Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties

Suphat Phongthai, Seung Taik Lim, Saroat Rawdkuen

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Microwave-assisted extraction (MAE) was applied for extracting rice bran protein with a response surface methodology (RSM). The optimal condition was 1000 W of microwave power, 90 s of extraction time, and a solid to liquid ratio of 0.89 g rice bran/10 mL of distilled water. The protein yield of MAE was higher than that of alkaline extraction (ALK) by about 1.54-fold (P <0.05), while the protein digestibility was similar. The protein hydrolysates (PHs) with at different degrees of hydrolysis (DH) (5.04, 10.37 and 15.04%) were produced by alcalase. The molecular weight (MW) of the rice bran protein concentrates (RBPC) and the PHs ranged between

Original languageEnglish
Pages (from-to)146-154
Number of pages9
JournalJournal of Cereal Science
Volume70
DOIs
Publication statusPublished - 2016 Jul 1

Keywords

  • Antioxidant
  • In vitro digestibility
  • Microwave-assisted extraction
  • Response surface methodology
  • Rice bran protein

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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