Enzymatic preparation and antioxidative activity of hydrolysate from Rice bran protein
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ORIGINAL PAPER
Enzymatic preparation and antioxidative activity of hydrolysate from Rice bran protein Jiaxin Xiao1 · Yifei Li1 · Bingbing Chen1 · Sijia Gong1 · Ziwei Li1 · Yingyi Ou1 · Zerui Ou1 · Ao Kang1 · Yingmin Jia2 · Anping Yang3 · Yong Cao1,4 · Jianyin Miao1,4 Received: 15 February 2020 / Accepted: 11 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract As a protein-rich resource, rice bran protein has not been developed and utilized effectively. In this study, the optimal condition to prepare hydrolysate from rice bran protein was determined by screening protease and conducting single factor experiments along with response surface methodology. Optimal hydrolysate was prepared to further investigate its chemical (DPPH, ABTS, F e2+) and cellular antioxidative activity. Finally, its amino acid composition was explored. In the results, alcalase was selected and other parameters were: pH 8.5, enzyme-to-substrate ratio 0.38%, and substrate concentration 6%. It was proved that the hydrolysate was an excellent DPPH ( EC50 = 5.647) and ABTS ( EC50 = 0.195) scavenger as well as good Fe2+ (EC50 = 1.765) chelator, showing directly proportional relationships with dose. In cellular antioxidant activity (CAA) assay, the CAA value reached 31.76% at the concentration of 1 mg/mL and the increasing use of rice bran protein hydrolysate significantly improved CAA. Amino acid composition analysis showed that the hydrolysate was rich in glutamic acid (13.02%), aspartic acid (6.68%), arginine (3.34%) and many kinds of hydrophobic amino acids which contribute to the antioxidant property. This research revealed the potential application of rice bran protein hydrolysate in natural antioxidants. Keywords Rice bran protein · Response surface methodology · Hydrolysate · Antioxidative activity · HepG-2
Jiaxin Xiao and Yifei Li contributed equally to this article and should be considered co-first authors. * Jianyin Miao [email protected]
Yingmin Jia [email protected]
Jiaxin Xiao [email protected]
Anping Yang [email protected]
Yifei Li [email protected]
Yong Cao [email protected]
Bingbing Chen [email protected]
1
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
2
China‑Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University, Beijing 100048, People’s Republic of China
3
Department of Basic Medicine and Biomedical Engineering, School of Stomatology and Medicine, Foshan University, FoshanGuangdong 528000, China
4
Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
Sijia Gong [email protected] Ziwei Li [email protected] Yingyi Ou [email protected] Zerui Ou [email protected] Ao Kang [email protected]
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Introduction Rice is an important cereal crop and is consumed by nearly half of the world’s population as staple food [1]. According to data from FAOSTAT 2017
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