Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent
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Published:2022-12-06
Issue:1
Volume:100
Page:165-171
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ISSN:2289-7879
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Container-title:Journal of Advanced Research in Fluid Mechanics and Thermal Sciences
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language:
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Short-container-title:ARFMTS
Author:
Malini Kanapathy ,Mohd Sharizan Md Sarip ,Syahrul Affandi Saidi ,Mohd Aminudin Jamlos ,Nor Ilia Anisa Aris
Abstract
Rice bran is a by-product resulting from the milling process that is frequently underutilized as cattle food or disposed through open-burning despite of its high nutritional and nutraceutical properties. Thus, this research aims in recognizing and exploring rice bran and its extraction methods that could further cultivate in the industry. This study focuses on the rice bran extraction process using water assisted with ultrasonication. The relationship between the operational parameters such as the temperature, extraction time and sample-to-solvent ratio to the protein yield were studied. The rice bran protein was subjected to the surface functional group analysis using Fourier-transform infrared spectroscopy (FTIR). As a conclusion, the extraction temperature of 60°C, sample to solvent ratio of 10 % and extraction time of 25 mins were chosen as the best conditions for the protein extraction. The extraction of the protein from rice bran is highly profitable due to its nutritional and nutraceutical properties as well as it is readily available at low cost.
Publisher
Akademia Baru Publishing
Subject
Fluid Flow and Transfer Processes
Cited by
1 articles.
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