{"title":"不同蛋白酶制得的米糠蛋白水解物的理化及抗氧化特性","authors":"Wiriya Onsaard, Sureeporn Kate-Ngam, Ekasit Onsaard","doi":"10.1007/s11694-022-01796-2","DOIUrl":null,"url":null,"abstract":"<div><p>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 <i>Bacillus licheniformis</i> (RBPH-BL), <i>Aspergillus oryzae</i> (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.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2374 - 2385"},"PeriodicalIF":3.4000,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases\",\"authors\":\"Wiriya Onsaard, Sureeporn Kate-Ngam, Ekasit Onsaard\",\"doi\":\"10.1007/s11694-022-01796-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <i>Bacillus licheniformis</i> (RBPH-BL), <i>Aspergillus oryzae</i> (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.</p></div>\",\"PeriodicalId\":48735,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"17 3\",\"pages\":\"2374 - 2385\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2023-01-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-022-01796-2\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-022-01796-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Engineering","Score":null,"Total":0}
Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases
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.
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.
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