Comparison of Different Physical Technique-Assisted Alkali Methods for the Extraction of Rice Bran Protein and its Characterizations

2017 ◽  
Vol 13 (10) ◽  
Author(s):  
Li-Hui Sun ◽  
Shi-Wen Lv ◽  
Lei-Yu He
Keyword(s):  
Rice Bran ◽  
Protein Solubility ◽  
Potential Method ◽  
Extraction Yield ◽  
Absorption Capacity ◽  
Rice Bran Protein ◽  
Physical Technique ◽  
Ultrasonic Assisted ◽  
Physical Processing ◽  
Better Than

AbstractUltrasonic, homogenization and microwave were used to assist alkali extraction of rice bran protein, respectively, and the characterizations of rice bran protein were also evaluated. The results of this study showed that the highest extraction yield of protein reached 57.89 % by using ultrasonic-assisted alkali method (U-AM), while only it was 43.74 % by microwave-assisted alkali method (M-AM). Both U-AM and homogenization-assisted alkali methods (H-AM) could effectively improve some properties of proteins such as oil absorption capacity, emulsion stability and foaming capacity, and the effects of ultrasonic were better than those of homogenization. However, protein solubility, water absorption capacity, emulsifying activity and foaming stability were subject to different degrees of impairments by using various physical technique-assisted alkali methods (AMs). Moreover, physical processing also has exhibited appreciable influence on sulfhydryl and disulfide bond contents. Taking all these factors into consideration, ultrasonic-assisted alkali method was a potential method for the extraction of rice bran protein.

Effects of ultrasound extraction on the physicochemical and emulsifying properties of rice bran protein

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Li-Hui Sun ◽  
Feng Yu ◽  
Yu-Ying Wang ◽  
Shi-Wen Lv ◽  
Lei-Yu He
Keyword(s):  
Rice Bran ◽  
Protein Solubility ◽  
Surface Hydrophobicity ◽  
Absorption Capacity ◽  
Emulsifying Properties ◽  
Ultrasound Assisted Extraction ◽  
Suitable Alternative ◽  
Rice Bran Protein ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Abstract In this study, rice bran protein was prepared by ultrasound-assisted extraction, and its physicochemical and emulsifying properties were also evaluated. Results demonstrated that a significant increase in protein yield was observed when ultrasound-assisted method was employed for extracting protein. Noticeably, obtained rice bran protein possessed excellent physicochemical properties, such as oil absorption capacity, protein solubility and foaming property. More hydrophobic groups were exposed in the process of ultrasound-assisted extraction, which led to the increase of surface hydrophobicity. More importantly, the ultrasound-assisted extraction could improve emulsifying properties of rice bran protein, and the emulsions prepared using protein samples exhibited the great stability. Besides, it was also found that emulsifying properties of protein samples presented a decrease trend with increasing ultrasound power and time. All in all, ultrasound-assisted extraction is a suitable alternative process for preparing rice bran protein.

scholarly journals Optimization of Extraction Process Parameter for Rice Bran Protein Concentrate and its Utilization in High Protein Biscuit Formulation

2020 ◽  
pp. 596-608
Author(s):  
Dilruba Akter ◽  
Rokeya Begum ◽  
Md. Nannur Rahman ◽  
Nasim Talukder ◽  
Md. Jahangir Alam
Keyword(s):  
Protein Content ◽  
Rice Bran ◽  
Extraction Process ◽  
Absorption Capacity ◽  
Total Protein Content ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Solution Ph ◽  
Rice Bran Protein ◽  
Rice Bran Protein Concentrate

In the present study rice bran protein concentrate (RBPC) was extracted from defatted rice bran by alkali extraction method and the extracted protein concentrate was characterized and utilized in biscuit production. Protein concentrate was extracted from rice bran at different rice bran water ratio (25.86-54.14) and solution pH (8.09-10.91). The extraction parameters were optimized by response surface methodology. Optimum conditions for protein concentrate extraction ratio were 1:40.77 bran/water and 9.55 pH of solution. At the optimum conditions the extraction yield of protein concentrate was 11.76% and protein content was 36.29% where native rice bran contained 20.78% protein. RBPC contained most of essential amino acids except tryptophan and phenylalanine, among them arginine was the highest 2.27 mg/100g and the lowest was histidine 0.59 mg/100g. RBPC also contained non-essential amino acid like aspartic acid, serine, glutamic acid, alanine, glycine and tyrosine. The emulsifying capacity, emulsion stability, water absorption capacity, bulk density and oil absorption capacity of RBPC were 56 percent, 36 min, 3.02 g/g, 0.49 g/ml and 1.72 g/g respectively. A 5% rice bran protein concentrate supplemented biscuits upgrade the total protein content in biscuits from 7.54 to 9.13. Therefore, utilization of RBPC can be beneficially achieved through formulation of protein enriched biscuits with enhanced nutritional value especially for malnourished or undernourished people.

scholarly journals Feasibility of ultrasound-assisted optimized process of high purity rice bran protein extraction

2020 ◽  
Vol 50 (12) ◽  
Author(s):  
Sílvia Bernardi ◽  
Daneysa Lahis Kalschne ◽  
Anne Luize Lupatini Menegotto ◽  
Eder Lisandro Moraes Flores ◽  
Juliano Smanioto Barin ◽  
...  
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Exposure Time ◽  
Protein Extraction ◽  
Extraction Process ◽  
Milling Process ◽  
Absorption Capacity ◽  
Ultrasound Exposure ◽  
Rice Bran Protein ◽  
Rice Milling

ABSTRACT: Rice bran is a by-product of the rice milling process, found worldwide in abundance and highlighted due its protein content. This study optimized the conditions for ultrasonic-assisted extraction of protein from defatted rice bran (DRB) and characterized the rice bran protein concentrate (RBPC). A sequential strategy of experimental design was employed; the effect of pH, temperature, ultrasound exposure time, and amplitude were evaluated regarding the percentage of protein extraction by a Full factorial design (FFD) with a fixed frequencies (FFD-A: 37 kHz; FFD-B: 80 kHz). Subsequently, the percentage of protein extracted was optimized employing a Central composite rotatable design (variables: pH and ultrasound exposure time) and RBPC obtained was characterized regarding chemical and functional properties. The pH and ultrasound exposure time had positive effect (P ≤ 0.05) on percentage of protein extraction; moreover, 37 kHz frequency was more effective in protein extraction. The optimized condition (frequency: 37 kHz; temperature: 30 °C; pH: 10; ultrasound exposure time: 30 min; and amplitude: 100%) allowed 15.07% of protein recovery and the RBPC presented 84.76 g 100 g-1 of protein. Magnesium and copper were the main mineral in RBPC (34.4 and 25.5 µg g-1, respectively), while leucine was the limiting amino acid (0.42) and threonine presented the highest chemical score (1.0). The RBPC solubility was minimal at pH 4 and higher at pHs 6-10; the water and oil absorption capacity were higher than bovine serum albumin (BSA) and the emulsifying capacity was comparable to BSA, with a suitable stability. It was possible to obtain a higher purity RBPC than described in the literature, due to the optimization in the extraction process steps, with functional properties suitable for application in food products, especially emulsified ones.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

The classical and potential novel healthy functions of rice bran protein and its hydrolysates

2021 ◽  
pp. 1-13
Author(s):  
Yonghui Yu ◽  
Goutom Kumar Gaine ◽  
Linyue Zhou ◽  
Jingjie Zhang ◽  
Jing Wang ◽  
...  
Keyword(s):  
Rice Bran ◽  
Rice Bran Protein

Functional Properties of the Protein Isolate and Major Fractions of Pine Nut Proteins Prepared from the Changbai Mountain in China

2014 ◽  
Vol 881-883 ◽  
pp. 766-775 ◽  
Author(s):  
Dan Wu ◽  
Wei Hong Min ◽  
Jing Sheng Liu ◽  
Li Fang ◽  
Hong Mei Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Functional Properties ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Changbai Mountain ◽  
Major Protein ◽  
Pine Nut ◽  
A Value

The functional properties of protein isolate and major protein fractions prepared from Changbai Mountain pine nuts were investigated. Albumin, globulin, glutelin, and protein isolates were obtained after the Osborne method and alkaline dissolution and acid precipitation, and protein contents of the fractions are 48.02%, 81.93%, 83.02%, and 89.69%, respectively. For the sulfhydryl contents, albumin is the highest, and glutelin is the lowest. In a disulphide bond, the protein isolate content is the highest with a value of 28.74 μmol/g, and the glutelin content is the lowest with the value of 13.46 μmol/g. For the four kinds of proteins, the essential amino acids in percentage of total amino acids are 31.13%, 34.22%, 30.30%, and 34.54%, respectively. The pH dependent protein solubility profile reveals that the minimum solubility is at pH 5.0, which corresponds to the isoelectric point. Protein isolate has the minimum water absorption capacity with a value of 0.59 ml/g. On the other hand, albumin has the minimum oil absorption capacity with a value of 2.11 ml/g. The emulsifying activity and stability and the foaming activity and stability increased with increasing concentration of four kinds of proteins. SDS-PAGE results showed that these four kinds of proteins have different molecules.

scholarly journals Antihypertensive and Antioxidant Activity of Chia Protein Techno-Functional Extensive Hydrolysates

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2297
Author(s):  
Alvaro Villanueva-Lazo ◽  
Sergio Montserrat-de la Paz ◽  
Noelia Maria Rodriguez-Martin ◽  
Francisco Millan ◽  
Cecilio Carrera ◽  
...  
Keyword(s):  
Food Industry ◽  
Antioxidant Properties ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Intact Protein ◽  
Physicochemical Composition ◽  
Hydrolysis Degree ◽  
Antihypertensive Properties ◽  
Better Than

Twelve high-quality chia protein hydrolysates (CPHs) were produced from chia protein isolate (CPI) in a pilot plant of vegetable proteins. To obtain functional hydrolysate, four CPHs were hydrolyzed by the action of Alcalase, an endoprotease, and the other eight CPHs were hydrolyzed by the action of Flavourzyme, an exoprotease. Alcalase-obtained CPHs showed significant antihypertensive properties particularly, the CPH obtained after 15 min of hydrolysis with Alcalase (CPH15A), which showed a 36.2% hydrolysis degree. In addition, CPH15A increased the antioxidant capacity compared to CPI. The CPH15A physicochemical composition was characterized and compared to chia defatted flour (CDF) and CPI, and its techno-functional properties were determined by in vitro experiments through the analysis of its oil absorption capacity, as well as the capacity and stability of foaming and emulsifying, resulting in an emulsifier and stabilizer better than the intact protein. Therefore, the present study revealed that CPH15A has potent antihypertensive and antioxidant properties and can constitute an effective alternative to other plant protein ingredients sources that are being used in the food industry.

scholarly journals EFISIENSI PENGGUNAAN RANSUM SAPI BALI JANTAN YANG DISUBTITUSI DENGAN AMPAS TAHU DAN DEDAK PADI FERMENTASI

2015 ◽  
Vol 2 (1) ◽  
pp. 63
Author(s):  
Khoirul Mualimin ◽  
Natsir Sandiah ◽  
La Ode Ba'a
Keyword(s):  
Rice Bran ◽  
Feed Efficiency ◽  
Dry Matter ◽  
Animal Feed ◽  
Block Group ◽  
Animal Science ◽  
Group Design ◽  
Feed Control ◽  
Bali Cattle ◽  
Better Than

This research aims to know the efficiency of ration use of a male Bali cattle in substitution with tofu dregs and rice bran fermentation. This research was conducted during nine weeks in Nutrition and Animal Feed Laboratory of Animal Science Department of Animal Science Faculty, Halu Oleo University, Kendari, and in Alebo Village of Konda Subdistrict of South Konawe Regency. The treatments were R0 = concentrate without fermentation-based feed (control), R1 = rice bran fermnetation-based concentrate 50%, R2 = rice bran fermnetation-based concentrate 55%, R3 = rice bran fermnetation-based concentrate 60%. The experimental design used in this study was randomly group design with 4 traetments and 3 block/group. The result of variance analysis showed that dry matter concumption was not differ markedly (p>0,05), which justifies the dry matter concumption is average from the highest to the lowest is R1 (5,143 kg/cattle/day), R0 (5,063 kg/cattle/day), R3 (4,907 kg/cattle/day) and R2 (4,905 kg/cattle/day). The substitution tofu dregs know and rice bran fermentation to 60% in ration not effect real (p>0,05) addition average daily againt of a male Bali cattle, but in quantitative R3 rations give a good response better than R0, R1 and R2 (0,542 kg/cattle/day than 0,402 kg/cattle/day, 0,411 kg/cattle/day and 0,435 kg/cattle/day). While the efficiency of used R3 rations (10,888%) higher than R2 (9,027%), R1 (8,080%) and R0 (8,075%). Conclusion that in substitution tofu dregs and rice bran fermentation to 60% in rations can give a good the efficiency of ration used of a male Bali cattle.Key Words: Bali cattle, dry matter consumption, feed efficiency, rice bran fermentationABSTRAKPenelitian ini bertujuan untuk mengetahui efisiensi penggunaan ransum sapi Bali jantan yang disuntitusi dengan ampas tahu dan dedak padi fermentasi. Penelitian ini dilaksanakan selama sembilan minggu di Laboratorium Ilmu Nutrisi dan Makanan Ternak Jurusan Peternakan Fakultas Peternakan Universitas Haluoleo Kendari dan di desa Alebo kecamatan Konda Kabupaten Konawe Selatan. Perlakuan yang dicobakan adalah R0= konsentrat berbasis pakan tanpa fermentasi (kontrol), R1= konsentrat berbasis dedak padi fermentasi 50%, R2= konsentrat berbasis dedak padi fermentasi 55% dan R3= konsentrat berbasis dedak padi fermentasi 60%. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 4 perlakuan dan 3 ulangan (blok/kelompok). Hasil analisis ragam menunjukkan bahwa dengan subtitusi ampas tahu dan dedak padi fermentasi sampai 60% dalam ransum tidak berpengaruh nyata (p>0,05) terhadap pertambahan bobot badan sapi Bali jantan, akan tetapi secara kuantitaif ransum R3 memberikan respon yang lebih baik dibanding R0, R1 dan R2 (0,542 kg/ekor/hari dibanding 0,402 kg/ekor/hari, 0,411 kg/ekor/hari dan 0,435 kg/ekor/hari). Konsumsi bahan kering ransum tidak berbeda nyata (p>0,05), dimana rataan konsumsi bahan kering dari yang tertinggi sampai terendah adalah R1 (5,143 kg/ekor/hari), R0 (5,063 kg/ekor/hari), R3 (4,907 kg/ekor/hari) dan R2 (4,864 kg/ekor/hari). Sedangkan efisiensi penggunaan ransum R3 (10,888%) lebih tinggi dibandingkan R2 (9,027%), R1 (8,080%) dan R0 (8,075%). Kesimpulan bahwa subtitusi dedak padi fermentasi sampai 60% dalam ransum dapat memberikan efisiensi penggunaan ransum sapi Bali jantan yang lebih baik.Kata Kunci: Sapi Bali, PBB, Konsumsi bahan kering, Efisiensi ransum, Dedak padi fermentasi

Sign in / Sign up

Export Citation Format

Share Document