Protein concentrates from defatted rice bran: preparation and characterization

Abstract

The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates were chosen with values of protein contents average 59.9% and 57.1%, with protein yields of 61.6% and 30.7%. The concentrates produced with industrially defatted rice bran showed higher digestibility and increased thermal stability compared with the product obtained with laboratory defatted rice bran. Both concentrates show molecular weight proteins below 50 kDa. The morphology of the precipitated proteins, analyzed by scanning electron microscopy, there was a great difference in the size of particles, which form the wet precipitates. The differences presented by the concentrates can be due to defatting processes which raw materials were submitted. Thus, studying the protein extraction conditions and knowing its characteristics is very important for the industry, because food processing requires knowing the behavior of each compound during and after processes they will be submitted.

Trypsin‐hydrolyzed Corn Silk Proteins: Antioxidant Activities, in vitro Gastrointestinal and Thermal Stability, and Hematoprotective Effects

“…Corn silk was oven-dried to constant weight at 50°C and pulverized with a blender. The resulting corn silk powder was defatted and subsequently used for the preparation of Corn Silk Protein Isolate (CSPI) via the pH-shift technique [17,18]. CSPI was lyophilized and stored at −20°C until used.…”

Antioxidant, Angiotensin-Converting Enzyme Inhibitory Properties and Blood-Pressure-Lowering Effect of Rice Bran Protein Hydrolysates

“…Long rice grain ( Orysa sativa L.) was used in this study. The defatted rice bran protein concentrates were produced using two different processes; a concentrate obtained in the laboratory using a pH-shifting process under conditions previously described by Piotrowicz and Salas-Mellado [ 15 ] (DRBPC-1) and a concentrate provided by Irgovel and Josapar Industries (Pelotas, Brazil) (DRBPC-2). The degree of milling was 0.335 mm for the defatting process and 0.15 for the concentrating process.…”

Ultrasonic-assisted extraction and functional properties of wampee seed protein

“…Natural plant-derived proteins are currently gaining much interest as a sustainable alternative to animal-based proteins for the food security and the rising cost of animal-derived proteins (Du et al, 2018;Preece et al, 2017). Therefore, protein extraction from cereals, legumes, algae, seeds and their by-products has been widely studied (Piotrowicz & Salas-Mellado, 2017). The wampee seeds are rich in protein and are the ideal raw materials for exploiting as a new protein resource because the proteins from seeds have a significant biologically activity (Du et al, 2018).…”