An Innovative Approach on Protein Extraction from Rice DDGS and its Process Optimization
Jagriti Singh1, Sandipan Karmakar2 and Rintu Banerjee1*
1Agricultural and Food Engineering Department, Indian Institute of Technology, West Bengal, India
2Xavier Institute of Management, Bhubaneshwar, Orissa, India
*Corresponding Author: Rintu Banerjee, Agricultural and Food Engineering Department, Indian Institute of Technology, West Bengal, India.
Received: April 07, 2021; Published: May 17, 2021
Distillery dried grain with solubles (DDGS) is a byproduct generated from alcohol industries. Heavy production of alcohol generates tones of DDGS round the year, whose handling becomes difficult, which leads to adverse effects on environment. Considering valorization, DDGS is a protein rich substrate which could be converted into high value products. However, extraction of protein from DDGS is a complex process; therefore, an efficient extraction method is required for maximizing protein recovery. In an attempt to overcome this bottleneck, central composite design (CCD) based response surface methodology (RSM) was used to evaluate and optimize the effect of different process parameters such as temperature, pH, solid loading, incubation time, and reducing agent on protein extraction from DDGS. From the optimization study, it can be deciphered that the maximum protein extraction (51.23 ± 0.03%) from DDGS takes place at 73ᵒC at pH 11.5, 15% (w/v) solid loading within an incubation time of 87 min in the presence of 0.5% reducing agent. Furthermore, temperature and pH were the significant factors that determined protein extraction efficiency. In order to validate the obtained results, experimental extraction process has been compared with the predicted extraction percentage that showed a high coefficient of 0.9919, thereby, assuring the model’s adequacy.
Keywords: Intraventricular Hemorrhage; IVH; Twin Gestation; Premature Infants; Very Low Birth Weight Infants
- Fukushima D. “Soy proteins, Proteins in Food Processing”. ed: Yada R.Y, Woodhead publishing. Food Science and Nutrition Technology (2004): 123-145.
- Budseekoad S., et al. “Structural and functional characterization of calcium and iron-binding peptides from mung bean protein hydrolysate”. Journal of Functional Foods 49 (2018): 333-341.
- Oyeyinka SA., et al. “Value added snacks produced from Bambara groundnut (Vignasubterranea) paste or flour”. LWT 88 (2018): 126-131.
- ETIP Bioenergy.
- Diógenes AF., et al. “Dietary replacement of fishmeal by corn distillers dried grains with solubles (DDGS) in diets for turbot (Scophthalmusmaximus, Linneaus, 1758) Juveniles”. Aquaculture 492 (2018): 113-122.
- Cheng MH and Rosentrater. “Fractionation of distillers dried grains with solubles (DDGS) by combination of sieving and aspiration”. Food and Bioproducts Processing 103 (2017): 76-85.
- Leathers TD., et al. “Inactivation of virginiamycin by Aureobasidium pullulans”. Biotechnology Letter1 (2018): 157-158.
- Sherpa KC., et al. “A green and sustainable approach on statistical optimization of laccase mediated delignification of sugarcane tops for enhanced saccharification”. Journal of Environmental Management 217 (2018): 700-709.
- Kumar S and Banerjee R. “Enzymatic delignification and saccharification of Bambusa bambos for biobutanol production”. Industrial Crops and Products 125 (2018): 386-394.
- Althuri A and Banerjee R. “A strategic laccase mediated lignin degradation of lignocellulosic feedstocks for ethanol production”. Industrial Crops and Products 92 (2016): 174-185.
- “Official methods of analysis of AOAC International”. AOAC International (2000).
- Prosky L., et al. “Determination of insoluble, soluble and total dietary fibre in foods and food products: interlaboratory study”. Journal of AOAC International 71 (1998): 1017-1023.
- Dutta JR., et al. “Modeling and optimization of protease production by a newly isolated Pseudomonas sp. using a genetic algorithm”. Process of Biochemistry2 (2005): 879-884.
- Singh J., et al. “Extraction and nutritional properties of protein derived from rice (Oryza sativa) based distillery byproducts:a potential substrate for food formulation”. Bio and Agricultural Biotechnology 22 (2019).
- Chatzifragkou A., et al. “Extractability and characteristics of proteins deriving from wheat DDGS”. Food Chemistry 198 (2016): 12-19.
- Rajak RC and Banerjee R. “Enzymatic delignification: an attempt for lignin degradation from lignocellulosic feedstock”. RSC Advances 5 (2015): 75281-75291.
- Chen D., et al. “Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodonidellus) Using Isoelectric Solubilization/Precipitation”. Journal of Food Quality6 (2016).
- Mizubuti IY., et al. “Functional properties and protein concentrate of Pigeon pea (Cajanuscajan (I.) Millsp) flour”. Archivos Latinoamericanos de Nutricion3 (2000): 274-280.
- Sogi DS., et al. “Response surface methodology for the optimisation of tomato seed protein”. Journal of Food Science and Technology3 (2003): 267-271.
- Wanasundara P and Shahidi F. “Optimization of hexametaphosphate–assisted extraction of flaxseed proteins using response surface methodology”. Journal of Food Science3 (1996): 604-607.