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United States Department of Agriculture

Agricultural Research Service

Title: Use of Enzymes for the Processing of Protein Products from Rice Bran and Rice Flour

Authors
item Shih, Frederick
item Champagne, Elaine
item Daigle, Kim
item Reis, Zigrida

Submitted to: Journal of Food Biochemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 20, 1998
Publication Date: N/A

Interpretive Summary: Rice is a valuable agricultural commodity. However, co-products during the milling of rice such as bran and broken kernels are generally under- utilized and under-valued. This experiment is an effort to enhance the use and add value to these co-products. Enzymes were used to process rice bran or rice flour to separate and concentrate their components, particularly the nutritious rice proteins. The resulting value-added products, enriched with protein and fiber, are desirable food ingredients.

Technical 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, among other valuable components, is particularly nutritious and hypoallergenic for use in foods. However, to enhance the utilization of rice protein, it is desirable to develop effective methods to separate and 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-hydrolyzing enzymes including amylase, hemicellulase, and cellulase. The enzymatic processing of rice bran resulted in soluble and insoluble rice products, with protein contents 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 wer analyzed for chemical, physical, and functional properties.

Last Modified: 7/22/2014
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