Comparison of different protein extraction methods of rice bran protein concentrates

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Published: Oct 25, 2022
DOI: https://doi.org/10.14456/apst.2022.101
Keywords:
Alkaline extraction Enzymatic extraction Homogenized alkaline extraction Rice bran protein Xylanase

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Farah N.A. Rahim
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Wan Z.W. Ibadullah
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Nazamid Saari
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Nor A. Mustapha
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Radhiah Shukri
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Norhasnida Zawawi
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Roselina Karim
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Ismail F.M. Rashedi
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia

Abstract

This study compared the protein content and yield of rice bran protein concentrates (RBPC) extracted via enzymatic and alkaline methods. Enzymatic extraction using xylanase produced RBPC containing 47.17% protein and a 19.80% protein yield. The optimal alkaline extraction conditions (pH 9, 30 °C) obtained 44.29% protein content and 21.80% protein yield. Further evaluation of alkaline extraction revealed that finer particles led to higher protein content (51.23%) and protein yield (26.85%) compared to 0.4 mm particles. Homogenization of the slurry or the addition of saline solutions did not significantly affect the protein content or yield. Rice bran protein extracted up to 72 h using 0.4 mm particle size gave the lowest protein content (5.62%) and protein yield (1.84%). The optimal alkaline extraction conditions (pH 9, 30 °C, 0.4 mm particle size, 1:4 solvent ratio, 15 min centrifuge, cloth filter, without overnight supernatant) for rice bran protein obtained extracts with a high protein content (43–51%) and yield (13–29%).

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How to Cite
Rahim, F. N., Ibadullah, W. Z., Saari, N., Mustapha, N. A., Shukri, R., Zawawi, N., Karim, R., & Rashedi, I. F. (2022). Comparison of different protein extraction methods of rice bran protein concentrates. Asia-Pacific Journal of Science and Technology, 27(06), APST–27. https://doi.org/10.14456/apst.2022.101
Issue
Vol. 27 No. 06 (2022): NOV-DEC
Section
Research Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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