Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent

Authors

  • Malini Kanapathy Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kompleks Pusat Pengajian Jejawi 3, Universiti Malaysia Perlis (UniMAP), 02600 Arau, Perlis, Malaysia
  • Mohd Sharizan Md Sarip Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kompleks Pusat Pengajian Jejawi 3, Universiti Malaysia Perlis (UniMAP), 02600 Arau, Perlis, Malaysia
  • Syahrul Affandi Saidi Faculty of Electrical Engineering Technology, UniCITI Alam Campus, Universiti Malaysia Perlis (UniMAP), 02100, Sungai Chuchuh, Padang Besar, Perlis, Malaysia
  • Mohd Aminudin Jamlos Faculty of Electronic Engineering Technology, UniCITI Alam Campus, Universiti Malaysia Perlis (UniMAP), 02100, Sungai Chuchuh, Padang Besar, Perlis, Malaysia
  • Nor Ilia Anisa Aris Chemical Engineering Program, School of Engineering, Faculty of Technology and Innovation, Taylors University Lakeside Campus, Subang Jaya, Malaysia

DOI:

https://doi.org/10.37934/arfmts.100.1.165171

Keywords:

Rice bran, protein, FTIR, water based extraction

Abstract

Rice bran is a by-product resulting from the milling process that is frequently underutilized as cattle food or disposed through open-burning despite of its high nutritional and nutraceutical properties. Thus, this research aims in recognizing and exploring rice bran and its extraction methods that could further cultivate in the industry. This study focuses on the rice bran extraction process using water assisted with ultrasonication. The relationship between the operational parameters such as the temperature, extraction time and sample-to-solvent ratio to the protein yield were studied. The rice bran protein was subjected to the surface functional group analysis using Fourier-transform infrared spectroscopy (FTIR). As a conclusion, the extraction temperature of 60°C, sample to solvent ratio of 10 % and extraction time of 25 mins were chosen as the best conditions for the protein extraction. The extraction of the protein from rice bran is highly profitable due to its nutritional and nutraceutical properties as well as it is readily available at low cost.

Author Biographies

Malini Kanapathy, Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kompleks Pusat Pengajian Jejawi 3, Universiti Malaysia Perlis (UniMAP), 02600 Arau, Perlis, Malaysia

malinikanapathy27@gmail.com

Mohd Sharizan Md Sarip, Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis, Kompleks Pusat Pengajian Jejawi 3, Universiti Malaysia Perlis (UniMAP), 02600 Arau, Perlis, Malaysia

sharizan@unimap.edu.my

Syahrul Affandi Saidi, Faculty of Electrical Engineering Technology, UniCITI Alam Campus, Universiti Malaysia Perlis (UniMAP), 02100, Sungai Chuchuh, Padang Besar, Perlis, Malaysia

syahrulaffandi@unimap.edu.my

Mohd Aminudin Jamlos, Faculty of Electronic Engineering Technology, UniCITI Alam Campus, Universiti Malaysia Perlis (UniMAP), 02100, Sungai Chuchuh, Padang Besar, Perlis, Malaysia

mohdaminudin@unimap.edu.my

Nor Ilia Anisa Aris, Chemical Engineering Program, School of Engineering, Faculty of Technology and Innovation, Taylors University Lakeside Campus, Subang Jaya, Malaysia

IliaAnisa.Aris@taylors.edu.my

Downloads

Published

2022-10-10

How to Cite

Malini Kanapathy, Mohd Sharizan Md Sarip, Syahrul Affandi Saidi, Mohd Aminudin Jamlos, & Nor Ilia Anisa Aris. (2022). Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 100(1), 165–171. https://doi.org/10.37934/arfmts.100.1.165171

Issue

Vol. 100 No. 1: December (2022)

Section

Articles

Most read articles by the same author(s)