Isolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran protein

卷:192

Wattanasiritham, Ladda ; Theerakulkait, Chockchai ; Wickramasekara, Samanthi ; Maier, Claudia S. ; Stevens, Jan F.

Kasetsart Univ

关键词: Rice bran protein;    Enzymatic hydrolysates;    Antioxidant peptides;   

DOI  :  10.1016/j.foodchem.2015.06.057

学科分类：食品科学和技术

【 摘 要 】

Khao Dawk Mali 105 rice bran protein (RBP) was fractionated into albumin (12.5%), globulin (13.9%), glutelin (70.8%) and prolamine (2.9%). The native and denatured RBP fractions were hydrolyzed with papain and trypsin for 3 h at optimum conditions. The RBP fractions and their hydrolysates were evaluated for their antioxidant activity by the Oxygen Radical Absorbance Capacity (ORAC) assay. The trypsin-hydrolyzed denatured albumin exhibited the highest antioxidant activity with an ORAC value of 4.07 mu mol of Trolox equivalent (TE)/mg protein. This hydrolysate was separated by using RP-HPLC and three fractions with high antioxidant activity were examined by LTQ-FTICR ESI mass spectrometry. The MW of the peptides from these fractions were 800-2100 Da. and consisted of 6-21 amino acid residues. Most of the peptides from the fractions demonstrated typical characteristics of well-known antioxidant peptides. The results suggest that trypsin-hydrolyzed denatured rice bran albumin might be useful as a natural food antioxidant. (C) 2015 Elsevier Ltd. All rights reserved.