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

Le Thi Kim Loan; Quoc Ha Minh; Thuy Nguyen Minh; Nguyen Thanh Nhung; Tran Dang Xuan; Vu Xuan Duong; Khuat Huu Trung; Le Hoang Nhat Minh; Tran Dang Khanh; Tran Thi Thu Ha

doi:10.18006/2023.11(2).290.296

Authors

Le Thi Kim Loan Department of Agriculture and Food Technology, Tien Giang University, Tien Giang, VietNam
Quoc Ha Minh National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Thuy Nguyen Minh Department of Food Technology, College of Agriculture, Can Tho University, Can Tho, Vietnam https://orcid.org/0000-0003-3927-9099
Nguyen Thanh Nhung Agricultural Genetics Institute, Hanoi, Vietnam
Tran Dang Xuan Department of Development Technology, Graduate School for International Development and Cooperation, Hiroshima University, Hiroshima 739-8529, Japan https://orcid.org/0000-0001-7103-5698
Vu Xuan Duong Institute of Applied Research and Development, Hung Vuong University, Phu Tho 290000, Vietnam
Khuat Huu Trung Agricultural Genetics Institute, Hanoi, Vietnam
Le Hoang Nhat Minh Department of Life Sciences, University of Science and Technology of Hanoi, Hanoi, Vietnam
Tran Dang Khanh Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi, Vietnam https://orcid.org/0000-0003-4426-7121
Tran Thi Thu Ha Institute of Forestry and Sustainable Development (IFS), Thai Nguyen University of Agriculture and Forestry, Vietnam

DOI:

https://doi.org/10.18006/2023.11(2).290.296

Keywords:

Rice bran, Protein content, Optimization, Nutritional value

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.

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