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OPTIMIZATION OF LIMITED HYDROLYSIS OF PROTEINS IN RICE RESIDUE AND CHARACTERIZATION OF THE FUNCTIONAL PROPERTIES OF THE PRODUCTS

2012; Wiley; Volume: 37; Issue: 3 Linguagem: Inglês

10.1111/j.1745-4549.2011.00641.x

1745-4549

Xingfeng Guo, Juanjuan Zhang, Yu‐Xiang Ma, Shaojun Tian,

Biochemical effects in animals

Journal of Food Processing and PreservationVolume 37, Issue 3 p. 245-253 Original Article OPTIMIZATION OF LIMITED HYDROLYSIS OF PROTEINS IN RICE RESIDUE AND CHARACTERIZATION OF THE FUNCTIONAL PROPERTIES OF THE PRODUCTS XINGFENG GUO, XINGFENG GUO School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, ChinaSearch for more papers by this authorJUANJUAN ZHANG, JUANJUAN ZHANG School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, ChinaSearch for more papers by this authorYUXIANG MA, YUXIANG MA School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, ChinaSearch for more papers by this authorSHAOJUN TIAN, Corresponding Author SHAOJUN TIAN School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, China TEL: +861-371-67756823; FAX: 861-371-67756823; EMAIL: [email protected]Search for more papers by this author XINGFENG GUO, XINGFENG GUO School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, ChinaSearch for more papers by this authorJUANJUAN ZHANG, JUANJUAN ZHANG School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, ChinaSearch for more papers by this authorYUXIANG MA, YUXIANG MA School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, ChinaSearch for more papers by this authorSHAOJUN TIAN, Corresponding Author SHAOJUN TIAN School of Food Science and Technology, Henan University of Technology, Songshan Road 140, ZhengZhou 450052, China TEL: +861-371-67756823; FAX: 861-371-67756823; EMAIL: [email protected]Search for more papers by this author First published: 05 March 2012 https://doi.org/10.1111/j.1745-4549.2011.00641.xCitations: 23Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract ABSTRACT Four enzymes, alcalase, neutrase, bromelain and papain, were used individually to hydrolyze proteins in rice residue. The process conditions were optimized by response surface methodology (RSM). Under optimal conditions hydrolyzate yields generated with neutrase, alcalase, bromelain and papain were 49.3, 56.7, 30.8 and 16.6%, respectively. Molecular weight distributions of the hydrolyzates were analyzed by high-performance liquid chromatography. The results showed that hydrolyzate generated with neutrase and alcalase had smaller polypeptides than those with bromelain and papain. Compared with alkaline extraction, the solubility of the hydrolyzates treated by enzyme was greatly improved. Antioxidant activities of the hydrolyzates were also evaluated in this study. The induction time of the hydrolyzate generated with alcalase was longer than those with other enzymes. Emulsifying activities of the hydrolyzates generated with different enzymes were significantly different and that prepared with alcalase exhibited the best emulsifying activity among all other hydrolyzates. PRACTICAL APPLICATIONS Rice residue is a by-product of extracting starch and other carbohydrates from rice. The residue is rich in protein, but is normally used as animal feed because of the poor solubility. In this research, alcalase, neutrase, bromelain and papain were used individually to hydrolyze proteins in rice residue. RSM was used to establish models to estimate the optimum conditions and predict the hydrolyzate yield at different conditions. Under the optimum conditions, hydrolyzates were prepared and the functional properties of the products generated with different enzymes and extracted by alkaline were compared. 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