Mohd Sharizan Md Sarip
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Preferred name
Mohd Sharizan Md Sarip
Official Name
Mohd Sharizan, Md Sarip
Alternative Name
Md Sarip, Mohd Sharizan
Sarip, M. S.M.
Sharizan Md Sarip, Mohd
Main Affiliation
Scopus Author ID
55387011700
Researcher ID
ABB-6927-2021

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Spray Drying Optimization for Rice Bran Protein (RBP) Powder Using Response Surface Methodology (RSM)

2022-01-01 , Mansor M.R. , Mohd Sharizan Md Sarip , Syahrul Affandi Saidi , Wan Azani Wan Mustafa , Mohd Al-Hafiz Mohd Nawi , Mohd Aminudin Jamlos

Rice bran is a by-product of the rice milling process which contain a high concentration of protein. It’s are often used as a feed cattle, fertilizer, and fuel. Its application as a source of human nutrition is rare due to high lipid concentration. This lipid concentration can be reduced through the extraction process. After the extraction process, the rice bran extract needs to be converted into powder form through a drying process for the quality preservation. In this study, spray drying is utilized as drying technique. The aims of this study were to optimize the spray drying parameter; inlet temperature, feed flowrate and air flowrate for rice bran protein (RBP) powders production. Box Behnken Design (BBD) model in response surface methodology (RSM) are utilized in this study to maximize the RBP powder yield and protein concentration. Raw rice bran (RRB) was extracted using thermal water-based extraction method before the drying process. The optimum condition suggested by the model are at the inlet temperature of 120oC, feed flowrate of 18.38% and air flowrate of 670 L/hr which produced RBP powder yield of 19.42 g RBP/100g RRB and protein concentration of 17.32 mg/ml. The model obtains in this study show a low error between the predicted value and experimental data at 1.68 % and 1.14 % for RBP powder yield and protein concentration respectively. The model can be used to evaluate the process characteristic and understanding.

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Preparation of Rice Bran Protein (RBP) Powder Using Spray Drying Method at the Optimal Condition and Its Protein Quality

2022-10-01 , Mansor M.R. , Mohd Sharizan Md Sarip , Nik Daud N.M.A. , Saidi S.A. , Mohd Al-Hafiz Mohd Nawi , Mohd Aminudin Jamlos

Rice bran is a by-product of the rice milling process. It contains a high concentration of protein. Rice brans are frequently utilized as feed cattle, fertilizer, and fuel. However, their application as human nutrition supplements is uncommon, and the necessary process for this purpose is yet to be established, including the drying process. This study aims to evaluate the effect of the spray-drying parameters, the inlet temperature, inlet flowrate, and inlet air flowrate, on rice bran protein (RBP) powder and optimize it using response surface methodology (RSM). A thermal water-based extraction method was utilized prior to the drying process. The correlation between the spray-drying parameters, i.e., the inlet temperature (120 to 210 °C), feed flowrate (5 to 55%), and air flowrate (246 to 670 L/h), and the RBP yield were investigated. The quality of the RBP powder was evaluated based on acid amino profiling in the mixture through de novo peptide sequencing. The optimized operating conditions for the maximum yield of RBP powder (25.7 g RBP/100 g RRB) are 178 °C, feed flowrate of 25%, and air flowrate of 450 L/h. The main peptides that contribute to RBP powder protein are globulin and glutelin; meanwhile, prolamin is believed to degrade during the drying process. The process also produced protein sugar, helping to produce fine particles powder without the drying agent.

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Optimization of the rice bran protein powder yield using spray drying technique in response surface methodology

2024-03-21 , Mansor M.R. , Mohd Sharizan Md Sarip , Ibrahim L.H. , Syahrul Affandi Saidi

In this study rice bran protein were extracted and powdered using spray dryer. The optimization of the process were done using Box-Behkenn response surface design. Process parameter such as temperature (120°C,165°C,210°C), aspirator (52%,66%,80%) feed flow rate (5%,30%,55%) and air flow rate (20%,30%55%) were investigated. The result show that the extraction condition have significant effects on extraction yield of protein the obtained experimental data were fitted to a quadratic equation using multiple regression analysis with high coefficient of determination value of 0.8137.an optimization study using Derringer's desired function methodology was performed and the optimal conditions based on both individual and combinations of all independent variable for yield (temperature is 120˚C, Aspirator is at 80% feed flowrate set to 5% and air flowrate of 42mmhg) and protein (temperature is 120˚C, aspirator were set at 79.9%, feed flowrate set to 31.8% and air flowrate of 51mmhg) were determined with maximum protein yield of 17.29% per 50 gram of raw rice bran (RRB)

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Quality and stability of rice bran protein powder at different storage condition

2020-12-18 , Mohd Sharizan Md Sarip , Musa N.A. , Syahrul Affandi Saidi , Mansor M.R.

Rice bran contain higher amount of protein, vitamins, essential fatty acids, minerals, dietary fiber and sterol attribute to large food application. The possible application of rice bran protein in food industry are hampered due to the limited information on its stability which may be caused by the rancidity due to the exposure of its oil to lipase. Therefore, stability study for protein extracted form rice bran is essential to evaluate the protein quality at different possible storage condition. Three different storage condition was evaluated; 1. Sample 1 (Store in freezer), 2. Sample 2 (Store in close container in room temperature) and 3. Sample 3 (Store in open container in room temperature). Protein was extracted using hot water process at temperature of 120 C for 20 minutes and dried using spray drying process. All sample are monitored for 5 days for its protein composition, water activity, moisture content and pH. The functional group of the sample where analysed using Fourier transform infrared radiation (FTIR). As a conclusion, the storage condition gives an effect on the water activity and moisture content of the rice bran protein product. However, it not given the significance effect on protein concentration and pH.

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