Extraction of Heat-Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Traditional Asian Starters
Ugyen Ugyen, Raintong Singanusong, Mahattanee Phinyo, Phanupong Changtor, Sirilux Chaijamrus, Tipawan Thongsook · 2023
Read Extraction of Heat-Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Traditional Asian Starters by Ugyen Ugyen, Raintong Singanusong, Mahattanee Phinyo, Phanupong Changtor, Sirilux Chaijamrus, Tipawan Thongsook (2023) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-10775781.txt.
Description
Ugyen Ugyen and co-authors extract protein from rice bran using fermentation in a 2023 food science paper. Rice bran is a milling byproduct rich in protein, but the protein is hard to extract cleanly. The team used solid-state fermentation with microbes taken from traditional Asian starter cultures.
The microbes were heterofermentative types, which produce a mix of acids and other products as they grow. Fermenting heat-stabilized, defatted bran may loosen the protein for easier recovery. Turning a cheap byproduct into a protein ingredient adds value for rice producers and for plant protein markets.
Catalog record
| CREATOR | Ugyen Ugyen, Raintong Singanusong, Mahattanee Phinyo, Phanupong Changtor, Sirilux Chaijamrus, Tipawan Thongsook |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 35 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |