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Preparation of alcalase hydrolysed rice bran protein concentrate and its inhibitory effect on soybean lipoxygenase activity
Author(s) -
Vijitpunyaruk Tawipat,
Theerakulkait Chockchai
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12329
Subject(s) - butylated hydroxytoluene , chemistry , hydrolysis , lipoxygenase , butylated hydroxyanisole , hydrolysate , bran , food science , antioxidant , biochemistry , chromatography , enzyme , organic chemistry , raw material
Summary Rice bran protein concentrate ( RBPC ) was prepared from defatted rice bran and hydrolysed by alcalase at different hydrolysis times. As the hydrolysis times increased, the degree of hydrolysis ( DH s) increased. RBPC hydrolysate obtained at 50 min ( RBPCH ‐50) had the highest inhibitory efficiency on soybean lipoxygenase ( LOX ) activity (66%). The inhibition kinetics of the reaction analysed by Lineweaver–Burk plots indicates that RBPCH ‐50 is a competitive inhibitor. RBPCH ‐50 inhibited soybean LOX with an IC 50 of 11.73 μg μL −1 RBPCH ‐50, and the obtained K I was 4.59 μg μL −1 RBPCH ‐50. LOX inhibitory activity of RBPCH ‐50 was significantly higher than that of 50 and 100 ppm butylated hydroxyanisole ( BHA ) and 50, 100, and 200 ppm butylated hydroxytoluene ( BHT ) ( P ≤ 0.05); however, LOX inhibitory activity of RBPCH ‐50 was similar to that of 200 ppm BHA ( P > 0.05). Therefore, RBPCH might potentially be used as a natural LOX inhibitor.