Protein Extraction from Heat-Stabilized Defatted Rice Bran. 1. Physical Processing and Enzyme Treatments

• Published in: Journal of agricultural and food chemistry 2002-12, Vol.50 (25), p.7444-7448
• Main Authors: Tang, Shanhu, Hettiarachchy, Navam S, Shellhammer, Thomas H
• Format: Article
• Language: English
• Subjects: Amylases - metabolism; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Drug Stability; Endopeptidases - metabolism; Food Handling; Food industries; Freezing; Fundamental and applied biological sciences. Psychology; Hot Temperature; Oryza - chemistry; Plant Proteins - isolation & purification; Pressure; Seeds - chemistry; Sonication; Water
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf025771w

Physical processing with or without enzyme treatments on protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Freeze−thaw, sonication, high-speed blending, and high-pressure methods extracted 12%, 15%, 16%, and 11% protein, respectively. Sonication (0−100%, 750 W), followed by amylase and combined amylase and protease treatments, extracted 25.6−33.9% and 54.0−57.8% protein, respectively. Blending followed by amylase and protease treatment extracted 5.0% more protein than the nonblended enzymatic treatments. High-pressure treatments, 0−800 MPa, with water or amylase−protease combinations, extracted 10.5−11.1% or 61.8−66.6% protein, respectively. These results suggest that physical processing in combination with enzyme treatments can be effective in extracting protein from HDRB. Keywords: Rice bran; protein extraction; physical process; enzyme