The DOI matches its Crossref record.
Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins
Abstract
ABSTRACT: Rice proteins were extracted from defatted rice flour. Turbidity measurement of supernatants revealed isoelectric points of albumin (pH 4.1), globulin (pH 4.3 and pH 7.9), and glutelin (pH 4.8), at which they were precipitated with 82.3 to 93.2% recovery efficiency. Prolamin did not aggregate and precipitate upon pH adjustment, but was precipitated by acetone. Denaturation temperatures (73.3, 78.9, and 82.2 °C) as well as enthalpy values (2.88, 3.14, and 3.79 J/g), of albumin, globulin, and glutelin were different. Prolamin did not show any thermographic denaturation peak. Heat‐denaturation of globulin and glutelin resulted in progressive increases in their surface hydrophobicities. Measurement of surface hydrophobicity would be an effective parameter to evaluate rice protein denaturation.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Dairy and plant proteins as natural food emulsifiers
Kim, W., Wang, Y., & Selomulya, C. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.09.012 · Cited by 316
Calvo-Lerma, J., Paz-Yépez, C., Asensio-Grau, A., Heredia, A., & Andrés, A. (2020) · Foods · doi:10.3390/foods9030290 · Cited by 43
Metadata
- Authors
- Ju, Z. Y., Hettiarachchy, N. S., & Rath, N.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2001-03
- Volume
- 66
- Issue
- 2
- Pages
- 229-232
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2117799144
- Cited by
- 290
- References
- 0
- FWCI
- 2.31
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins. https://app.cochat.ai/papers/10.1111/j.1365-2621.2001.tb11322.x
- The paper
- Ju, Z. Y., Hettiarachchy, N. S., & Rath, N. (2001). Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2001.tb11322.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
