Production of protein powder from rice bran extracted by novel soni-auto hybrid

Abstract

Rice bran protein is reviewed to be one of the important plant-based proteins that can be used as an ingredient in gluten-free products, infant food and even cosmetic goods. Since rice bran protein is used in food consumption, the extraction of protein from rice bran was done using physical extraction method that uses water as the medium of extraction. The effect of sonication and soni-auto hybrid methods on the yield of the protein extracted from rice bran have been evaluated respectively using OFAT method. The results obtained from this method showed that soni-auto hybrid method is the best method to extract the protein as 17 mg/ml of protein was extracted from rice bran. In this study, the relationships between the extraction parameters: temperatures (40-60˚C), extraction time (20-40 minutes) and feed-to-solvent ratios (1:20-1:60) were investigated using response surface methodology in order to determine the optimum extraction conditions that give maximum protein concentration. The optimized operating condition for maximum protein extraction (17.1742 mg/ml at t=30 minutes, R=1:40 and T=50˚C) was predicted using the developed model with high accuracy (R2 = 0.9405 and 95% confidence level) and reproducibility. Moreover, the extracted rice bran protein was also confirmed by the analysis of functional groups using Fourier Transform Infrared (FTIR) and surface morphology using Scanning Electron Microscopy (SEM) characterizing respectively.