Enzymatic hydrolysis of rice dreg protein: Effects of enzyme type on the functional properties and antioxidant activities of recovered proteins

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• 作者：Qiang Zhao^a ; Hua Xiong^a ; ^{huaxiong100@yahoo.com.cn} ; Cordelia Selomulya^b ; Xiao Dong Chen^b ; ^c ; Honglan Zhong^a ; Shenqi Wang^a ; Wenjing Sun^d ; Qiang Zhou^d
• 关键词：Rice dreg protein ; Hydrolysate ; Antioxidant activity ; Functional properties ; Amino acid composition
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 October, 2012
• 卷：134
• 期：3
• 页码：1360-1367
• 文件大小：679 K

摘要

The effects of various proteases on the formation and characteristics of rice dreg protein hydrolysates (RDPHs) were investigated. Enzymatic hydrolysis of often under-utilised rice dreg protein (RDP) with different enzymes studied here was found to significantly improve protein content and solubility. RDPHs prepared by alkaline protease showed better protein recovery, producing higher protein content with much smaller peptides, while hydrolysates generated by Protamex showed the highest antioxidant activities with more than 80%solubility over a wide pH range. The results indicated that the type of protease greatly influenced the molecular weight and amino acid residue composition of RDPH. The enzyme type also determined the functional properties and antioxidant activity of the recovered proteins. It was found that an optimum allocation of alkaline protease in addition to the Neutrase enzyme could be an appropriate strategy to produce RDPH with desirable functionalities, antioxidant properties, and low salt content.