Use of enzymes in the processing of protein products from rice bran and rice flour

Food / NahrungVolume 43, Issue 1 p. 14-18 Research Paper Use of enzymes in the processing of protein products from rice bran and rice flour F. F. Shih, F. F. ShihSearch for more papers by this authorE. T. Champagne, E. T. Champagne Southern Regional Research Center, USDA-ARS-SRRC, Food Processing and Sensory Quality Research, 1100 Robert E. Lee Boulevard, New Orleans, LA 70179–0687, USA.Search for more papers by this authorK. Daigle, K. Daigle Southern Regional Research Center, USDA-ARS-SRRC, Food Processing and Sensory Quality Research, 1100 Robert E. Lee Boulevard, New Orleans, LA 70179–0687, USA.Search for more papers by this authorZ. Zarins, Z. Zarins Southern Regional Research Center, USDA-ARS-SRRC, Food Processing and Sensory Quality Research, 1100 Robert E. Lee Boulevard, New Orleans, LA 70179–0687, USA.Search for more papers by this author F. F. Shih, F. F. ShihSearch for more papers by this authorE. T. Champagne, E. T. Champagne Southern Regional Research Center, USDA-ARS-SRRC, Food Processing and Sensory Quality Research, 1100 Robert E. Lee Boulevard, New Orleans, LA 70179–0687, USA.Search for more papers by this authorK. Daigle, K. Daigle Southern Regional Research Center, USDA-ARS-SRRC, Food Processing and Sensory Quality Research, 1100 Robert E. Lee Boulevard, New Orleans, LA 70179–0687, USA.Search for more papers by this authorZ. Zarins, Z. Zarins Southern Regional Research Center, USDA-ARS-SRRC, Food Processing and Sensory Quality Research, 1100 Robert E. Lee Boulevard, New Orleans, LA 70179–0687, USA.Search for more papers by this author First published: 10 February 1999 https://doi.org/10.1002/(SICI)1521-3803(19990101)43:1<14::AID-FOOD14>3.0.CO;2-KCitations: 44AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Large quantities of rice bran and broken rice are generated as co-products during the milling of rice. Rice bran and, to a lesser extent, broken rice are under-utilized. The protein they contain is particularly nutritious and hypoallergenic for use in foods. However, to enhance the use of rice proteins, it is desirable to develop effective methods to separate or concentrate the protein component from these rice co-products. In this investigation, rice bran and rice flour from broken rice were treated with starch and carbohydrate-hydrolysing enzymes including α-amylase, hemicellulase, and cellulase. The enzymatic processing of rice bran resulted in soluble and insoluble rice products, with protein content ranging from 10% to 27%. In the case of rice flour, the starch component was effectively solubilized, and the insoluble fraction was found to contain up to 79% protein. Processing conditions were discussed, and the protein-enriched products were analysed for chemical, physical, and functional properties. References 1 Helm, R. M., and A. W. Burks, Cereal Foods World 41 (1996) 839–843. 2 Adachi, T., H. Izumi, T. Yamada, K. Tanaka, S. Takeuchi, R. Nakamura, and T. Matsuda, Plant Mol. Biol. 21 (1993) 239–248. 3 Watanabe, M., Trends Food Sci. Technol. 4 (1990) 125–128. 4 Watanabe, M., J. Miyakawa, Z. Ikezawa, Y. Suzuki, T. Hirana, T. Yoshizawa, and S. Arai, J. Food Sci. 55 (1990) 781–785. 5 Youssef, A. M., M. M. El-Fouly, and F. K. El-Baz, Qual. Plant Foods Hum. Nutr. 21 (1974) 71–84. 6 Conor, M. A., R. M. Sounders, and G. O. Kohler, Cereal Chem. 53 (1976) 488–498. 7 Prakash, J., and G. Ramanatham, Nahrung 38 (1994) 87–95. 8 Ansharullah, J., A. Hourigar, and C. F. Chesterman, J. Sci. Food Agric. 74 (1997) 141–146. 9 Grossman, M. V., C. S. Rao, and R. S. F. Da Silva, J. Food Biochem. 4 (1980) 181. 10 Morita, T., and S. Kiriyama, J. Food Sci. 58 (1993) 1393–1396, 1406. 11 Chang, K. C., C. C. Lee, and G. Brown, J. Food Sci. 51 (1986) 464–467. 12 Griffin, V. K., and J. R. Brooks, J. Food Sci. 54 (1989) 190–193. 13 Hensen, L. P., R. Hosek, M. Callan, and F. T. Jones, J. Food Technol. 35 (1981) 38–42. 14 Pearce, K. N., and J. E. Kinsella, Agric. Food Chem. 26 (1978) 716–723. 15 Laemmli, U. K., Nature 227 (1970) 680–685. 16 Lasztity, R., The Chemistry of Cereal Proteins, pp. 165–176. CRC Press, Boca Raton, Florida, 1984. Citing Literature Volume43, Issue11 January 1999Pages 14-18 ReferencesRelatedInformation