Abstract
Two different methods for extracting fractionated rice bran protein (FRBP) from defatted rice bran were investigated according to the solubility of protein in different extraction solvents. The yields of the obtained proteins and their purity were first compared. Sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry, protein surface hydrophobicity, and protein secondary molecular structure analyses were subsequently applied to identify and compare the compositional, structural, and functional characteristics of the obtained proteins. The highest yield (13.8%, w/w) and purity (45–47%) of FRBP products were obtained using 0.4 M NaCl, 80% ethanol, and 0.01 M NaOH as extraction solvents to fractionate albumin, globulin, prolamin, and glutelin. Several good properties were exhibited, including good functionality, specific denaturation temperature, and enthalpy values, for FRBP products prepared by the above method.
Highlights
Cereals are the major source of dietary protein for a large population
Globulin, and glutelin were the major fractionated rice bran protein (FRBP) products prepared by the two extraction methods, and prolamin only comprised 1–3% of the total yield of FRBP products
2 resulted in albumin forming a white flocculation precipitate, which was different from the pale yellowish albumin precipitate obtained through method 1
Summary
Cereals are the major source of dietary protein for a large population. The intake of rice protein exceeds other cereal protein, such as wheat protein and maize protein. Rice protein is hypoallergenic and rich in lysine. Rice protein is widely used in infant foods and the formulation of restricted recipes for children with food allergies [1]. Compared with casein and soy isolate protein, the amino acid profile of rice protein satisfies the demands of 2- to 5-year-old children [2]. Economical and affordable protein is increasingly expected with the growing demands for foods. Various proteins from vegetable sources have been studied for a long time [3,4,5,6], which has led to an increase in inexpensive and nutritious foods
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