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J Sci Food Agric. 2019 Apr 13. doi: 10.1002/jsfa.9747. [Epub ahead of print]

Transformation of rice bran into single-cell protein, extracted protein, soluble and insoluble dietary fiber and minerals.

Author information

1
Department of Biotechnology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000, Thailand.
2
Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190, Vienna, Austria.

Abstract

BACKGROUND:

It is evident that, during the conversion of agricultural sidestreams into valuable substances, a complete utilization is necessary for economic reasons. In this work, the transformation of defatted rice bran into proteins (single cell and extracted protein), soluble and insoluble dietary fiber as well as minerals was studied.

RESULTS:

In a process chain, firstly, starch/glucose was enzymatically extracted and converted into single cell protein (Chlorella sorokiniana). Secondly, rice bran proteins were extracted and partially precipitated. The remaining liquid was ultrafiltered (3 kDa) to obtain a further protein fraction and minerals. The protein fraction contained a considerable amount of soluble dietary fiber. With these steps, around 69% of the rice bran was transformed resulting in three protein fractions with an average purity of approximately 45% and minerals with a purity of ca. 63%. In a subsequent process, the remaining cake was disintegrated at 95 °C and pH 2. Further 12% of the rice bran could be liquefied. After centrifugation, the supernatant was subjected to an ultrafiltration (3 kDa) to obtain soluble dietary fiber in the retentate and minerals in the permeate. However, only around 2% of the rice bran was converted into soluble dietary fiber while the rest was a mixture of minerals and monomeric sugars.

CONCLUSION:

The process chain can be rearranged and optimized especially to increase the output of soluble dietary fiber and proteins by using the digested monomeric sugars for algae cultivation. In the end, 18% of rice bran remained as an insoluble dietary fiber fraction. This article is protected by copyright. All rights reserved.

KEYWORDS:

dietary fiber; minerals; rice bran; single-cell protein; ultrafiltration

PMID:
30980414
DOI:
10.1002/jsfa.9747

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