Abstract
Abstract During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alkaline extraction and Microwave-Assisted Extraction (MAE). It was found that MAE, in similar conditions, resulted in a higher yield of protein extraction and protein content in the extracted material in a relatively shorter process time, when compared to the values obtained in the alkaline extraction (MAE: yield: 22.04% higher, protein content: 6.19% higher, 30 times faster). In addition, the characterization of the extracts obtained showed that the use of microwaves did not affect the extracted rice bran proteins. Thus, it was possible to verify that MAE is potent and a strongly advisable technique for obtaining rice bran protein.
Highlights
To obtain white rice, it is necessary to polish the grain, removing the husk and the film called bran, which represents around 10% of the grain (Orthoefer, 1996)
The statistical analysis of the model equations and the significance of each coefficient were determined through analysis of variance (ANOVA), using the F-test and p-value
microwave assisted extraction (MAE) reached extraction yield and protein content 22.04 and 6.19% higher, 30 times faster
Summary
It is necessary to polish the grain, removing the husk and the film called bran, which represents around 10% of the grain (Orthoefer, 1996). Rice bran presents approximately 12 to 15% proteins (FAO, 2011; Oliveira et al, 2012), which have excellent nutritional, nutritive, nutraceutical and functional properties (Saunders, 1990; Tang et al, 2003). These proteins have high content of essential amino acids, especially the aromatic ones (9.46-11.41%), which act as strong antioxidants (Wang et al, 2017). Another important component of these proteins is lysine, since it is considered hypoallergenic (Parrado et al 2006), has anticancer activity (Kawamura; Muramoto, 1993) and effects on. The quality of the extracted protein obtained was compared and evaluated through sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS– PAGE), amino acid composition, nitrogen solubility index and in vitro digestibility
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