Proteins extracted from rice bran were used to prepare bio-base films where a factorial experimental design was performed in order to evaluate the effect of protein and glycerol concentrations, and the addition of phenolic extract and montmorillonite (MMT) clay on their physicochemical properties. The phenolic extract was obtained from fermentation of rice bran in solid state with the fungus Rhizopus oryzae. Results showed that protein concentration affected (p < 0.05) the luminosity, opacity and solubility of the films. An increase of glycerol concentration strongly affects (p < 0.05) the values of mechanical properties and water vapor permeability of the films. The addition of phenolic extract to the films affected (p < 0.05) opacity, tensile strength, elongation, Young’s modulus and water vapor permeability, while addition of MMT decreased (p < 0.05) the mechanical properties of the films. Films presented solubility values of less than 25%, luminosity above 80 (L*), opacity above 14%, tensile strength of 8.6 MPa, elongation of 70%, elasticity above 600 MPa and water vapor permeability of 7.5 g.mm/d.m².kPa. These results show that rice bran protein can be used in the production of bio-based films to further use in food applications.

将从米糠中提取的蛋白质用于制备生物基薄膜，在该薄膜中进行了析因实验设计，以评估蛋白质和甘油浓度以及酚类提取物和蒙脱土（MMT）粘土对其理化性质的影响。从米糠发酵用真菌得到固态的酚类提取米根霉。结果表明，蛋白质浓度影响薄膜的发光度，不透明度和溶解度（p  <0.05）。甘油浓度的增加会强烈影响（p  <0.05）薄膜的机械性能和水蒸气透过率。向受影响的膜中添加酚提取物（p <0.05）的不透明性，拉伸强度，伸长率，杨氏模量和水蒸气渗透性，而添加MMT则降低了薄膜的机械性能（p  <0.05）。薄膜的溶解度值低于25％，光度高于80（L *），不透明度高于14％，抗张强度为8.6 MPa，伸长率为70％，弹性高于600 MPa，水蒸气渗透性为7.5 g.mm/dm ² .kPa。这些结果表明，米糠蛋白可用于生产生物基薄膜，以进一步用于食品应用。