Protein extraction from heat-stabilized defatted rice bran: II. The role of amylase, celluclast, and viscozyme

Abstract

The effectiveness of 3 carbohydrases for protein extraction from heat-stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20:1), α-amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55°C), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ration of 17:1, 87637 units amylase, and 50.9°C. These results suggest that impure food grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB.