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Date Published: 29/02/2024
Abstract Views: 282
Views PDF: 172
DOI: https://doi.org/10.56283/1859-0381/684
Issue
Vol. 20 No. 1 (2024)
Section
ORIGINAL RESEARCH
How to Cite
1.
TRAN HQ, LE VH, NGUYEN MC, VU DM, LE VB, PHAM LK. STUDYING THE PRODUCTION OF RICE PROTEIN HYDROLYSATE FROM RICE MILK RESIDUE USING COMMERCIAL PROTEASE. Tạp chí Dinh dưỡng và Thực phẩm. 2024;20(1):14-26. doi:10.56283/1859-0381/684

STUDYING THE PRODUCTION OF RICE PROTEIN HYDROLYSATE FROM RICE MILK RESIDUE USING COMMERCIAL PROTEASE

Hoang Quyen TRAN1, Viet Hung LE2, Minh Chau NGUYEN1,, Duc Manh VU1, Van Bac LE1, Linh Khoa PHAM1
1 Food Industries Reseach Institute, Vietnam
2 Lam Son Sugar Cane Joint Stock Corporation

Main Article Content

Abstract

Aims: To determine the optimal parameters for the process of extracting protein from rice milk residue, which has starch and carbohydrates removed, using commercial protease enzymes.


Methods: The study was conducted based on the selection of nine types of commercial enzymes from Amano-Japan, and then the optimization of enzymatic conditions was carried out to extract protein from rice milk residue using the Response Surface Methodology (RSM) with an I-optimal model. The product of the research was analyzed using SDS-PAGE to assess the protein composition.


Results: The enzyme "Protein Amano" SD-AY10 from Amano-Japan was chosen because it was the best at extracting proteins and had the highest degree of hydrolysis of all the enzymes that were tested. The optimization process using SD-AY10 achieved a protein extraction yield of 90.1% from rice milk residue under the conditions of 1.2% enzyme concentration, 2.5% NH4SO4 concentration, pH 8 temperature, 60°C time, and 120 minutes of hydrolysis. This led to an extraction yield of 90.1%, close to the calculated maximum of 91.37%, and the protein content in the hydrolysate reached 19.1% dry substance. The SDS-PAGE analysis showed that the product had peptides with molecular weights below one hundred kDa. This means that it has high nutritional and functional quality and can be used to make food, cosmetics, and medicines for people to eat.


Conclusion: The result contributes to the diversification of products derived from agricultural by-products, particularly those from rice, supporting the development of sustainable food processing and production industries.

Article Details

Keywords

Rice protein hydrolysate, rice milk residue, protease, protin “Amano” SD-AY10, response surface methodology

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