Feasibility of ultrasound-assisted optimized process of high purity rice bran protein extraction
Autor: | Sílvia Bernardi, Daneysa Lahis Kalschne, Anne Luize Lupatini Menegotto, Eder Lisandro Moraes Flores, Juliano Smanioto Barin, Renata Hernandez Barros Fuchs, Eliane Colla, Cristiane Canan |
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Jazyk: | English<br />Portuguese |
Rok vydání: | 2020 |
Předmět: | |
Zdroj: | Ciência Rural, Vol 50, Iss 12 (2020) |
Druh dokumentu: | article |
ISSN: | 1678-4596 0103-8478 |
DOI: | 10.1590/0103-8478cr20200012 |
Popis: | 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. |
Databáze: | Directory of Open Access Journals |
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