Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties

In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect of the steps of the process on the OBs, and describe an isolation process that is scalable to an industrial level. The physical techniques [microscopy, particle size determination (diameter 1.9–5.8 μm), ζ-potential (−40 mV at pH 8.0, 0 mV at pH 4.0, 17 mV at pH 2.0), and relative turbidity measurements (pH 3.0–5.0 unstable, pH 6.0–8.0 stable)] and chemical analyses (lipid 83.7%, protein 11.5% dry basis) also give us an insight into the physical properties of OBs in general. This understanding has implications for the use of OBs in food manufacturing, and on the isolation of OBs from a variety of cereal crops.

► A novel, environmentally-conscious isolation of oil bodies from Oryza sativa bran.
► Isolation process that is scalable to an industrial level.
►  Use of physical techniques to determine the effect of isolation steps on the OBs.
► Insight into the physical properties of OBs in general using chemical techniques.