Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-01-03 DOI:10.1007/s11694-022-01796-2

Wiriya Onsaard, Sureeporn Kate-Ngam, Ekasit Onsaard

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引用次数: 1

Abstract

Rice bran is a by-product obtained from the rice grain milling process that has amounts of nutrients. The objective of this study was to characterize the physicochemical and antioxidant properties of rice bran protein hydrolyzes (RBPHs) by Bacillus licheniformis (RBPH-BL), Aspergillus oryzae (RBPH–AO), and α-chymotrypsin (RBPH–C). The amino acid profile, secondary protein structure, molecular weight, and antioxidant activities of RBPHs were investigated. It was observed that RBPH–C (44%) exhibited a higher degree of hydrolysis (DH) than the other RBPHs, whereas RBPH–BL (134.65 mg/kg) provided the highest content of total essential amino acids. The amino acid composition of the RBPHs compared favorably with the reference standard recommended by WHO/FAO/UNU. The RBPHs were composed of mainly β-sheet secondary structures with a low molecular weight. The RBPHs exhibited high DPPH scavenging ability and reducing power, whereas the RBPH-BL exhibited lipid peroxidation inhibition with an increase in DH. Therefore, RBPH, with its abundant amino acids and high antioxidant activity, can be a potential plant protein source in the food industry.

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不同蛋白酶制得的米糠蛋白水解物的理化及抗氧化特性

米糠是米粒碾磨过程中获得的副产品，含有大量的营养物质。研究地衣芽孢杆菌(Bacillus licheniformis, RBPH-BL)、米曲霉(Aspergillus oryzae, RBPH-AO)和α-凝乳胰蛋白酶(RBPH-C)对米糠蛋白水解物(rbph)的理化性质和抗氧化性能。研究了RBPHs的氨基酸谱、二级蛋白结构、分子量和抗氧化活性。结果表明，RBPH-C(44%)的水解程度高于其他rbph，而RBPH-BL (134.65 mg/kg)提供的总必需氨基酸含量最高。与世卫组织/粮农组织/联合国大学推荐的参考标准相比，RBPHs的氨基酸组成有利。RBPHs主要由低分子量的β-片二级结构组成。rbph表现出较强的DPPH清除能力和还原能力，而RBPH-BL则表现出抑制脂质过氧化的能力。因此，RBPH具有丰富的氨基酸和较高的抗氧化活性，可作为食品工业中潜在的植物蛋白来源。

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.