Fractionation of the rice bran layer and quantification of vitamin E, oryzanol, protein, and rice bran saccharide |
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| Authors: | Rebecca Schramm Alicia Abadie Na Hua Zhimin Xu Marybeth Lima |
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| Institution: | (1) Department of Biological and Agricultural Engineering, Louisiana State University, 70803 Baton Rouge, LA, USA;(2) Department of Biosystems and Agricultural Engineering, University of Kentucky, 40546 Lexington, KY, USA;(3) Louisiana Department of Health and Hospitals, 70802 Baton Rouge, LA, USA;(4) Department of Food Science, LSU AgCenter, 70803 Baton Rouge, LA, USA;(5) Department of Biological and Agricultural Engineering, LSU AgCenter, 70803 Baton Rouge, LA, USA |
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| Abstract: | Value-added processing with respect to rice milling has traditionally treated the rice bran layer as a homogenous material
that contains significant concentrations of high-value components of interest for pharmaceutical and nutraceutical applications.
Investigators have shown that high-value components in the rice bran layer vary from differences in kernel-thickness, bran
fraction, rice variety, and environmental conditions during the growing season. The objectives of this study were to quantify
the amount of rice bran removed at pre-selected milling times and to correlate the amount of rice bran removed at each milling
time with the concentration of vitamin E, gamma-oryzanol, rice bran saccharide, and protein obtained. The ultimate goal of
this research is to show that rice bran fractionation is a useful method to obtain targeted, nutrient-rich bran samples for
value-added processing. Two long grain rice cultivars, Cheniere and Cypress, were milled at discrete times between 3 and 40
seconds using a McGill mill to obtain bran samples for analysis. Results showed that the highest oryzanol and protein concentrations
were found in the outer portion of the rice bran layer, while the highest rice bran saccharide concentration was found in
the inner portion of the bran layer. Vitamin E concentration showed no significant difference across the bran layer within
a variety, though the highest magnitude of concentration occurs within the first 10 seconds of milling for both varieties.
To extract the higher concentration of oryzanol and protein only the outer portion of the bran layer requires processing,
while to extract the higher concentration of rice bran saccharide, only the inner portion of the bran layer requires processing.
Rice bran fractionation allows for the selective use of portions of the bran layer and is advantageous for two reasons: (1)
bran fractions contain higher concentrations of components of interest with respect to the overall bran layer average, and
(2) less bran needs to be processed to obtain components of interest. |
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