4.6 Article

Protein extraction from heat-stabilized defatted rice bran: II. The role of amylase, celluclast, and viscozyme

期刊

JOURNAL OF FOOD SCIENCE
卷 68, 期 2, 页码 471-475

出版社

INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2003.tb05696.x

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rice bran; amylase; cellulase; protein extraction; response surface methodology

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The effectiveness of 3 carbohydrases for protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20: 1), a-amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55degreesC), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ratio of 17:1, 87637 units amylase, and 50.9degreesC. These results suggest that impure food-grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB.

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