Production of High-maltose Syrup and High-protein Flour from Rice by an Enzymatic Method

Area of Science:

• Biotechnology
• Food Science
• Enzymology

Background:

• Rice is a staple food, but its commercial value can be enhanced through processing.
• Enzymatic hydrolysis offers a sustainable route for value-added product development from agricultural commodities.

Purpose of the Study:

• To develop a novel enzymatic process for the simultaneous production of high-maltose syrup and high-protein rice flour from milled rice.
• To optimize conditions for maximizing the yield and quality of both products.

Main Methods:

• Milled rice was processed into a slurry and liquefied using alpha-amylase.
• Centrifugation separated the slurry into a high-protein rice flour precipitate and a supernatant.
• The supernatant underwent saccharification with alpha-amylase and debranching enzymes (isoamylase and/or pullulanase) to produce high-maltose syrup.

Main Results:

• The process successfully yielded both high-protein rice flour (29% protein) and high-maltose syrup (83% maltose).
• Yields were influenced by factors including temperature, pH, liquefaction DE value, enzyme combinations, and rice variety.
• Example: 1g of rice yielded 0.64g of syrup and 0.36g of flour.

Conclusions:

• A novel enzymatic process enables the co-production of high-value rice-based ingredients.
• This method presents a commercially viable approach to increase the economic value of rice.
• Further optimization can enhance product yields and tailor characteristics for specific applications.