Mohd Sharizan Md Sarip
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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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  • Publication
    Parametric Study on The Rice Bran Protein Extraction Process Using Water as a Solvent
    ( 2022-01-01)
    Kanapathy M.
    ;
    Mohd Sharizan Md Sarip
    ;
    Syahrul Affandi Saidi
    ;
    Mohd Aminudin Jamlos
    ;
    Aris N.I.A.
    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.
  • Publication
    Effect of Different Drying Process on the Protein-Thiol Content and the Physicochemical Properties of Water-Extracted Rice Bran Powder
    ( 2023-06-09)
    Kasman N.A.S.
    ;
    Mohd Sharizan Md Sarip
    ;
    Mohd Asraf Mohd Zainudin
    The effect of drying process of the water extracted rice bran powder on the protein-thiol and physicochemical properties was investigated. The rice bran extracted was prepared with water as solvent at high temperature and pressure using the autoclave equipment (121 °C, 15 psi, and 20 min) before undergone drying method using either spray dryer (BṺCHI Mini Spray Dryer B-290, LABOGENE, Denmark) or freeze dryer (CoolSafe 4-15L Freeze Dryers, LABOGENE, Denmark). The water-extracted rice bran powder (WRBP) yield, protein-free thiol compound, physical and functional properties were analyzed. The protein-thiol concentration was quantified using the 5,5 dithiobis (2-nitrobenzoic acid (DTNB) method while protein concentration was directly measured at 280 nm by UV-Vis Spectrophotometer. This was followed by physical properties (water solubility) and functional properties (foaming capacity and stability, water and oil absorption capacity) analysis. The powder yield of freeze-dried WRBP (7.69 ±0.29%) was significantly (p<0.05) higher than spray-dried WRBP (4.43 ±0.24%). The protein concentration of spray-dried WRBP (4.02 ±0.36 mg/mL) was higher than freeze-dried WRBP (3.91 ±0.75 mg/mL). Meanwhile, freeze-dried WRBP (1.22 ±0.36 nmol thiol/mg protein) had a higher thiol concentration than spray dried WRBP (1.18 ± 0.30 nmol thiol/mg protein). However, both results were not significantly different (p>0.05) between the drying method. Spray-dried WRBP had significantly (p<0.05) higher solubility in water compared to that of freeze-dried WRBP with values 1.22 ± 0.21% and 0.63 ± 0.34%, respectively. Freeze-dried WRBP had higher water and oil absorption capacity. There was no significant difference (p>0.05) in foaming capacity and stability for both drying treatments. In conclusion, the drying method for WRBP production could significantly affect the WRBP physicochemical properties.
  • Publication
    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.
  • Publication
    A Three-Level Factorial Model for Maximising Protein Extraction from Rice Bran with Choline Chloride: Glycerol
    ( 2024-05-01)
    Ramlee K.A.F.K.
    ;
    Daud N.M.A.N.
    ;
    Mohd Sharizan Md Sarip
    ;
    Amirul Ridzuan Abu Bakar
    ;
    Zainudin M.A.M.
    Rice bran, a by-product of rice milling, contains four protein types – albumin, globulin, prolamin, and glutelin – known for their hypoallergenic nature and nutritional advantages. To enhance rice bran's worth, its protein was isolated using deep eutectic solvent (DES). The influence of three operational factors (temperature, extraction time, and rice bran to DES ratio) on protein yield was evaluated post-conversion using three level factorial design. Optimal conditions at 80°C, 3 hours, and 1:5 rice bran to DES ratio yielded the highest extracted rice bran protein (RBP) at 17.49%. Temperature and solvent-to-sample ratio show the lowest p-value, indicating a significant effect on the RBP yield. The validation test shows an error of less than 5% between the experimental and the predicted value, showing the model can be used to predict the RBP yield. The RBP was then characterised using Fourier Transform Infrared Spectroscopy (FTIR), Bradford Assays and SDS-PAGE electrophoresis to confirm the protein presence in rice bran powder. FTIR analysis showed the existence of amide I, amide II, aliphatic groups and amine or hydroxyl groups in the RBP. Furthermore, Bradford assays analysis indicated 23.89 ± 0.75% protein content in rice bran powder. SDS-PAGE electrophoresis shows the existence of Albumin and globulin in the RBP. In conclusion, a full three level factorial can be used to model and predict the optimal condition for protein extraction from rice bran using ChCl-Gly DES.
  • Publication
    Rice Bran Protein Powder Production Using Spray Drying Technique: Effect of Temperature, Feed Flowrate and Air Flowrate
    ( 2020-07-09)
    Rizuan Mansor M.
    ;
    Surya Krishnan T.
    ;
    Mohd Sharizan Md Sarip
    ;
    Afandi Saidi S.
    Abstract.Rice bran is quite a novel subject in the food and pharmaceutical research area. It is the by-product of the rice milling process that is rich in proteins and many other nutrients. However, rice bran is commonly used to feed cattle, also as fertilizer and fuel but not as a source of nutrients for humans. Thus, this study proposes another protein source and explore its production methods for food and supplement industry. This research focuses to produce rice bran protein powder and protein concentration using spray drying technique. Since rice bran protein is used in food consumption, the extraction of protein from rice bran was done using physical extraction method which water as the medium of extraction. The relationship between the spray drying parameter; inlet temperature (130 - 200°C), feed flowrate (10 - 40%) and air flowrate (225 - 625L/Hr) were investigated based on the OFAT method, As conclusion, spray drying process of rice bran protein powder has the capability to maintain the nutritional value present in the rice bran. Rice bran protein powder could be an alternative source of hypoallergenic plant-based protein supplement to humans in the future with further research.
  • Publication
    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.
  • Publication
    Pulsed UV Integrated Infrared Dryer System for Orthosiphon Stamineus Herb.
    ( 2022-01-01)
    Mohd Saifizi Saidon
    ;
    Mohd Sharizan Md Sarip
    ;
    Palanisamya V.V.
    ;
    Norawanis Abdul Razak
    ;
    Azmi A.I.
    ;
    Siti Kartini Enche Ab Rahim
    ;
    Sulong M.M.S.
    ;
    Wan Azani Wan Mustafa
    The drying system is an important part for food and herbs preservation. Therefore, an effective drying system are needed to ensure the increase the shelf life of the food and herb without degrade its good nutrient and bioactive compound. In this study, Orthosiphon stamineus herb was used to dry using an Infrared dryer and combination of Pulsed UV light treatment + Infrared drying. Infrared drying involves transferring heat by radiation from a hot source to a lower-temperature substance that has to be heated or dried, meanwhile the pulsed UV light is a non-thermal treatment. The temperature of the heated element determines the peak wavelength of the radiation. The objective of this study is to design an infrared dryer system and analyze the quality of the dried herb. The Orthosiphon Stamineus have been dried using a 200W Infrared dryer system at 60°C. Total phenolic compounds and antioxidant capacity were determined using the Folin- Ciocalteu method and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity assay measured using a UV/VIS Spectrophotometer. A moisture analyzer was used to look at the changes in moisture content, and a colorimeter was used to look at the colour changes. The result showed that drying Orthosiphon stamineus by using an Infrared dryer and combination of Pulsed UV light treatment + Infrared drying under 60°C has significantly affected the herbal leaves quality in terms of moisture content, colour properties, Antioxidant capacity, and Total phenolic content.
  • Publication
    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.