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KMID : 1024420120160020157
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Food Engineering Progress
2012 Volume.16 No. 2 p.157 ~ p.163
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Park Seok-Jun
Park Jin-Woo
Lee Han-Seung
Kim Byung-Yong
Baik Moo-Yeol
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Abstract
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Rice contains a high amount of carbohydrates, proteins, vitamin B, vitamin E, phytic acid and inositol. While the rice protein and carbohydrate are regarded as a good source of food in nutrition with its non-allergic characteristics, the application of rice by-products (RBP) in food industry has been limited to animal feed. This study, therefore, was conducted to increase the amounts of insoluble rice protein and rice dietary fiber in RBP by hydrolyzing carbohydrates in RBP using various commercial carbohydrases. Three commercial carbohydrases (Termamyl, Celluclast and Viscozyme) were used to hydrolyze carbohydrates in RBP. The rice wine meal, defatted rice bran and rice syrup meal were hydrolyzed with carbohydrases at optimum pH and temperature. The gravimetric method and Kjeldahl method were used to evaluate the changes in the amount of protein in samples and the results showed a similar pattern. Rice wine meal and defatted rice bran showed an increase in protein contents when they were treated by Termamyl and the highest synergistic effect was observed by cocktailing all of the enzymes. Rice syrup meal, however, showed little changes in protein contents due to the high initial contents. Remarkable changes in total dietary fiber contents were observed only in rice syrup meal.
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KEYWORD
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rice by-products, enzyme hydrolysis, rice wine meal, defatted rice bran, rice syrup meal
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