Effect of Microwave and Enzymatic Treatment on the Recovery of Protein from Indian Defatted Rice Bran Meal

Bandyopadhyay, Kaushik; Chakraborty, Chaitali; Barman, Amit Kumar

doi:10.5650/jos.61.525

Cited by 25 publications

(16 citation statements)

References 15 publications

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“…Protein recovery and protein yield reached the maximum values of 16.69 AE 0.58% and 3.70 AE 0.12%, respectively, when 10,000 U of enzyme was used [64]. The yield of RBPC prepared by alkaline extraction followed by acidic precipitation is 10.2%, which is further increased to 14.5 and 22.4% by papain-and Viscozyme-assisted extraction, respectively [69].…”

Section: Enzyme-assisted Extraction (Eae)mentioning

confidence: 94%

“…The ratio of rice bran per water as 1:10 w/v and the temperature controlled at 40°C by a sensor inserted in a control vessel during 90 s of process time, generating a power range of 350-400 W, showed 11% yield and 75% protein content [68]. In the study of Bandyopadhyay et al [69], the same ration of rice bran solution sample (100 mL) was simultaneously exposed at a frequency of 2450 MHz and operated at 800 W. The result showed that only 40 s of microwave treatment could give the protein recovery of 78.4% as against 28.9% after 1 min for conventional boiling.…”

Section: Microwave-assisted Extraction (Mae)mentioning

confidence: 99%

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Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Rawdkuen¹,

Ketnawa²

2020

Food Preservation and Waste Exploitation

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By-products originating from agricultural and food processing are considerable disposal problem for the industry because these waste streams emerge in huge quantities and often have direct impact on the economy and environmental pollution. However, at the same time, it constitute a rich but yet underutilized source of valuable components, which may find application as ingredients in the food and non-food industries. As a result, numerous projects are currently directed toward the utilization of agricultural and food processing by-products such as animal-based (skin, bone, flesh, and internal organs) and plant-based biomaterials (fruit peels and seeds, rice bran, and etc.). In the present work, we would like to focus on the potentialities and the current research of the compounds and extracts deriving from agro-industrial disposable wastes in the food-related utilization. The potential of selected by-products as a source of bioactive/functional compounds in terms of emerging and conventional techniques for extraction, characterization, biological activity monitoring and application of the extracts or isolated compounds as functional food ingredients or bio-based materials for food packaging are highlighted. Considering environmental effect and economic loss, agricultural and food processing by-products should be utilized in various innovative processes in the cause of beneficial product derivation.

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Section: Enzyme-assisted Extraction (Eae)mentioning

confidence: 94%

Section: Microwave-assisted Extraction (Mae)mentioning

confidence: 99%

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Rawdkuen¹,

Ketnawa²

2020

Food Preservation and Waste Exploitation

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“…2 The protein to metabolic energy ratio in the five diets was the same. 3 Analyzed values given for ME and CP. Calculated values given for crude fiber, calcium, total phosphorus, lysine, and methionine.…”

Section: Experimental Design and Dietsmentioning

confidence: 99%

“…2 The protein to metabolic energy ratio in the five diets was the same. 3 Standard error of the mean.…”

Section: Growth Performancementioning

confidence: 99%

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The Effect of Different Dietary Levels of Defatted Rice Bran on Growth Performance, Slaughter Performance, Serum Biochemical Parameters, and Relative Weights of the Viscera in Geese

Chen

Yang

Wang

2019

Animals

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This study investigated the effect of different dietary levels of defatted rice bran (DFRB) on growth performance, slaughter performance, and relative weights of the viscera in geese. A total of 300 28-day-old healthy male Yangzhou goslings with similar body weights were randomly divided into five groups, with six replicates per group and 10 geese per replicate. The geese were fed diets containing 0%, 10%, 20%, 30%, or 40% DFRB for 42 days. Over the 29-d to 70-d trial period, no significant difference was observed in the average daily feed intake in geese (p > 0.05). However, 30% and 40% DFRB reduced body weights of geese at 70 d (p < 0.01) and average daily gain from 28 d to 70 d (p < 0.05) were observed, and 20%, 30%, and 40% DFRB increased feed-to-gain ratios from 28 d to 70 d (p < 0.01). Birds in the 30% and 40% DFRB groups had reduced breast yields (p < 0.05), and birds in the 40% DFRB group had increased thigh yields (p < 0.05). Birds in the 20%, 30%, and 40% DFRB groups had increased proventriculus weights (p < 0.01). The results suggested that a high level of DFRB affected growth performance, slaughter performance, and visceral development. Under the experimental conditions, we recommend that the dietary level of DFRB should not exceed 20% to avoid negative effects on geese.

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Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

Bisly

Hettiarachchy

T.K.S

et al. 2021

J Americ Oil Chem Soc

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The response surface methodology was used to optimize the effect of three parameters, Bacillus subtilis (natto) Takahashi inoculum log (5–7 log CFU/g HDRB), initial water content (25%–45% w/v), and fermentation time (24–72 h), as independent variables on the extraction of the maximum water‐soluble proteins and peptides (WSPP) from heat‐stabilized defatted rice bran (HDRB). The optimum conditions were achieved by fitting the second‐order polynomial equation. The result showed that all the factors, initial water content, inoculum log, and fermentation time, were critical in extracting WSPP from HDRB. The predicted optimum conditions for highest amount of WSPP extracted were 40.96% w/v water content, 6.27 log CFU/g HDRB inoculum log, and 61.01 h fermentation time. Under these optimized conditions of solid‐state fermentation (SSF), 64.6% ± 0.7% of total protein in HDRB was extracted as WSPP which was closer to the predicted value of 63.3%. While the WSPP extracted from nonfermented HDRB was 20.6%. The majority of the WSPP from SSF‐HDRB had MW <5 kDa. The WSPP from SSF‐HDRB showed significant radical scavenging activities (56%, 44.4%, and 84.5%) in comparison to that from HDRB (12.5%, 9.3%, and 35.5%), of free radical (DPPH), superoxide radicals, and hydroxyl radicals, respectively. The SSF method is an efficient method to extract proteins and hydrolysates from HDRB and can find application as an ingredient in suitable products. Furthermore, the higher antioxidant activity is indicative of its potential function in controlling the oxidative stability in food products.

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Effect of Microwave and Enzymatic Treatment on the Recovery of Protein from Indian Defatted Rice Bran Meal

Cited by 25 publications

References 15 publications

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

Extraction, Characterization, and Application of Agricultural and Food Processing By-Products

The Effect of Different Dietary Levels of Defatted Rice Bran on Growth Performance, Slaughter Performance, Serum Biochemical Parameters, and Relative Weights of the Viscera in Geese

Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

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