IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Chemical Engineering |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401653 |
Resumo: | Abstract During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alkaline extraction and Microwave-Assisted Extraction (MAE). It was found that MAE, in similar conditions, resulted in a higher yield of protein extraction and protein content in the extracted material in a relatively shorter process time, when compared to the values obtained in the alkaline extraction (MAE: yield: 22.04% higher, protein content: 6.19% higher, 30 times faster). In addition, the characterization of the extracts obtained showed that the use of microwaves did not affect the extracted rice bran proteins. Thus, it was possible to verify that MAE is potent and a strongly advisable technique for obtaining rice bran protein. |
id |
ABEQ-1_81cb062070484874e08db61808702ea4 |
---|---|
oai_identifier_str |
oai:scielo:S0104-66322019000401653 |
network_acronym_str |
ABEQ-1 |
network_name_str |
Brazilian Journal of Chemical Engineering |
repository_id_str |
|
spelling |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEINRice bran proteinAlkaline extractionMicrowave-assisted extractionAbstract During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alkaline extraction and Microwave-Assisted Extraction (MAE). It was found that MAE, in similar conditions, resulted in a higher yield of protein extraction and protein content in the extracted material in a relatively shorter process time, when compared to the values obtained in the alkaline extraction (MAE: yield: 22.04% higher, protein content: 6.19% higher, 30 times faster). In addition, the characterization of the extracts obtained showed that the use of microwaves did not affect the extracted rice bran proteins. Thus, it was possible to verify that MAE is potent and a strongly advisable technique for obtaining rice bran protein.Brazilian Society of Chemical Engineering2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401653Brazilian Journal of Chemical Engineering v.36 n.4 2019reponame:Brazilian Journal of Chemical Engineeringinstname:Associação Brasileira de Engenharia Química (ABEQ)instacron:ABEQ10.1590/0104-6632.20190364s20180599info:eu-repo/semantics/openAccessBedin,SidmaraZanella,KarineBragagnolo,NeuraTaranto,Osvaldir P.eng2020-01-08T00:00:00Zoai:scielo:S0104-66322019000401653Revistahttps://www.scielo.br/j/bjce/https://old.scielo.br/oai/scielo-oai.phprgiudici@usp.br||rgiudici@usp.br1678-43830104-6632opendoar:2020-01-08T00:00Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ)false |
dc.title.none.fl_str_mv |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN |
title |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN |
spellingShingle |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN Bedin,Sidmara Rice bran protein Alkaline extraction Microwave-assisted extraction |
title_short |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN |
title_full |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN |
title_fullStr |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN |
title_full_unstemmed |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN |
title_sort |
IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN |
author |
Bedin,Sidmara |
author_facet |
Bedin,Sidmara Zanella,Karine Bragagnolo,Neura Taranto,Osvaldir P. |
author_role |
author |
author2 |
Zanella,Karine Bragagnolo,Neura Taranto,Osvaldir P. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Bedin,Sidmara Zanella,Karine Bragagnolo,Neura Taranto,Osvaldir P. |
dc.subject.por.fl_str_mv |
Rice bran protein Alkaline extraction Microwave-assisted extraction |
topic |
Rice bran protein Alkaline extraction Microwave-assisted extraction |
description |
Abstract During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alkaline extraction and Microwave-Assisted Extraction (MAE). It was found that MAE, in similar conditions, resulted in a higher yield of protein extraction and protein content in the extracted material in a relatively shorter process time, when compared to the values obtained in the alkaline extraction (MAE: yield: 22.04% higher, protein content: 6.19% higher, 30 times faster). In addition, the characterization of the extracts obtained showed that the use of microwaves did not affect the extracted rice bran proteins. Thus, it was possible to verify that MAE is potent and a strongly advisable technique for obtaining rice bran protein. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401653 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322019000401653 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0104-6632.20190364s20180599 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
publisher.none.fl_str_mv |
Brazilian Society of Chemical Engineering |
dc.source.none.fl_str_mv |
Brazilian Journal of Chemical Engineering v.36 n.4 2019 reponame:Brazilian Journal of Chemical Engineering instname:Associação Brasileira de Engenharia Química (ABEQ) instacron:ABEQ |
instname_str |
Associação Brasileira de Engenharia Química (ABEQ) |
instacron_str |
ABEQ |
institution |
ABEQ |
reponame_str |
Brazilian Journal of Chemical Engineering |
collection |
Brazilian Journal of Chemical Engineering |
repository.name.fl_str_mv |
Brazilian Journal of Chemical Engineering - Associação Brasileira de Engenharia Química (ABEQ) |
repository.mail.fl_str_mv |
rgiudici@usp.br||rgiudici@usp.br |
_version_ |
1754213176753258496 |