Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion
2017; Elsevier BV; Volume: 240; Linguagem: Inglês
10.1016/j.foodchem.2017.07.080
ISSN1873-7072
AutoresSuphat Phongthai, Stefano D’Amico, Regine Schöenlechner, Wantida Homthawornchoo, Saroat Rawdkuen,
Tópico(s)Meat and Animal Product Quality
ResumoRice bran was used as a starting material to prepare protein concentrate through enzyme-assisted extraction. The hydrolysis of protein concentrate under in vitro gastrointestinal digestion (pepsin-trypsin system) greatly improved the antioxidant properties. Rice bran protein hydrolysate was further fractionated by membrane ultrafiltration (UF, F1: molecular weight (MW) <3 kDa, F2: MW 3–5 kDa, and F3: MW 5–10 kDa). Peptides with smaller MW possessed higher antioxidant activities (P < 0.05). UF showed a great efficacy to selectively separate the metal-chelating peptides. Tyrosine and phenylalanine had positive correlations with their DPPH & ABTS radicals scavenging activities and ferric reducing antioxidant power (r > 0.831). A major peptide fragment was detected at m/z 1088 by a MALDI-TOF mass spectrometry. There is high potential that antioxidative peptides from rice bran might also be produced in the gastrointestinal tract of the human body.
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