Optimization of protein extraction from "Cam" rice bran by response surface methodology

Abstract

"Cam" rice bran was considered a waste product from rice, which is rich in natural compounds and protein owing to its outstanding nutritional value. This study aimed to establish an optimization model for extracting protein from rice bran, with two responses: extraction yield (%) and protein content (%). The variable parameters included were pH (8.5-9.5), stirring time (3.5-4.5 h), and enzyme incubation temperature (85-95°C). The coefficient of determination for both models were above 0.95, indicating a high correlation between the actual and estimated values. The maximum extraction yield and protein content were achieved when the conditions were set at pH of 9.02, stirring time of 4.02 h, and extraction temperature of 90.6°C. Under these optimum conditions, the predicted protein extracted from rice bran was 43.03% (moisture <13.0%), with an extraction yield of 15.9%. The findings of this study suggested that this protocol can enhance the utilization of rice bran and might be employed on a large scale in the food industry to exploit the nutritional source.

Process of foam-mat drying of purple rice bran extract and evaluation of product properties

“…It has traditionally been utilized for culinary purposes and has also served as a primary ingredient in the production of a range of products, including instant rice, germinated rice flour, and gluten-free bread (Le Loan et al, 2021;Le et al, 2022;Le & Nguyen, 2019;Loan et al, 2023c;. Nevertheless, subsequent to undergoing the milling and polishing procedures, the rice bran known as "C ầm" was also discarded, and its utilization was not appropriately executed (Loan et al, 2023a;Loan et al, 2023b). In a recent study conducted by Loan et al (2023a), it was shown that the "C ầm" rice bran possesses significant potential for the development of value-added products.…”

“…Nevertheless, subsequent to undergoing the milling and polishing procedures, the rice bran known as "C ầm" was also discarded, and its utilization was not appropriately executed (Loan et al, 2023a;Loan et al, 2023b). In a recent study conducted by Loan et al (2023a), it was shown that the "C ầm" rice bran possesses significant potential for the development of value-added products. This is attributed to its high protein content and the presence of other essential elements.…”