Enzymatic extraction of oil and protein from rice bran, using a commercial protease (Alcalase), was investigated and evaluated by response surface methodology. The effect of enzyme concentration was most significant on oil and protein extraction yields, whereas incubation time and temperature had no significant effect. The maximal extraction yields of oil and protein were 79 and 68%, respectively. Further, the quality of oil recovered from the process in terms of free fatty acid, iodine value, and saponification value was comparable with solvent‐extracted oil and commercial rice bran oil, but the peroxide value was higher.
Enzymatic water-extraction of oil and proteins from rice bran was studied in a laboratoryscale set-up. The effects of the following enzymes ± Celluclast 1.5L, hemicellulase, Pectinex Ultra SP-L, Viscozyme L, Alcalase 0.6L and papain ± on oil and protein extraction yields, and the level of reducing sugars in the extract were investigated. The results showed that Alcalase was most effective in enhancing oil and protein extraction yields. Papain was found to be superior to all carbohydrase enzymes but it gave lower yields than Alcalase. Celluclast 1.5L, hemicellulase, Pectinex Ultra SP-L and Viscozyme L did not affect yields signi®cantly but increased the level of reducing sugars in the extract.
Aqueous extraction of oil from rice bran was studied on a laboratory scale and the resulting product was examined. The following process parameters in¯uencing oil extraction were individually investigated: pH of aqueous media, extraction temperature, extraction time, agitation speed and rice bran-to-water ratio. Extraction temperature and pH were found to be the main factors in¯uencing oil extraction. The highest oil yield was obtained at pH 12.0, extraction temperature 50°C, extraction time 30 min, agitation speed 1000 rpm, and rice bran-to-water ratio 1.5-to-10.
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