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Enzymatic preparation and antioxidative activity of hydrolysate from Rice bran protein

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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, Fe2+) 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.

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Acknowledgements

This investigation was supported by the Open Project Program of China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University (BTBU), the Guangzhou Science and Technology Program Project (No. 201707010415), the natural science foundation of Guangdong province (2020A1515010371), the Guangzhou rural science and technology commissioner project (GZKTP201931), the Guangdong province rural science and technology commissioner project (2018A0132), the Higher Education Teaching Reform Project of Guangdong Province (No. 2016yjgh166), the Educational Reform and Research Project of South China Agricultural University (NO. JG16012).

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Author notes

  1. Jiaxin Xiao and Yifei Li contributed equally to this article and should be considered co-first authors.

Authors and Affiliations

  1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, 510642, China

    Jiaxin Xiao, Yifei Li, Bingbing Chen, Sijia Gong, Ziwei Li, Yingyi Ou, Zerui Ou, Ao Kang, Yong Cao & Jianyin Miao

  2. China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China

    Yingmin Jia

  3. Department of Basic Medicine and Biomedical Engineering, School of Stomatology and Medicine, Foshan University, FoshanGuangdong, 528000, China

    Anping Yang

  4. Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China

    Yong Cao & Jianyin Miao

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  1. Jiaxin Xiao
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Xiao, J., Li, Y., Chen, B. et al. Enzymatic preparation and antioxidative activity of hydrolysate from Rice bran protein. Food Measure 14, 3163–3174 (2020). https://doi.org/10.1007/s11694-020-00563-5

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  • DOI: https://doi.org/10.1007/s11694-020-00563-5

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