Optimization of protein extraction from "Cam" rice bran by response surface methodology

Le Thi Kim Loan, Quoc Ha Minh, Thuy Nguyen Minh, Nguyen Thanh Nhung, Tran Dang Xuan, Vu Xuan Duong, Khuat Huu Trung, Le Hoang Nhat Minh, Tran Dang Khanh*, Tran Thi Thu Ha*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

"Cam" rice bran was considered a waste product from rice, which is rich in natural compounds and protein owing to its outstanding nutritional value. This study aimed to establish an optimization model for extracting protein from rice bran, with two responses: extraction yield (%) and protein content (%). The variable parameters included were pH (8.5-9.5), stirring time (3.5-4.5 h), and enzyme incubation temperature (85-95°C). The coefficient of determination for both models were above 0.95, indicating a high correlation between the actual and estimated values. The maximum extraction yield and protein content were achieved when the conditions were set at pH of 9.02, stirring time of 4.02 h, and extraction temperature of 90.6°C. Under these optimum conditions, the predicted protein extracted from rice bran was 43.03% (moisture <13.0%), with an extraction yield of 15.9%. The findings of this study suggested that this protocol can enhance the utilization of rice bran and might be employed on a large scale in the food industry to exploit the nutritional source.
Original languageEnglish
JournalJournal of Experimental Biology and Agricultural Sciences
Volume11
Issue number2
Pages (from-to)290-296
Number of pages7
ISSN2320-8694
DOIs
Publication statusPublished - 2023

Keywords

  • Rice bran
  • Protein content
  • Optimization
  • Nutritional value

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