Enzyme Hydrolysis Preparation of Rice Small Polypeptides from Rice Residue

Abstract

Abstract: Five proteinases were used to hydrolyze rice residue in the research. The result showed that the effect of trypsinwas the best. When the substrate concentration 8%, trypsin -substrate ratio 6%, temperature 50℃ and the hydrolytic time6h, The rate of extraction was 83.02% and the degree of hydrolysis 25.03%.The molecular mass of hydrolysate was determinedby HPLC gel filtration. All the molecular mass was below 5000Da. Among them the molecular mass below 1000Da reached52.30%.

Key words: rice residue, hydrolyzation, rate of extraction, degree of hydrolysis, molecular mass

DUN Xin-Peng , CHEN Zheng-Wang. Enzyme Hydrolysis Preparation of Rice Small Polypeptides from Rice Residue[J]. FOOD SCIENCE, 2004, 25(6): 113-116.

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Enzyme Hydrolysis Preparation of Rice Small Polypeptides from Rice Residue

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