Obtaining concentrated rice bran protein by alkaline extraction and stirring – optimization of conditions

Colla, E.; Corso, M. P.; Canan, C.; Bernardi, S.; Baraldi, I. J.

Obtaining concentrated rice bran protein by alkaline extraction and stirring – optimization of conditions

2018

Colla, E. | Corso, M. P. | Canan, C. | Bernardi, S. | Baraldi, I. J.

Defatted rice bran has 15% (w/w) of protein content, which is considered a high nutritional value protein, although it is hard to extract pure protein compounds from grains, such as rice. These work aim is to optimize concentrated rice bran protein (CRBP) extraction from defatted rice bran. This study was split into two steps: 1) Fractional Factorial Design 24-1 (independent variables: X1 (pH: 8, 9, 10), X2 (temperature: 25, 35, 45ºC), X3 (stirring speed: 80, 100, 120 rpm) and X4 (stirring time: 60, 120, 180 min), and 2): Central Composite Rotatable Design with variables X1 (temperature: 35, 38, 45, 52, 55ºC) and X2 (stirring time: 120, 146, 210, 274, 300 min). Maximum protein content in CRBP was 48.53% at pH 10.0, 80 rpm, 300 min of stirring time and 52ºC, with an extraction yield of 34.51%. CRBP obtained looked like a fine velvety powder with colour parameters, L* 78.29 ± 0.95, a* -4.97 ± 0.05 and b* 16.51 ± 0.10 (CIELAB).

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