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The Effects Of Sonication And Shaking On Yields And Characteristics Of Protein Concentrate Extract Of Deffated Rice Bran
[Full Text]
AUTHOR(S)
Imam Bestari, Ratri Ariatmi Nugrahani,, Ismiyati, Tri Yuni Hendrawati
KEYWORDS
rice bran, defatted, protein, extraction, characterization
ABSTRACT
Defatted rice bran is rice bran in which oil content has been extracted. Proteins in rice bran have high content of lysine, which is one the essential amino acids. The objectives of this study were to extract and characterized the protein concentrated from defatted rice bran. The variables consisted of times of sonication at 2, 4, 6, 8, and 10 minutes, and times of shaking at 0, 10, 20, 30, and 40 minutes. Maceration was employed for three hours using n-hexane at 1:7 ratio (w/v), which was followed by pneumatic press process. Oven heating was used to remove excess n-hexane. Protein extraction was performed using ultrasonication using distilled water as solvent at 1:10 (w/v) ratio. Centrifugation and shaking were used to purify the protein concentrate. The protein content was determined with Kjeldahl Analyzer, while the characterization was performed with Differential Scanning Calorimetry (DSC) and dan Fourier Transformed Infrared (FTIR). The best yields were obtained from sonication for 8 minutes (14.06%) and shaking for 20 minutes (12.8%). There appeared to be amino acids and proteins underwent denaturation at 157.35 °C.
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