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Protein concentrate for human consumption obtained by stabilization and extraction of rice bran.

Research of a new extraction process to isolate proteins from rice bran.
conception and development of a technological solution to support large scale (industrial), rice bran extraction, based on the previous lab process.

Rice bran is a by-product of the rice industry, resulting from the husking of the grain, which normally represents 10% of the gross weight of the pre-processed rice. The nutritional richness of bran in oil, fiber, antioxidants, B vitamins and proteins, represents an important revenue opportunity that has attracted research in agri-food science and industry. In the specific case of proteins, their extraction has been studied in laboratory using different methodologies that aim to obtain the optimum yield point for a particular extraction methodology or for a particular variety and / or state of the bran. Industrially, the option of extracting protein from the bran has been devalued, given the importance attributed to the oil, which is extracted first. The product obtained after extraction of the oil, the defatted bran, is still rich in fiber and other ingredients, which causes it to be milled and used by addition in flour enrichment. The industrial exploitation of protein potential, in isolation, has thus been ignored. However, references to experimental solutions aiming at the extraction and valorization of rice bran protein are beginning to emerge. These technological solutions, however, are rigid extrapolations of known laboratory processes. They are normally applied to specific varieties, previously subject to some sort of processing, and have limited response capacity at a reduced number of tonnes / day. Moreover, they are essentially mechanical solutions, without built-in intelligence that allows the dynamic self-regulation of the optimum points of operation due to changes in the nature and state of the input raw material. The aim of this project is to: i) valorize the protein component of rice bran, characterizing its structure for a wide range of varieties, in the different states of processing; (Ii) designing and developing a broad spectrum extraction methodology, supported by intelligent and self-regulating technology, allowing very large scale industrial exploitation (over 100 tonnes / day); Iii) to develop an offer of new protein products for incorporation into human food, which are a high quality alternative and cheaper than traditional protein of animal origin. The scope of the research to be undertaken and investments to accomplish this project fit with societal challenges set out in the European program Horizon 2020 at the level of priority 2 "Food security, and sustainable agriculture”; References: [1] Koolawadee Silpradit et al: “Optimization of rice bran protein hydrolysate using alcalase”, 26 January 2010; [2] Parichart Thamnarathip, et al: “Functional properties of protein hydrolysates from Riceberry rice bran”, 16 February 2016; [3] Arno G.B. et al, “Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems”, 26 April 2016; [4] Arthur Janse et al: “Process to produce Rice Bran Hydrolysates”, Patent application (20160128356), 12 of May 2016; [5] Parichart Thamnarathip, et al: “Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity”, 11 April, 2016; [6] Thanokaew, A. et al:”Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil”. LWT-Food Science and Technology, 2012;
Acronym: 
Vegetable Protein
Project ID: 
11 706
Start date: 
01-01-2016
Project Duration: 
36months
Project costs: 
450 000.00€
Technological Area: 
AGROFOOD TECHNOLOGY
Market Area: 

Raising the productivity and competitiveness of European businesses through technology. Boosting national economies on the international market, and strengthening the basis for sustainable prosperity and employment.