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Evaluating of quality of rice bran protein concentrate prepared by a combination of isoelectronic precipitation and electrolyzed water treatment

Watanabe, Masanori, Yamada, Chikako, Maeda, Isamu, Techapun, Charin, Kuntiya, Ampin, Leksawasdi, Noppol, Seesuriyachan, Phisit, Chaiyaso, Thanongsak, Takenaka, Shinji, Shiono, Tadahiko, Nakamura, Kozo, Endo, Shujiro
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 262-267
acid value, allergens, amino acids, corn, electrolyzed water, enzymes, heavy metals, immunoblotting, phosphorus, polyacrylamide gel electrophoresis, protein concentrates, protein content, rice, rice bran, solvents, surfactants, water treatment, wheat
A combination of isoelectronic precipitation and electrolyzed water treatment (IP-EWT) process was use for simultaneous recovery of protein and phosphorus compounds from heat-stabilized defatted rice bran (HSDFRB). The highest protein content (65.1 w/w%) recovery ratio (over 50%) of protein concentrate were attained by two-stage protein extraction with IP-EWT. Analysis of amino-acid composition demonstrated excellent amino acid value (76.6%) in the protein fraction than those of commercial cereals such as rice (61%), wheat (39%), and corn (31%). In addition, according to SDS-PAGE and immunoblotting analysis, neither rice allergenic protein nor heavy metals were detected in either HSDFRB or protein fractions extracted by IP-EWT. These results suggest that as an eco-friendly process, this combined (IP-EWT) process is suitable for practical recovery of highly concentrated and safe protein from HSDFRB without using enzymes or chemicals such as organic solvents, buffering agents, and surfactants.