Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate

• Published in: Scientific reports Vol. 12; no. 1; p. 12582
• Main Authors: Hunsakul, Kanrawee, Laokuldilok, Thunnop, Sakdatorn, Vinyoo, Klangpetch, Wannaporn, Brennan, Charles S., Utama-ang, Niramon
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 22.07.2022; Nature Publishing Group; Nature Portfolio
• Subjects: 631/45/607; 631/45/611; 631/45/612; Amino acids; Antioxidants; Enzymes; Food; Humanities and Social Sciences; Hydrolysates; Hydrolysis; Molecular weight; multidisciplinary; Peptides; Proteins; Rice; Rice bran; Science; Science (multidisciplinary); Statistical analysis; Subtilisin
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-022-16821-z

This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The independent variables were the ratio of flavourzyme to alcalase (Fl:Al; 0: 100 to 15: 85; 2.84% enzyme concentration) and hydrolysis time (60–540 min). The optimum hydrolysate was obtained at an Fl:Al ratio of 9.81: 90.19 for 60 min, since it enabled high amounts of protein, high antioxidant activity and more low molecular weight proteins. The experimental values obtained were a degree of hydrolysis (DH) of 7.18%, a protein content of 41.73%, an IC 50 for DPPH of 6.59 mg/mL, an IC 50 for ABTS of 0.99 mg/mL, FRAP of 724.81 mmol FeSO 4 /100 g, and 322.35 and 479.05 mAU*s for peptides with a molecular weight of < 3 and 3–5 kDa, respectively. Using a mixture of enzymes revealed the potential of mixed enzymes to produce JBH containing more small peptides and high antioxidant activity.