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Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein

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Abstract

De-oiled rice bran is a good source of high-quality protein; however, the current practice of desolventization at high temperature (110–120 °C) denatures the protein, making its extraction difficult and uneconomical. The present study aims to investigate the effect of low temperature desolventization of de-oiled rice bran (LTDRB) on extraction, yield, and purity of protein and its comparison with protein obtained from high temperature desolventized de-oiled rice bran (HTDRB). The optimal conditions for preparation of protein from LTDRB were: extraction pH 11.00, extraction duration 52 min, and extraction temperature 58 °C resulting in an extraction efficiency, yield, and purity of 54.0, 7.23, and 78.70%, respectively. The LTDRB showed a positive impact on the color, solubility, foaming capacity and stability of protein whereas the absorption and emulsification properties were better for HTDRB protein. Significant decrease in enthalpy (ΔH) for denaturation was observed for LTDRB protein as compared to HTDRB protein. Scanning electron microscopy analysis revealed that HTDRB protein was more compact than LTDRB protein. LTDRB protein had smaller particle size distribution than HTDRB. Study suggested that low temperature desolventization can result in higher protein extraction with better physico-chemical, structural, and functional properties of protein obtained from DRB.

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Data availability

All the data generated or analyzed during this study is included in this article and raw data is available on request.

Code availability

The design expert software used in the study for experimental design and analysis is procured by the Institute and is available.

Abbreviations

DRB:

De-oiled rice bran

RB:

Rice bran

LTDRB:

Low temperature desolventized de-oiled rice bran

HTDRB:

High temperature desolventized de-oiled rice bran

LTDRBP:

Low temperature desolventized de-oiled rice bran protein

HTDRBP:

High temperature desolventized de-oiled rice bran protein

RSM:

Response surface methodology

CCRD:

Central composite rotatable design

WAC:

Water absorption capacity

OAC:

Oil absorption capacity

EC:

Emulsification capacity

ES:

Emulsification stability

FC:

Foaming capacity

FS:

Foaming stability

SEM:

Scanning electron microscopy

Aw :

Water activity

Min:

Minute

h:

Hour

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Acknowledgements

The authors acknowledge the financial support provided by ICAR-Central Institute of Post-Harvest Engineering & Technology, Ludhiana for conducting this research.

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Authors and Affiliations

  1. ICAR- Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, 141004, India

    Surya Tushir, Deep Narayan Yadav, K. Narsaiah, Manju Bala & Ritika Wadhwa

  2. Maharshi Dayanand University, Rohtak, India

    Surya Tushir & Rajeev Kumar Kapoor

Authors
  1. Surya Tushir
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  2. Deep Narayan Yadav
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  3. Rajeev Kumar Kapoor
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  4. K. Narsaiah
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Contributions

ST was responsible for Methodology, Validation, Investigation, Resources, Writing the original manuscript; DNY was responsible for Conceptualization, Methodology, Software, Resources, Editing & Supervision; RK was responsible for Editing & Supervision; KN was responsible for Editing & Supervision; MB was responsible for Assistance in Structural and morphological characterization; RW was responsible for Investigation.

Corresponding authors

Correspondence to Deep Narayan Yadav or Rajeev Kumar Kapoor.

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Tushir, S., Yadav, D.N., Kapoor, R.K. et al. Low temperature desolventization: effect on physico-chemical, functional and structural properties of rice bran protein. J Food Sci Technol 61, 516–527 (2024). https://doi.org/10.1007/s13197-023-05859-0

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