Use of enzymes in the processing of protein products from rice bran and rice flour

Large quantities of rice bran and broken rice are generated as co-products during the milling of rice. Rice bran adn, to a lesser extent, broken rice are under-utilized. The protein they contain is particularly nutritious and hypoallergenic for use in foods. However, to enhance the use of rice prote ins, it is desirable to develop effective methods to separate or concentrat e the protein component from these rice co-products. In this investigation, rice bran and rice flour from broken rice were treated with starch and car bohydrate-hydrolysing enzymes including alpha-amylase, hemicellulase, and c ellulase. The enzymatic processing of rice bran resulted in soluble and ins oluble rice products, with protein content ranging from 10% to 27%. In the case of rice flour, the starch component was effectively solubilized, and t he insoluble fraction was found to contain up to 79% protein. Processing co nditions were discussed, and the protein enriched products were analysed fo r chemical, physical, and functional properties.