TY - JOUR
T1 - Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties
AU - Phongthai, Suphat
AU - Lim, Seung Taik
AU - Rawdkuen, Saroat
N1 - Funding Information:
This study was financially supported by a grant from the Research and Researcher for Industry (RRI) under the Thailand Research Fund (TRF) to Mr. Suphat Phongthai (Grant no. PHD57I0018 ) and Mae Fah Luang University . The authors thank Urmatt Ltd (Chiang Rai, Thailand) for providing the Thai Jasmine organic rice bran. Thank you to Matthew Robert Ferguson of Mahidol University International College for language and editing support.
Publisher Copyright:
© 2016 Elsevier Ltd.
Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2016/7/1
Y1 - 2016/7/1
N2 - Microwave-assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM). The optimal condition was 1000 W of microwave power, 90 s of extraction time, and a solid to liquid ratio of 0.89 g rice bran/10 mL of distilled water. The protein yield of MAE was higher than that of alkaline extraction (ALK) by about 1.54-fold (P < 0.05), while the protein digestibility was similar. The protein hydrolysates (PHs) with at different degrees of hydrolysis (DH) (5.04, 10.37 and 15.04%) were produced by alcalase. The molecular weight (MW) of the rice bran protein concentrates (RBPC) and the PHs ranged between <11 kDa and 100 kDa. The excessive enzymatic hydrolysis resulted in a negative effect on water and oil absorption capacities. The PHs with DH15.04% acted as the strongest DPPH radical scavenger, ferric reducing agent, and also metal ion chelator (P < 0.05). However, a DH of 5.04% was sufficient for improving the functional properties of RBPC, especially foam ability and the emulsion activity index. This study suggests that the desirable properties of rice bran protein can be controlled with enzymatic modification.
AB - Microwave-assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM). The optimal condition was 1000 W of microwave power, 90 s of extraction time, and a solid to liquid ratio of 0.89 g rice bran/10 mL of distilled water. The protein yield of MAE was higher than that of alkaline extraction (ALK) by about 1.54-fold (P < 0.05), while the protein digestibility was similar. The protein hydrolysates (PHs) with at different degrees of hydrolysis (DH) (5.04, 10.37 and 15.04%) were produced by alcalase. The molecular weight (MW) of the rice bran protein concentrates (RBPC) and the PHs ranged between <11 kDa and 100 kDa. The excessive enzymatic hydrolysis resulted in a negative effect on water and oil absorption capacities. The PHs with DH15.04% acted as the strongest DPPH radical scavenger, ferric reducing agent, and also metal ion chelator (P < 0.05). However, a DH of 5.04% was sufficient for improving the functional properties of RBPC, especially foam ability and the emulsion activity index. This study suggests that the desirable properties of rice bran protein can be controlled with enzymatic modification.
KW - Antioxidant
KW - In vitro digestibility
KW - Microwave-assisted extraction
KW - Response surface methodology
KW - Rice bran protein
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U2 - 10.1016/j.jcs.2016.06.001
DO - 10.1016/j.jcs.2016.06.001
M3 - Article
AN - SCOPUS:84973324978
SN - 0733-5210
VL - 70
SP - 146
EP - 154
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -