Green extraction of rice bran proteins and full revaluation of the remaining by-products

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Abstract

Background and objectives: Full fat rice bran is a highly nutritional by-product of white rice production underutilized at present, with 90% of it being employed as a cheap feedstock. This study aimed to apply a water-and-citric-acid extraction method as a green technique to obtain a protein concentrate from rice bran. Extractions were carried out through a heat treatment, varying time and temperature, and optimized using response surface methodology based on protein purity, followed by citric acid (50% w/w) precipitation. Co-products obtained after the procedure were also characterized to determine their functional properties. Findings: Increasing temperature and time yielded higher protein purity, so 75 °C for 90 min was applied. Under these conditions, the protein concentrate contained 69.5% of protein, the supernatant had 60.6% of soluble carbohydrates, and their corresponding bioaccessible fraction had better antioxidant capacity than that of the bran. Finally, the sediment was similar in composition and functional properties to rice bran, which means high dietary fiber content. Conclusions: A protein concentrate, hypoallergenic and with high nutritional value, and two other functional fractions could be obtained through this environmentally friendly method. Significance and novelty: This technique could help meet the demand of proteins throughout the world.

Original languageEnglish
Pages (from-to)184-193
Number of pages10
JournalCereal Chemistry
Volume99
Issue number1
DOIs
StatePublished - 1 Jan 2022

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