IMPLICATION OF MICROWAVES ON THE EXTRACTION PROCESS OF RICE BRAN PROTEIN

During the processing of rice grain, a wide range of by-products are generated, including Rice Bran (RB), which presents rich composition, offering great potential for application in the food and pharmaceutical industries. Thus, the objective of this work was to evaluate the best operating variables in the extraction of rice bran protein through alkaline extraction and Microwave-Assisted Extraction (MAE). It was found that MAE, in similar conditions, resulted in a higher yield of protein extraction and protein content in the extracted material in a relatively shorter process time, when compared to the values obtained in the alkaline extraction (MAE: yield: 22.04% higher, protein content: 6.19% higher, 30 times faster). In addition, the characterization of the extracts obtained showed that the use of microwaves did not affect the extracted rice bran proteins. Thus, it was possible to verify that MAE is potent and a strongly advisable technique for obtaining rice bran protein.