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Use of Enzymes for the Separation of Protein from Rice Flour
Author(s) -
Shih Frederick F.,
Daigle Kim
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.4.437
Subject(s) - chemistry , enzyme , cellulase , amylase , fraction (chemistry) , food science , solubility , emulsion , chromatography , protein subunit , starch , biochemistry , rice flour , electrophoresis , organic chemistry , raw material , gene
When rice flour was treated with heat stable α‐amylases, the effectiveness of protein separation increased with increased temperature. Depending on the enzyme, treatment at 90°C for 45 min resulted in protein contents of 47–65% for the insoluble fraction. Prior gelatinization enhanced the effectiveness of the enzyme reaction but was undesirable because the increased viscosity and gelation could cause difficulties in the processing operation. Follow‐up treatment with other carbohydratehydrolyzing enzymes, such as glucoamylase, cellulase, and hemicellulase further increased the protein content up to 76% for the insoluble fraction. The subunit structure of the isolated proteins, based on electrophoretic analysis, remained practically unchanged after the treatment. The limited solubility and emulsion activity of rice protein were also unchanged.