Protein concentrates from defatted rice bran: preparation and characterization
Main Author: | |
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Publication Date: | 2017 |
Other Authors: | |
Format: | Article |
Language: | eng |
Source: | Food Science and Technology (Campinas) |
Download full: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500165 |
Summary: | Abstract The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates were chosen with values of protein contents average 59.9% and 57.1%, with protein yields of 61.6% and 30.7%. The concentrates produced with industrially defatted rice bran showed higher digestibility and increased thermal stability compared with the product obtained with laboratory defatted rice bran. Both concentrates show molecular weight proteins below 50 kDa. The morphology of the precipitated proteins, analyzed by scanning electron microscopy, there was a great difference in the size of particles, which form the wet precipitates. The differences presented by the concentrates can be due to defatting processes which raw materials were submitted. Thus, studying the protein extraction conditions and knowing its characteristics is very important for the industry, because food processing requires knowing the behavior of each compound during and after processes they will be submitted. |
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Protein concentrates from defatted rice bran: preparation and characterizationdefatted rice branextraction conditionsprotein concentratesAbstract The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates were chosen with values of protein contents average 59.9% and 57.1%, with protein yields of 61.6% and 30.7%. The concentrates produced with industrially defatted rice bran showed higher digestibility and increased thermal stability compared with the product obtained with laboratory defatted rice bran. Both concentrates show molecular weight proteins below 50 kDa. The morphology of the precipitated proteins, analyzed by scanning electron microscopy, there was a great difference in the size of particles, which form the wet precipitates. The differences presented by the concentrates can be due to defatting processes which raw materials were submitted. Thus, studying the protein extraction conditions and knowing its characteristics is very important for the industry, because food processing requires knowing the behavior of each compound during and after processes they will be submitted.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500165Food Science and Technology v.37 suppl.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.34816info:eu-repo/semantics/openAccessPIOTROWICZ,Inajara Beatriz BroseSALAS-MELLADO,Myriam Mercedeseng2018-05-17T00:00:00Zoai:scielo:S0101-20612017000500165Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Protein concentrates from defatted rice bran: preparation and characterization |
title |
Protein concentrates from defatted rice bran: preparation and characterization |
spellingShingle |
Protein concentrates from defatted rice bran: preparation and characterization PIOTROWICZ,Inajara Beatriz Brose defatted rice bran extraction conditions protein concentrates |
title_short |
Protein concentrates from defatted rice bran: preparation and characterization |
title_full |
Protein concentrates from defatted rice bran: preparation and characterization |
title_fullStr |
Protein concentrates from defatted rice bran: preparation and characterization |
title_full_unstemmed |
Protein concentrates from defatted rice bran: preparation and characterization |
title_sort |
Protein concentrates from defatted rice bran: preparation and characterization |
author |
PIOTROWICZ,Inajara Beatriz Brose |
author_facet |
PIOTROWICZ,Inajara Beatriz Brose SALAS-MELLADO,Myriam Mercedes |
author_role |
author |
author2 |
SALAS-MELLADO,Myriam Mercedes |
author2_role |
author |
dc.contributor.author.fl_str_mv |
PIOTROWICZ,Inajara Beatriz Brose SALAS-MELLADO,Myriam Mercedes |
dc.subject.por.fl_str_mv |
defatted rice bran extraction conditions protein concentrates |
topic |
defatted rice bran extraction conditions protein concentrates |
description |
Abstract The goal of this work is to determine the optimal conditions for the obtaining of protein concentrates from rice bran. The effects of defatting processes applied to this product in laboratory and in industrial scales were investigated. Through two experimental designs were performed, and production conditions to obtain the protein concentrates were chosen with values of protein contents average 59.9% and 57.1%, with protein yields of 61.6% and 30.7%. The concentrates produced with industrially defatted rice bran showed higher digestibility and increased thermal stability compared with the product obtained with laboratory defatted rice bran. Both concentrates show molecular weight proteins below 50 kDa. The morphology of the precipitated proteins, analyzed by scanning electron microscopy, there was a great difference in the size of particles, which form the wet precipitates. The differences presented by the concentrates can be due to defatting processes which raw materials were submitted. Thus, studying the protein extraction conditions and knowing its characteristics is very important for the industry, because food processing requires knowing the behavior of each compound during and after processes they will be submitted. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-12-01 |
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=S0101-20612017000500165 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500165 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.34816 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 suppl.1 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322110365696 |