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Effects of enzymolysis on the functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from Rice Bran and correlation analysis

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Abstract

Effects of different hydrolytic conditions on functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from rice bran (AEERB) were evaluated and correlations were determined. After trypsin hydrolysis under weak alkalescent conditions, the soluble protein, total phenolic, α-tocopherol, and γ-oryzanol contents of AEERB were increased. Excessively high temperatures (>60°C) and long hydrolysis times (>2.0 h) were not suitable for enzymatic hydrolysis. The free radical scavenging activity, ferric reducing/antioxidant power, lipid peroxidation inhibition activity, and total antioxidant activity were used for evaluation of the antioxidant activity. AEERB displayed an antioxidant activity and correlations of concentration levels of functional ingredients with antioxidant activity were significantly (p<0.05) positive.

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Authors and Affiliations

  1. College of Science, Northeast Agricultural University, Harbin, 150030, China

    Yuxin Wang

  2. College of Food Science, Northeast Agricultural University, Harbin, 150030, China

    Guoping Yu, Anmin Sun, Xinghang Cai & Chonghui Yue

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  1. Yuxin Wang
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  2. Guoping Yu
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  3. Anmin Sun
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  4. Xinghang Cai
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Correspondence to Guoping Yu.

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Wang, Y., Yu, G., Sun, A. et al. Effects of enzymolysis on the functional ingredient contents and antioxidant activities of aqueous enzymatic extracts from Rice Bran and correlation analysis. Food Sci Biotechnol 24, 1609–1616 (2015). https://doi.org/10.1007/s10068-015-0208-7

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  • DOI: https://doi.org/10.1007/s10068-015-0208-7

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