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Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases

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Abstract

Rice bran is a by-product obtained from the rice grain milling process that has amounts of nutrients. The objective of this study was to characterize the physicochemical and antioxidant properties of rice bran protein hydrolyzes (RBPHs) by Bacillus licheniformis (RBPH-BL), Aspergillus oryzae (RBPH–AO), and α-chymotrypsin (RBPH–C). The amino acid profile, secondary protein structure, molecular weight, and antioxidant activities of RBPHs were investigated. It was observed that RBPH–C (44%) exhibited a higher degree of hydrolysis (DH) than the other RBPHs, whereas RBPH–BL (134.65 mg/kg) provided the highest content of total essential amino acids. The amino acid composition of the RBPHs compared favorably with the reference standard recommended by WHO/FAO/UNU. The RBPHs were composed of mainly β-sheet secondary structures with a low molecular weight. The RBPHs exhibited high DPPH scavenging ability and reducing power, whereas the RBPH-BL exhibited lipid peroxidation inhibition with an increase in DH. Therefore, RBPH, with its abundant amino acids and high antioxidant activity, can be a potential plant protein source in the food industry.

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Data availability

The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to their containing information that could compromise the privacy of research participants.

Code availability

Code for data cleaning and analysis is provided as part of the replication package. We use a Statistical Package for the Social Sciences (SPSS) program Version 22 from the property of IBM Corporation and other(s) 1989, 2013, it was installed with correctly License code (9DNCAF2O3QVDV7FBIO696OO6GWLNXZPPRYTPWF2PPX7C8T6Y24LMVV2ET7DOLX5CXAL5YDLL79UPGEFCPDXP5Q8O5E).

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Acknowledgements

This study is a part of research project funded by National Research Council of Thailand (NRCT). The authors would like to thank Indigenous Food Research and Industrial Development Center, Faculty of Agriculture, Ubon Ratchathani University for supporting facilities and equipment.

Funding

All of the sources of funding for the work described in this publication are acknowledged bellows: National Research Council of Thailand (NRCT), Indigenous Food Research and Industrial Development Center, Faculty of Agriculture, Ubon Ratchathani University.

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  1. Wiriya Onsaard and Sureeporn Kate-Ngam contributed equally.

Authors and Affiliations

  1. Faculty of Agriculture, Indigenous Food Research and Industrial Development Center, Ubon Ratchathani University, Warinchumrap, Ubon Ratchathani, 34190, Thailand

    Wiriya Onsaard, Sureeporn Kate-Ngam & Ekasit Onsaard

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  1. Wiriya Onsaard
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Contributions

WO and EO performed the experimental works, and WO was a major contributor to the manuscript, with assistance from EO and SK-N. EO supervised the project. All authors read and approved the manuscript.

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Correspondence to Ekasit Onsaard.

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Onsaard, W., Kate-Ngam, S. & Onsaard, E. Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases. Food Measure 17, 2374–2385 (2023). https://doi.org/10.1007/s11694-022-01796-2

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