Nutritech - Rethinking the Food Chain

Dry fractionation of rice bran allows protein enrichment and improves techno-functional properties

23.9.2019 11:00

Milling of brown rice to obtain white rice produces a by-product–rice bran– which is currently not utilized as food but could offer a highly nutritious food material after further processing due to its protein and dietary fibre contents. Silventoinen et al. used dry fractionation to produce protein- and soluble dietary fibre-enriched ingredients by one- and two-step fractionation processes from supercritical carbon dioxide extracted defatted rice bran.

The one-step procedure, including milling and air classification, resulted in a fine fraction with 39% more protein than the original defatted bran material (protein content 25.7% vs 18.5%).  The two-step process, including two air classification steps, resulted in even further protein enrichment to 27.4%. There were also modest increases in the soluble dietary fibre contents whereas contents of insoluble dietary fibre and starch were lowered. Additionally, the fine fractions exhibited higher protein solubility and colloidal stability compared to the raw material. Silventoinen et al. conclude that dry fractionation is a promising tool in the production of functional and nutritionally interesting ingredients from rice bran.

 

Reference:

Silventoinen, P., Rommi, K., Holopainen-Mantila, U. et al. Biochemical and Techno-Functional Properties of Protein- and Fibre-Rich Hybrid Ingredients Produced by Dry Fractionation from Rice Bran. Food Bioprocess Technol (2019) 12:1487-1499.  DOI: 10.1007/s11947-019-02307-w

 


For more information:

Pia Silventoinen


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