Comparison of the effectiveness of alkaline and enzymatic extraction and the solubility of proteins extracted from carbohydrate-digested rice

Abstract

Food science, Food analysis, Natural product chemistry, Carbohydrate-digested rice, Rice protein, Alkaline extraction, Enzymatic extraction, Protein solubility © 2020 Chiang Mai UniversityCarbohydrate-digested rice (CDR) residue, the production waste of electrolyte drinks, contains high levels of proteins (approximately 50% of dry matter). Methods for effectively extracting protein from CDR were investigated in this study by comparing alkaline and enzymatic extraction. Alkaline extraction was performed using different concentrations of sodium hydroxide (NaOH). Enzymatic extraction was performed with either commercial Alcalase® or Flavourzyme®. Protein recovery and solubility, and total soluble protein obtained via each method were compared to determine extraction effectiveness. In addition, extraction factors affecting protein recovery were adjusted to determine the optimal conditions for each method. Alcalase provided the maximum protein recovery (30.04%), while less protein recovery was achieved with 0.1 N NaOH (55 °C), 1 N NaOH (55 °C), and Flavourzyme. Although the protein recovery achieved by 0.1 N NaOH (27.43%) was close to that of the Alcalase method, protein solubility by extraction with 0.1 N NaOH was much lower (23.46%) than that achieved via the enzymatic method (100%). Hence, the total soluble protein resulting from Alcalase extraction was higher than that obtained using either of the alkaline methods. Consequently, Alcalase extraction was determined to be the most effective method for extracting protein from CDR. © 2020 Chiang Mai University