The Optimization of Viscozyme-Assisted Hydrolysis to Enhance Protein Extraction from VD20 Broken Rice: A Response...

Area of Science:

• Food Science and Technology
• Biotechnology
• Biochemistry

Background:

• Rice processing generates by-products like broken rice flour, which contain valuable proteins.
• Efficiently extracting and enhancing protein content from these by-products is crucial for sustainable food production.
• Viscozyme, a multi-enzyme complex, shows potential for improving the hydrolysis of rice flour components.

Purpose of the Study:

• To investigate and optimize cellulose hydrolysis conditions for VD20 broken rice flour using Viscozyme.
• To enhance both protein content and protein recovery efficiency from broken rice flour.
• To determine the optimal processing parameters for Viscozyme-assisted hydrolysis.

Main Methods:

• Response surface methodology (RSM) was employed to simultaneously evaluate four processing variables: pH, temperature, enzyme concentration, and hydrolysis time.
• VD20 broken rice flour was subjected to cellulose hydrolysis using Viscozyme.
• Protein content and protein recovery efficiency were measured as response variables.

Main Results:

• Temperature, enzyme concentration, and hydrolysis time significantly influenced protein release and recovery, while pH had a minor effect.
• Optimal conditions for maximum protein content (approx. 77%) were identified.
• Optimal conditions for maximum protein recovery efficiency (approx. 55%) were also determined.
• Simultaneous optimization yielded balanced conditions for both responses, achieving high protein content and recovery.

Conclusions:

• Optimized Viscozyme-assisted hydrolysis is an effective strategy for maximizing protein utilization from VD20 broken rice flour.
• This approach supports the valorization of rice processing by-products into valuable protein sources.
• The study provides specific parameters for efficient protein extraction from rice flour using enzymatic hydrolysis.