (1650-1240 cm
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Registered trials
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