Keywords

Brown Rice, Rice Protein, Extraction Conditions, Characteristics

Abstract

Using japonica rice as raw material, the nutritional components and protein composition characteristics of brown rice, white rice and rice bran were analyzed, the effect of extraction conditions on the extraction amount of brown rice, white rice and rice bran protein was studied, and the solubility and molecular weight distribution characteristics of these three proteins were studied. Compare. The results show that the protein in brown rice and white rice is mainly gluten, but the gluten content in brown rice is 4.78% lower than that in white rice, while the albumin content is 55.93% higher than that in white rice; the albumin and globulin content in brown rice are 77.22% lower than that in rice bran respectively. %, 44.59%, but the gluten content is 47.00% higher than that of rice bran. Extraction time, temperature and liquid-to-material ratio all have varying degrees of impact on the protein extraction amounts of the three raw materials. The liquid-to-material ratio is the most significant factor in the extraction of the three proteins (p £¼ 0.01); the effect of temperature on the extraction of white rice protein Significant (p £¼ 0.05), extremely significant for rice bran protein (p £¼ 0.01), but not significant for brown rice protein; time only has a significant effect on the extraction of white rice protein (p £¼ 0.05), and has no obvious effect on the extraction of the other two proteins. . The response surface method was used to optimize the extraction conditions and three regression models were obtained. It was verified that this model can be used to predict the amount of rice protein extracted. Rice protein solubility and SDS-PAGE electrophoresis analysis show that the solubility and protein molecular weight distribution of brown rice protein are between those of white rice protein and rice bran protein.

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Original research done by Tang Juntao, Cao Xiaohong, Li Cuijuan, Wen Huanbin, Gu Zhenxin

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