Production of rice bran protein hydrolysates from traditional Thai rice bran (Plai-Ngahm-Prachinburi)

Charoen R., . and Tipkanon S., . and Savedboworn W., . Production of rice bran protein hydrolysates from traditional Thai rice bran (Plai-Ngahm-Prachinburi). pp. 2304-2311. ISSN 2231-7546

Enzymatic processes for protein extraction of defatted rice bran from Plai-Ngahm-Prachinburi rice were optimized using response surface methodology (RSM). The extraction yield could be influenced by various factors including enzyme concentrations (0.025-0.075 gram / 5 gram of protein) extraction temperatures (40-60 C) and time (2-4 h). The obtained protein solution was further dried using a rotary evaporator and a freeze dryer respectively. Results showed that the optimal conditions for extracting proteins were 0.075 gram enzyme concentration at 50 C for 3 h. Then the hydrolyzed protein powder was analyzed for physicochemical and functional properties. The hydrolyzed time comparison between 2 h and 3 h was reported. There was no difference found in moisture content and solubility (pH 4) while aw color and bulk density were significant. The hydrolyzed protein of 2 h affected the greatest enhancement of 2 2 “ diphenyl-1-picrylhydrazyl (DPPH) and emulsifying activity index (EAI). For the degree of hydrolysis (DH) solubility (pH 5 and pH 6) and foaming capacity 3 h was found to have higher capacity than hydrolyzed protein for 2 h. This study shows that hydrolyzed rice bran protein has potential as value-added ingredient food industry.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(4).pd...

Abstract

Enzymatic processes for protein extraction of defatted rice bran from Plai-Ngahm-Prachinburi rice were optimized using response surface methodology (RSM). The extraction yield could be influenced by various factors including enzyme concentrations (0.025-0.075 gram / 5 gram of protein) extraction temperatures (40-60 C) and time (2-4 h). The obtained protein solution was further dried using a rotary evaporator and a freeze dryer respectively. Results showed that the optimal conditions for extracting proteins were 0.075 gram enzyme concentration at 50 C for 3 h. Then the hydrolyzed protein powder was analyzed for physicochemical and functional properties. The hydrolyzed time comparison between 2 h and 3 h was reported. There was no difference found in moisture content and solubility (pH 4) while aw color and bulk density were significant. The hydrolyzed protein of 2 h affected the greatest enhancement of 2 2 “ diphenyl-1-picrylhydrazyl (DPPH) and emulsifying activity index (EAI). For the degree of hydrolysis (DH) solubility (pH 5 and pH 6) and foaming capacity 3 h was found to have higher capacity than hydrolyzed protein for 2 h. This study shows that hydrolyzed rice bran protein has potential as value-added ingredient food industry.

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Item Type:	Article
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Rice
AGROVOC Term:	Emulsification
AGROVOC Term:	Emulsifiers
AGROVOC Term:	Extraction
AGROVOC Term:	Foaming
AGROVOC Term:	Evaporators
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Protein hydrolysate
AGROVOC Term:	Physical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23877

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