Protein extraction from heat-stabilized defatted rice bran. 1. Physical processing and enzyme treatments.
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.
Tang
Shanhu
S
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, USA.
Hettiarachchy
Navam S
NS
Shellhammer
Thomas H
TH
D000681:Amylases / Q000378:metabolism; D004355:Drug Stability; D010450:Endopeptidases / Q000378:metabolism; D005511:Food Handling; D005615:Freezing; D006358:Hot Temperature; D012275:Oryza / Q000737:chemistry*; D010940:Plant Proteins / Q000302:isolation & purification*; D011312:Pressure; D012639:Seeds / Q000737:chemistry; D013010:Sonication; D014867:Water
D010940:Plant Proteins; D014867:Water; D000681:Amylases; D010450:Endopeptidases