Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimum pH Condition of Defatted Rice Protein Extraction by Alkaline Method

알칼리 추출법에 의한 탈지 미강 단백질 추출의 최적 pH 조건

  • Kim, Won (Department of Food Science and Biotechnology, Dongguk University) ;
  • Jung, So-Young (Department of Food Science and Biotechnology, Dongguk University) ;
  • Hong, Kwang-Won (Department of Food Science and Biotechnology, Dongguk University)
  • 김원 (동국대학교 식품생명공학과) ;
  • 정소영 (동국대학교 식품생명공학과) ;
  • 홍광원 (동국대학교 식품생명공학과)
  • Received : 2011.01.12
  • Accepted : 2011.04.05
  • Published : 2011.05.30
⟨ Previous Next ⟩

Abstract

For efficient extraction of protein from defatted rice bran, the 5 ranges of extraction pH (8, 9, 10, 11 and 12) and the 3 ranges of isoelectric precipitation pH (2, 4 and 6) were used. The protein content, browning reaction, the electrophoresis pattern and the recovery yield of soluble protein at each pH range were compared each other. The recovery yield of soluble protein increased in proportion to extraction pH, but at the same time, browning reaction became more conspicuous. The most amount of protein was recovered at the precipitation pH of 4. The SDS-PAGE patterns of the extracted proteins showed no significant correlations between pH and the protein content, but the highly alkaline condition was more advantageous to extract protein less than 35 kDa. In each pH range, the recovery yield of soluble protein averagely reached 32.5% on the basis of extraction. In result, it was found that combination of extraction pH 10 and precipitation pH 4, which resulted in 37.65% of recovery yield and low level of browning reaction, was the optimum condition for the extraction of protein from defatted rice bran.

알칼리를 이용하여 탈지미강에서 단백질을 추출하기 위해 용출 pH(8, 9, 10, 11, 12) 5개 구간과 등전점 침전 pH(2, 4, 6) 3개 구간을 설정하고 각 pH 구간에서의 회수된 단백질 함량과 갈변, 전기영동 패턴 및 최종 수용성 단백질의 회수율을 비교 확인하였다. 용출 pH가 증가할수록 수용성 단백질의 회수율은 증가하였으나 동시에 갈변현상도 증가하였다. 등전점 침전 pH는 4에서 가장 많은 단백질을 회수할 수 있었다. SDS-PAGE 결과, 사용한 pH에 따라 추출된 단백질의 주요 패턴은 뚜렷한 차이가 없었으나, 높은 알칼리조건이 35 kDa 이하의 단백질 추출에 좀 더 용이하였다. 각 pH 구간별 용출 대비 수용성 단백질 회수율은 평균 31.5% 이었다. 용출 pH 11 및 침전 pH 4 구간에서 46.95%의 가장 높은 회수율을 나타냈으나 갈변이 급격히 증가하였다. 따라서 37.65%의 회수율을 나타낸 용출 pH 10 과 침전 pH 4 구간이 미강 단백질의 최적 추출조건임을 확인하였다.

Keywords

References

  1. Ajandouz EH, Tchiakpe LS, Ore FD, Benajiba A, Puigserver A. 2001. Effects of pH on caramelization and maillard reaction kinetics in fructose lysine model systems. J. Food Sci. 66: 926-931. https://doi.org/10.1111/j.1365-2621.2001.tb08213.x
  2. Betchart AA, Fong RY, Saunders RM. 1985. Rice by products: Comparative extraction and precipitation of nitrogen from U.S. and Spanish bran protein concentrates. J. Food Sci. 54: 142-145.
  3. Borght AVD, Vandeputte GE, Derycke V, Brijs K, Daenen G, Delcour JA. 2006. Extractability and chromatographic separation of rice endosperm proteins. J. Cereal Sci. 44: 68-74. https://doi.org/10.1016/j.jcs.2006.03.005
  4. Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72: 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
  5. Burks AW, Helm RM. 1996. Hypoallergenicity of rice protein. Cereal Foods World. 41:839-843
  6. Cao X, Wen H, Li C, Gu Z. 2009. Differences in functional properties and biochemical characteristics of congenetic rice proteins. J. Cereal Sci. 50: 184-189. https://doi.org/10.1016/j.jcs.2009.04.009
  7. Chang KH, Byun GI, Park SH, Kang WW. 2008. Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J. Food Preserv. 15: 209-213.
  8. Drent ML, Larsson I, William-Olsson T, Quaade F, Czubayko F, von Bergmann K, Strobe W, Snowstorm L, van deer Vein EA. 1995. A lipase inhibitor, in the treatment of human obesity. Int. J Obes. Relat. Metab. Disord. 19: 221-226.
  9. Gnanasambandam R, Hettiararchchy NS. 1995. Protein concentrates from unstabilized rice bran: Preparation and properties. J. Food Sci. 60: 1066-1069. https://doi.org/10.1111/j.1365-2621.1995.tb06293.x
  10. Hamada J. 1995. Protease solubilization of proteins in rice bran. Presented at the IFT Annual Meeting, Anaheim, CA, Abstract No. 68A-55.
  11. Jiamyangyuen S, Srijesdaruk V, Harper WJ. 2005. Extraction of rice bran protein concentrate and its application in bread. Songklanakarin J. Sci. Technol. 27: 55-64.
  12. Juliano BO. 1985. Rice Bran. In: Rice Chemistry and Technology. American Association of Cereal Chemists, St Paul, MN, USA, pp.647-687.
  13. Kim YS, Ha TY, Lee SH, Lee HY. 1997. Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol. 29: 502-508.
  14. Kumagai T, Kawamura H, Fuse T, Watanabe T, Saito Y, Masumura T, Watanabe R, Kadowaki M. 2006. Production of rice protein by alkaline extraction improves its digestibility. J. Nutr. Sci. Vitaminol. 52: 467-472. https://doi.org/10.3177/jnsv.52.467
  15. Ogawa M, Kumamaru T, Satoh H, Iwata N, Omura T, Kasai Z, Tanaka K. 1987. Purification of protein body-I of rice seed and its polypeptide composition. Plant Cell Physiol. 28: 1517-1527.
  16. Pinciroli M, Vidal AA, Añón MC, Martínez EN. 2009. Comparison between protein functional properties of two rice cultivars. LWT - Food Sci. Technol. 42: 1605-1610. https://doi.org/10.1016/j.lwt.2009.06.003
  17. Resurreccion AP, Li X, Okita TW, Juliano BO. 1993. Characterization of poorly digested protein of cooked rice protein bodies. Cereal Chem. 70: 101-104.
  18. Saunders RM. 1990. The properties of rice bran as a foodstuff. Cereal Foods World. 35: 632-635.
  19. Siddiqui SU, Kumaru T, Satoh H. 2010. Pakistan rice genetic resources-III: SDS-PAGE diversity profile of glutelins (seed storage protein). Pak. J. Bot. 42: 2523-2530.
  20. Song PS, Chichester CO, Stadman FH. 1966. Kinetic behavior and mechanism of inhibition in the Maillard reaction between D-glucose and glycine. J. Food Sci. 31: 906-913. https://doi.org/10.1111/j.1365-2621.1966.tb03269.x
  21. Tang S, Hettiarachchy NS, Shellhammer TH. 2002. Protein extraction from heat-stabilized defatted rice bran: 1.Physical processing and enzyme treatments. J Agric. Food Chem. 50: 7444-7448. https://doi.org/10.1021/jf025771w
  22. Tsutsumi K, Kawauchi Y, Kondo Y, Inoue Y, Koshitani O, Kohri H. 2000. Water extract of defatted rice bran suppresses visceral fat accumulation in rats. J Agric. Food Chem. 48: 1653-1656. https://doi.org/10.1021/jf991008z
  23. Wang M, Hettiarachchy NS, Qi M, Burks W, Siebenmorgen T. 1999. Preparation and functional properties of rice bran protein isolate. J. Agric. Food Chem. 47: 411-416. https://doi.org/10.1021/jf9806964