Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme

The effectiveness of 3 carbohydrases for protein extraction from heat‐stabilized defatted rice bran (HDRB) was evaluated. Amylase, viscozyme and celluclast extracted a maximum of 45.4, 12.1, and 28.5% protein, respectively. Further study showed that extracted protein ranged from 9.5 to 58.4% under conditions of water to bran ratio (5:1 to 20:1), α‐amylase (0 to 110000 units/10 g rice bran), temperature (35 to 55 °C), and time (1 to 8 h). The maximum protein extracted was 58.4% with a water to bran ratio of 17:1, 87637 units amylase, and 50.9 °C. These results suggest that impure food‐grade amylase containing protease is more effective than celluclast and viscozyme in protein extraction from HDRB.