Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction

• Published in: Separation science and technology Vol. 55; no. 2; pp. 300 - 312
• Main Authors: Bedin, Sidmara, Netto, Flavia Maria, Bragagnolo, Neura, Taranto, Osvaldir P.
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 22.01.2020; Taylor & Francis Ltd
• Subjects: Gluten; Lactose; microwave-assisted extraction; Proteins; Retinoblastoma protein; Rice; Rice bran; Rice bran protein; Temperature; Ultrasonic imaging; Ultrasound; ultrasound-assisted extraction; Yields
• ISSN: 0149-6395; 1520-5754
• DOI: 10.1080/01496395.2019.1577449

The objective was to achieve lactose/gluten free protein from rice bran (RB) through alkaline extraction, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). Particle size of defatted rice bran (DRB), DRB:water ratio, use of pulses on/off of power waves and temperature was evaluated. The best results of yield and protein content (PC) was: alkaline extraction: RB original batch and ratio DRB:water of 0.5:10; UAE: ratio DRB:water of 0.5:10 and 30 s/60 s on/off power emission; MAE: ratio DRB:water of 0.5:10 and temperature of 40°C. Finally, UAE and MAE resulted in higher yield and PC in a significantly shorter process time.