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KMID : 1024420130170020172
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Food Engineering Progress
2013 Volume.17 No. 2 p.172 ~ p.178
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Studies on the preparation of Rice Bran Protein Concentrate by Protein Concentrate by
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Lee Eui-Seok
Hong Soon-Tack
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Abstract
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In this study, ultrafiltration with a membrane of molecular weight cut off (MWCO) 50 kDa or 100 kDa was applied to produce rice bran protein concentrate and influence process variables such as operation pressure, time, and volume concentration ratio (VCR) on the composition of rice bran protein concentrate and changes in permeation flux were investigated. An increase in permeation flux was observed in accordance with increasing operation pressure, while it decreased with operation time, possibly due to concentration polarization. In addition, the permeation flux was observed to be higher when a membrane with larger MWCO was used and a maximum permeation flux (32L/m2·h) was observed with an operation pressure of 2 kgf/cm2 and a 100 kDa membrane. Protein content in the concentrate rose with increasing VCR, and also with membranes of smaller MWCO (i.e, 50 kDa). It was found at VCR 8 and with an operation pressure of 2 kgf/cm2 that total processing time decreased by 40% and average permeation flux increased by about 2 times, when a membrane with 2 times larger MWCO (i.e., 50 kDa→100 kDa) was used.
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KEYWORD
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ultrafiltration, Rice bran protein concentrate, molecular weight cut off
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