Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate

• Published in: International journal of food science & technology Vol. 56; no. 7; pp. 3289 - 3298
• Main Authors: Hunsakul, Kanrawee, Laokuldilok, Thunnop, Prinyawiwatkul, Witoon, Utama‐ang, Niramon
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.07.2021
• Subjects: Amino acid composition; Amino acids; Antioxidants; Browning; Composition; Fluorescence; Fluorescence recovery after photobleaching; Hydrolysates; Molecular weight; Molecular weight distribution; Molecular weight protein; pasteurisation; Pasteurization; Protein composition; Proteins; Rice bran; rice bran peptide; sterilisation; Sterilization; Subtilisin; thermal processing
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15028

This research aimed to evaluate the effects of thermal processing on the amino acid composition, molecular weight distribution (MW) and antioxidant activities of Jasmine rice bran protein hydrolysates (JBH). JBH was prepared by enzymatic hydrolysate (alcalase and flavourzyme at a ratio of 9.81:90.19, 2.84% w/w) for 60 min. JBH samples were treated as follows: non‐heat (NJBH), pasteurisation (72ºC, 15 min; PJBH) and sterilisation (121ºC, 15 min; SJBH). For SJBH treatment, the browning index and fluorescence intensity increased (P < 0.05). FTIR showed that thermal process changed the intensities and location of some bands. Thermal processing affected MW by decreasing it from high MW (>10 kDa) to medium (3–10 kDa) and low MW (<3 kDa). Val, Met, Ile and Leu contents increased after thermal processing. Compared with NJBH, the IC50 values of ABTS and FRAP of SJBH were not significantly different, while the IC50 of DPPH increased (P ≥ 0.05). The diagram of rice bran protein hydrolysate under thermal processing and characteristic analysis.