Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction
Sidmara Bedin, Flavia Maria Netto, Neura Bragagnolo, Osvaldir P. Taranto
ARTIGO
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Agradecimentos: The authors would like to acknowledge the School of Chemical Engineering (FEQ) - Unicamp, School of Food Engineering (FEA) - Unicamp and Capes for the financial support
Abstract: 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...
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Abstract: 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°C. Finally, UAE and MAE resulted in higher yield and PC in a significantly shorter process time
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Fechado
Bedin, Sidmara, 1988-
Autor
Bragagnolo, Neura, 1954-
Autor
Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction
Sidmara Bedin, Flavia Maria Netto, Neura Bragagnolo, Osvaldir P. Taranto
Reduction of the process time in the achieve of rice bran protein through ultrasound-assisted extraction and microwave-assisted extraction
Sidmara Bedin, Flavia Maria Netto, Neura Bragagnolo, Osvaldir P. Taranto
Fontes
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Separation science and technology Vol. 55, no. 2 (Jan., 2020), p. 300-312 |