Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction

ABSTRACT

The objective was to achieve lactose/gluten free protein from rice bran (RB) through alkaline extraction, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). Particle size of defatted rice bran (DRB), DRB:water ratio, use of pulses on/off of power waves and temperature was evaluated. The best results of yield and protein content (PC) was: alkaline extraction: RB original batch and ratio DRB:water of 0.5:10; UAE: ratio DRB:water of 0.5:10 and 30 s/60 s on/off power emission; MAE: ratio DRB:water of 0.5:10 and temperature of 40°C. Finally, UAE and MAE resulted in higher yield and PC in a significantly shorter process time.

KEYWORDS:

• Rice bran protein
• ultrasound-assisted extraction
• microwave-assisted extraction

Acknowledgments

The authors would like to acknowledge the School of Chemical Engineering (FEQ) – Unicamp, School of Food Engineering (FEA) - Unicamp and Capes for the financial support.