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Preparation and Antioxidant Activity of Defatted Rice Bran Protein Hydrolysates

XU Ya-yuan,ZHOU Yi-bin*,WAN Miao,JIN Xin   

  1. Key Laboratory of Food Safety Analysis and Detection of Anhui Province, College of Tea and Food Science and Technology,
    Anhui Agricultural University, Hefei 230036, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: ZHOU Yi-bin

Abstract:

Defatted rice bran protein was prepared by chemical method, and its hydrolysates (RBPHs) were obtained by
enzymatic hydrolysis of defatted rice bran protein isolate using alcalase. The antioxidant activity, amino acid composition
and molecular weight distribution profile of RBPHs were investigated. The results showed that the degree of hydrolysis (DH)
of RBPHs was approximately 22.16% under the conditions employed in this study. RBPHs showed obvious scavenging
activity against free radicals such as DPPH and hydroxyl radicals, and the antioxidant activity in a linoleic acid emulsion
model system was good. Moreover, it exhibited an EC50 of 0.52 mg/mL in DPPH radical scavenging assay. The peptides
with molecular weight lower than 1000 u represented the highest percentage (77.85%) in RBPHs.

Key words: defatted ice bran protein, hydrolysates, free radical-scavenging activity, antioxidant activity

CLC Number: