Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique

Imboon Wongthaweewatana,Thongchai Rohitatisha Srinophakun,Issara Saramala,Kittiwut Kasemwong

doi:10.1590/fst.16520

Imboon Wongthaweewatana, Thongchai Rohitatisha Srinophakun + Show 2 more

Open Access

https://doi.org/10.1590/fst.16520

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Abstract

Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatment at temperatures of 120, 140, 160, and 180 °C and reaction times of 30, 45, and 60 minutes to determine the effects of following parameters on the production of milk analogues. At higher temperatures, the protein content and emulsifying activity index (EAI) increased, and the nitrogen solubility index (NSI) ranged from 87-100%. The emulsifying stability index (ESI) reduced when the reaction time was increased, while the molecular weight of the protein was less than 50 kDa. These temperatures and reaction times were shown to have direct impacts on both protein extraction and the molecular size of rice bran protein, which significantly increase the production of milk analogues. The results showed that milk analogues appeared to be more viscous than cow’s milk, as evidenced by the shear thinning. In sensory evaluation, the color, texture, taste, and acceptability of cow’s milk scored higher in comparison to milk analogues. All of the sensory parameters analyzed, except odor, were significantly different (P ≤ 0.05).

Highlights

Nowadays, many people focus more on their health, and the basis of good health partly comes from food—the essence of human life—we cannot survive without it
Rice is considered to be the main agricultural product consumed by Asian people and many other nations
Aside from the milled rice, which accounts for 69.5%, with the by-products consisting of 20% rice husks and 10.5% rice germ

Summary

Introduction

Many people focus more on their health, and the basis of good health partly comes from food—the essence of human life—we cannot survive without it. Rice is considered to be the main agricultural product consumed by Asian people and many other nations. Thailand is ranked in the sixth position for rice production; below China, India, Indonesia, Bangladesh, and Vietnam, respectively, with 20.26 million tons in 2012 (Food and Agriculture Organization of the United Nations, 2012). For many decades, Thailand has held the top position for the quantity of rice produced. Aside from the milled rice, which accounts for 69.5%, with the by-products consisting of 20% rice husks and 10.5% rice germ. When the quantity of rice germ was deducted from the total amount of rice produced in 2011, it equated to 3.06 million tons. Rice germ contains 11.3‐14.9 (g Nx5.95) of protein, while rice only contains 6.3‐7.1 (g Nx5.95) and the husk 2.0-2.8 (g Nx5.95) (Shih, 2003)

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