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Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate
Author(s) -
Hunsakul Kanrawee,
Laokuldilok Thunnop,
Prinyawiwatkul Witoon,
Utamaang Niramon
Publication year - 2021
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.15028
Subject(s) - hydrolysate , browning , bran , chemistry , dpph , abts , food science , antioxidant , pasteurization , composition (language) , amino acid , biochemistry , hydrolysis , raw material , organic chemistry , linguistics , philosophy
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 IC 50 values of ABTS and FRAP of SJBH were not significantly different, while the IC 50 of DPPH increased ( P ≥ 0.05).