Extraction of protein and amino acids from deoiled rice bran by subcritical water hydrolysis

• DOI: 10.1016/j.biortech.2006.12.030
• Publication Date: 2007-02-23T16:36:58Z
• Authors: Issara Sereewatth...; Surawit Prapintip; Katemanee Watchir...; Motonobu Goto; Mitsuru Sasaki; Artiwan Shotipruk
• Keywords: Spectroscopy, Near-Infrared; Time Factors; Hydrolysis; Carbohydrates; Temperature; Water; Oryza; Saccharomyces cerevisiae; 04 agricultural and veterinary sciences; Alkalies; Antioxidants; Carbon; 6. Clean water; Molecular Weight; 0404 agricultural biotechnology; Plant Oils; Amino Acids; Plant Proteins

This study investigated the production of value-added protein and amino acids from deoiled rice bran by hydrolysis in subcritical water (SW) in the temperature range between 100 and 220 degrees C for 0-30 min. The results suggested that SW could effectively be used to hydrolyze deoiled rice bran to produce useful protein and amino acids. The amount of protein and amino acids produced are higher than those obtained by conventional alkali hydrolysis. The yields generally increased with increased temperature and hydrolysis time. However, thermal degradation of the product was observed when hydrolysis was carried out at higher temperature for extended period of time. The highest yield of protein and amino acids were 219 +/- 26 and 8.0 +/- 1.6 mg/g of dry bran, and were obtained at 200 degrees C at hydrolysis time of 30 min. Moreover, the product obtained at 200 degrees C after 30 min of hydrolysis exhibited high antioxidant activity and was shown to be suitable for use as culture medium for yeast growth.