Abstract
Effects of germination methods and extraction conditions on soluble protein yield in brown rice were investigated. Extraction temperature and solid to solvent ratio were significant factors. Highest soluble protein yields were obtained from germinated brown rice at 41.5°C for 2 h using a solid to solvent ratio of 1:10 at pH 8.5. This was about 20% higher than that from non-germinated brown rice. Characteristics of the extracted protein from germinated rice indicated an improved solubility, a lower isoeletric point, a reduction in high molecular weight components and an increase in small peptides compared to non-germinated rice.
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