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Gewählte Publikation:

Phongthai, S; D'Amico, S; Schoenlechner, R; Homthawornchoo, W; Rawdkuen, S.
(2018): Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion
FOOD CHEM. 2018; 240: 156-164. FullText FullText_BOKU

Rice 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 510 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. (C) 2017 Elsevier Ltd. All rights reserved.
Autor/innen der BOKU Wien:
D'Amico Stefano
Phongthai Suphat
Schönlechner Regine
BOKU Gendermonitor:

Find related publications in this database (Keywords)
Rice bran
Protein hydrolysates
Antioxidant activities
In vitro digestion

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