A review on rice bran protein: Its properties and extraction methods

College

Gokongwei College of Engineering

Department/Unit

Chemical Engineering

Document Type

Article

Source Title

Critical Reviews in Food Science and Nutrition

Volume

51

Issue

9

First Page

816

Last Page

827

Publication Date

2011

Abstract

Rice bran protein has been found to be of high quality and of importance for food and pharmaceutical applications. It is a plant protein that can be derived from rice bran, an abundant and cheap agricultural byproduct. The protein content in rice bran is about 10-15% and it consists of 37% water-soluble, 31% salt-soluble, 2% alcohol-soluble, and 27% alkali-soluble storage proteins. Its unique property as being hypoallergenic and having anti-cancer activity makes it a superior cereal protein that may find a wide range of applications. There were already reports on the extraction of rice bran protein several decades ago. However, as of now, commercial rice bran protein is still unavailable in the market. This review is aimed at providing valuable discussions on rice bran protein, that is, storage protein, its various properties, and extraction methods for the development of an effective processing scheme. Also, an update on the current processing methods is also included.

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Digitial Object Identifier (DOI)

10.1080/10408398.2010.482678

Disciplines

Chemical Engineering

Keywords

Rice bran; Extraction (Chemistry); Albumins

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