Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment

Watanabe, Masanori; Yamada, Chikashi; Maeda, Isamu; Techapun, Charin; Kuntiya, Ampin; Leksawasdi, Noppol; Seesuriyachan, Phisit; Chaiyaso, Thanongsak; Takenaka, Shinji; Shiono, Tadahiko; Nakamura, Kozo; Endo, Shujiro

doi:10.1016/j.lwt.2018.09.059

Cited by 23 publications

(8 citation statements)

References 21 publications

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“…RBP contains moisture, crude fat, and crude protein contents of 1.28%, 4.56%, and 64.78% (unpublished data), within the ranges reported elsewhere (Phongthai et al, 2016; Watanabe et al, 2019). Across treatments, carbohydrate and protein retention directly varied with increasing RBP concentrations, but protein retention was 20% lower than that of carbohydrates (Table 2).…”

Section: Resultssupporting

confidence: 78%

Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene

Magnaye

Mopera

Flores

2021

Food sci. technol. int.

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Rice bran protein is an emerging protein source from rice milling that possesses health benefits and emulsifying capacity suitable for hypoallergenic encapsulation applications, especially for lipophilic compounds such as β-carotene. The purpose of this study is to develop and characterize β-carotene encapsulates with maltodextrin and rice bran protein. Rice bran protein was prepared using conventional alkali extraction. β-carotene was added to the composite wall materials (50:50 of 4%, 8%, 12%, and 16% solids content) and spray-dried. Encapsulation efficiency (85–98%) and radical scavenging activity (11–43%) varied proportionally with rice bran protein. Across increasing maltodextrin and rice bran protein content of the feed, carbohydrate content of the microcapsules varied proportionally (50–66%) but protein content was uniform (10–13%). Scanning electron microscopy, differential scanning calorimetry, and Fourier transform infrared spectroscopy data suggested successful encapsulation. Release profiles showed decreasing trend with increasing rice bran protein content; co-digestion with rice mitigated negative impacts of rice bran protein. Microcapsules with nutritive potential and health-promoting properties were developed as potential carotenoid delivery systems.

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Section: Resultssupporting

confidence: 78%

Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene

Magnaye

Mopera

Flores

2021

Food sci. technol. int.

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“…However, during alcoholic fermentation, the presence of protein and lipids may reduce the performance of yeasts (Watanabe et al, 2009a) since they are unable to consume complex compounds. DRB presented significant concentrations of protein (18%) (Watanabe et al, 2019), which was probably responsible for the low yield of bioethanol observed. In order to reduce the concentration of proteins in the DRB suspension, ultrasound treatment and protease addition were evaluated.…”

Section: Effectsmentioning

confidence: 99%

“…However, the presence of nutrients such as protein and lipids may reduce the yeast's performance (Watanabe, Honda, Kashiwamura, Sasano, & Watanabe, 2009a). Defatted rice bran (DRB) has lower concentrations of fat (<2%) and higher protein (18%), total carbohydrates (60%), and starch (21%) contents (Watanabe et al, 2019). Thus, the hydrolysis of DRB proteins is an option to increase the bioethanol yield considering that several studies (Johnston & McAloon, 2014;Lei, Zheng, Wang, Zhao, & Zhao, 2013;Watanabe et al, 2009b;Yao, Lee, Wang, Moura, & Johnson, 2012) demonstrated that the addition of a protease resulted in an increase in the final bioethanol concentration.…”

Section: Introductionmentioning

confidence: 99%

Feasibility of bioethanol production from rice bran

Siepmann¹,

Kalschne²,

Zabotti³

et al. 2020

Semina: Ciênc. Agrár.

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Rice bran is a by-product of rice production with a high carbohydrate and starch content and the potential for bioethanol production by alcoholic fermentation. This article describes bioethanol production by Saccharomyces cerevisiae from hydrolyzed defatted rice bran (DRB) a rice by-product applying ultrasonic treatment and protease addition, as well as a sequential strategy of experimental design (SEED). In the first Central Composite Rotatable Design (CCRD), the temperature (25-30 °C) and inoculum concentration (0.5-50 g L-1) had positive effects on bioethanol production, while the effect of pH (4.0-6.0) was not significant. In the second CCRD, the temperature (28-35 °C) and inoculum concentration (10-70 g L-1) had negative and positive effects on bioethanol production (p < 0.05). Protease addition (15 µL g-1) increased the conversion of substrate into bioethanol by 76%. The optimized conditions for the production of 40.7 g L-1 bioethanol were a temperature of 31.5 °C and an inoculum concentration of 70 g L-1. Validation in a benchtop bioreactor produced 40.0 g L-1 of bioethanol from hydrolyzed DRB, and the SEED was characterized as a useful tool to improve bioethanol production from DRB. Furthermore, the DRB proved to be a by-product with great potential for bioethanol production, derived from alternative sources not commonly used in human food.

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“…The higher carbohydrate content justifying the use of rice bran in fermentative processes as vinegar production; although, the protein and lipid content may harm yeast's performance on ethanol production (Watanabe et al, 2009). The defatted rice bran (DRB), with lower fat (< 2%) and higher carbohydrates (60%) and starch (21%) content (Watanabe et al, 2019), if submitted to hydrolysis, is a potential substrate for vinegar production. In this context, the aim of this study was to propose a method for DRB vinegar production by submerged fermentation.…”

Section: Introductionmentioning

confidence: 99%

Optimization and characterization of vinegar produced from rice bran

et al. 2020

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The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 2 2 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring had a positive effect in the SY and TCY, while both aeration and stirring had a positive effect in the AAP (p ≤ 0.05). The FFD allowed an acetic acid increase of ≅ 750 times under aeration of 1.00 VVM and stirring of 500 rpm, which made it possible to develop an industrially compatible method for vinegar production using DRB as substrate. Furthermore, DRB presents potential for vinegar production, with functional characteristics-including antioxidant activity-and sensorially accepted.

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Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment

Cited by 23 publications

References 21 publications

Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene

Effect of rice bran protein concentrate as wall material adjunct on selected physicochemical and release properties of microencapsulated β-carotene

Feasibility of bioethanol production from rice bran

Optimization and characterization of vinegar produced from rice bran

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