IJSTR

International Journal of Scientific & Technology Research

Home About Us Scope Editorial Board Blog/Latest News Contact Us
0.2
2019CiteScore
 
10th percentile
Powered by  Scopus
Scopus coverage:
Nov 2018 to May 2020

CALL FOR PAPERS
AUTHORS
DOWNLOADS
CONTACT

IJSTR >> Volume 8 - Issue 10, October 2019 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



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.

 

REFERENCES

[1] S. Phongthai, W. Homthawornchoo, S. Rawdkuen, International Food Research Journal, 24 (1), 2534 (2017).
[2] Badan Pusat Statistik. Statistik Indonesia 2018,. Indonesia: CV. Dharmaputra, (2018).
[3] P. Hanmoungjai, L. Pyle, K. Niranjan, Journal of Chemical Technology and Biotechnology, 75 (5), 348352 (2000).
[4] S. Jiamyangyuen, V. Srijesdaruk, W.J. Harper, Songklanakarin Journal of Science and Technology, 27 (1), 5564 (2005).
[5] R. A. Nugrahani, N. H. Fithriyah, Nelfiyanti, IOP Conf. Ser.: Mater. Sci. Eng. 543, 012020 (2019).
[6] H.L. Ly, T.M.C. Tran, T.T.T. Tran, N.M.N. Ton, V.V.M. Le., International Food Research Journal, 25 (2), 695701 (2018).
[7] F.W. Studier, Protein Expression and Purification, 41, 207234 (2005).
[8] F. Cataldo., S. Iglesias-Groth, G. Angelini, Y. Hafez, Life, 3 (3), 449473 (2013).
[9] M. Amani, A.A.M. Movahedi, B.I. Kurganov, International Journal of Biological Macromolecules, 99, 151159 (2017).