Extraction Technique and Characteristics of Soluble Protein in Germinated Brown Rice

Figures & data

Table 1 Experimental factors, codes and treatment levels of the independent variables

		Treatment level
Factor	Code	1	0	+1
Temperature (°C)	A	20	40	60
Time (h)	B	1	2	3
Solid:solvent ratio (g:mL)	C	1:6	1:9	1:12

Figure 1 Moisture content of GBR at different time. Germination temperature: 32.

Figure 2 Comparison of protein content at different time. Germination temperature: 32°C.

Figure 3 Relationship between extraction temperature and protein content Extraction conditions: time 2 h; solid:solvent ratio 1:9; and pH 8.5.

Figure 4 Relationship between extraction time and protein content. Extraction conditions: temperature 30°C; solid:solvent ratio 1:9; and pH 8.5.

Figure 5 Relationship between solid:solvent ratio and protein content. Extraction conditions: temperature 30°C; time 2 h; and pH 8.5.

Figure 6 Relationship between extraction solvent pH value and protein content. Extraction conditions: temperature 30°C; time 2 h; and solid:solvent ratio 1:9.

Table 2 Observed value of soluble protein content of BR and GBR obtained by RSM experiments

				Soluble protein yield (mg/g)
NO	A: temperature (°C)	B: time (h)	C: Solvent:solid ratio (g:mL)	BR	GBR
1	20.00	2.00	12.00	14.85 ± 1.83	18.78 ± 1.65
2	40.00	2.00	9.00	18.37 ± 0.88	21.29 ± 1.19
3	20.00	3.00	9.00	16.24 ± 1.52	20.15 ± 1.45
4	40.00	3.00	6.00	11.92 ± 0.91	16.84 ± 0.75
5	60.00	1.00	9.00	15.96 ± 1.38	19.85 ± 1.12
6	40.00	1.00	6.00	12.14 ± 1.45	15.98 ± 1.92
7	20.00	1.00	9.00	14.89 ± 1.02	18.96 ± 2.00
8	40.00	2.00	9.00	17.80 ± 2.01	21.70 ± 1.85
9	60.00	3.00	9.00	14.32 ± 1.42	18.45 ± 1.22
10	20.00	2.00	6.00	12.95 ± 0.97	16.14 ± 1.31
11	40.00	2.00	9.00	18.51 ± 1.79	22.44 ± 2.16
12	40.00	2.00	9.00	17.76 ± 2.07	21.78 ± 1.95
13	40.00	2.00	9.00	17.36 ± 2.58	21.46 ± 1.47
14	60.00	2.00	6.00	12.07 ± 0.64	16.23 ± 0.93
15	60.00	2.00	12.00	16.37 ± 1.47	20.24 ± 1.29
16	40.00	3.00	12.00	16.24 ± 2.63	20.05 ± 1.86
17	40.00	1.00	12.00	15.96 ± 1.26	19.87 ± 1.43
Observed value expressed as mean ± SD.

Figure 7 Relationship between pH value and the protein concentration.

Figure 8 Relationship between pH value and the solution ratio of GBR.

Figure 9 SDS-PAGE pattern and scanning profile of soluble protein factions of BR and GBR. Note: Lane A∼C represents the molecular weight markers, the soluble protein from BR, and the soluble protein from GBR.