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KMID : 1011620230390020121
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Korean Journal of Food and Cookey Science
2023 Volume.39 No. 2 p.121 ~ p.129
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Study on the method of separating rice protein from rice washing water and improving its solubility
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Baek Man-Hee
Mun Sae-Hun
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Abstract
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Purpose: This study evaluated a method for separating soluble rice protein (RP) from rice washing water and improving the water solubility of the obtained rice protein to increase its availability.
Methods: RP can be obtained from the soluble fraction of the rice washing water. Sodium alginate (SA), Tween 80 (TW80), and whey protein isolate (WPI) were added to improve the water solubility of RP. Rice bran protein (RBP) was also obtained using the same method. The yield and characteristics of the soluble RP and RBP were compared.
Results: SDS-PAGE analysis confirmed that the proteins isolated from rice and rice bran washing water were albumin and globulin, which were water-soluble rice protein fractions. The yield of soluble rice protein was 29 times higher in RBP than in RP. The water solubility of RP was significantly increased by adding TW80 and WPI, with TW80 being the most effective.
Conclusion: Based on the results of this study, this method could be applied to food manufacturing using water-soluble rice protein to improve solubility by adding additives to proteins separated from washing water.
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KEYWORD
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rice protein, rice washing water, rice bran, albumin, water solubility
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