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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1002/9781444308136.ch26

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1438-2385

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Isolation and characterization of protein fraction

Authors: Abayomi P Adebiyi Ayobamitale O Adebiyi Yusuke Hasegawa Tomohisa Ogawa Koji Muramoto
Publish Date: 2008/08/27
Volume: 228, Issue: 3, Pages: 391-401
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Abstract

Rice bran contains underutilised protein materials Sequential extraction of rice bran protein RBP from defatted rice bran was conducted based on the differences in their solubility Three extraction methods were investigated Method 1 involved the isoelectric and acetone precipitation using water 50 g kg−1 NaCl 002 mol L−1 NaOH and 70 ethanol as extracting solvents for albumin pH 41 globulin pH 43 glutelin pH 48 and prolamin respectively Method 2 adopted dialysis and sequential extraction was carried out with 20 g kg−1 NaCl 70 ethanol 01 mol L−1 acetic acid and 01 mol L−1 NaOH solution as extracting solvents Method 3 combined dialysis isoelectric and acetone precipitation for the extraction Based on the yields and data obtained from sodium dodecyl sulphate polyacrylamide gel electrophoresis sizeexclusion chromatography and differential scanning calorimetry method 3 was chosen for the isolation and characterization of RBPs Rice bran protein fraction RBPF—albumin globulin glutelin and prolamin were obtained in good yields Denaturation temperature and enthalpy values of denaturation of RBPF vary Highest phytate content was found in albumin and lowest in prolamin The highest antioxidative and hemagglutinating activities were observed in albuminThis work was supported in part by funds from the Ministry of Agriculture Forestry and Fisheries of the Japanese Government APA also gratefully acknowledges the Monbugakakusho Japanese Ministry of Education Culture Science and Technology for granting him a scholarship to undertake studies in Japan

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