Journal
SEPARATION SCIENCE AND TECHNOLOGY
Volume 55, Issue 2, Pages 300-312Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/01496395.2019.1577449
Keywords
Rice bran protein; ultrasound-assisted extraction; microwave-assisted extraction
Funding
- School of Chemical Engineering (FEQ) - Unicamp
- School of Food Engineering (FEA) - Unicamp
- Capes
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The objective was to achieve lactose/gluten free protein from rice bran (RB) through alkaline extraction, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). Particle size of defatted rice bran (DRB), DRB:water ratio, use of pulses on/off of power waves and temperature was evaluated. The best results of yield and protein content (PC) was: alkaline extraction: RB original batch and ratio DRB:water of 0.5:10; UAE: ratio DRB:water of 0.5:10 and 30 s/60 s on/off power emission; MAE: ratio DRB:water of 0.5:10 and temperature of 40 degrees C. Finally, UAE and MAE resulted in higher yield and PC in a significantly shorter process time.
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