Enzymatic Optimization of Riceberry Bran Protein Hydrolysate Extraction and Characterization
Article Sidebar
Main Article Content
Abstract
Defatted riceberry bran (DRBB) by screw press contains high nutrition including protein and
phytochemicals. This research is aimed to optimize the protease enzymatic extracting condition
for riceberry bran protein hydrolysate (RBBPH) and characterize protein hydrolysate
compositions. The experimentation was conducted using central composite design (CCD). The
Response surface methodology (RSM) was used to determine the optimum condition in order to
obtain maximum protein yield, total phenolic content (TPC) and anthocyanin. The three
independent variables including enzyme to substrate ratio (E/S; 0.1-2%), temperature (T; 30-
70°C), and hydrolysis time (t; 30–360 min) were studies while the ratio of rice bran to water by
weight and pH were fixed constant at 1:5 and 8.0, respectively. The results showed that the model
of protein yield and anthocyanin content were significant (p< 0.05). The coefficients of
determination (R2) of protein yield, TPC and anthocyanin were 0.87, 0.55 and 0.80, respectively.
The optimal condition was 0.82% enzyme/substrate at temperature of 43.75ºC for 140.38 min.
Under this condition, the values for protein yield, TPC and anthocyanin content were 14.98 g,
226.84 mg GAE and 3.25 mg Cyn-3-Glu per 80g DRBB, respectively with degree of hydrolysis
(%DH) 21.26%. The RBBPH after freeze-dried contained 21.62% of total protein, 33.85 mg
GAE/g of TPC and 0.47 mg Cyn-3Glu/g of anthocyanin content. The extract exhibited high
antioxidant activities (DPPH; IC50 = 0.052 mg/mL and FRAP; IC50 = 2.27 mg/mL). The RBBPH
was high in glutamic acid and molecular weight was between 5-50 kDa.
Keywords: proteinhydrolysate, riceberry bran, enzymatic extraction, anthocyanin, antioxidant
*Corresponding author: Tel.: 02-5620339, 02-9428600-3 to705 Fax: 02-5620338
E-mail: aapsrt@ku.ac.th
Article Details
Copyright Transfer Statement
The copyright of this article is transferred to Current Applied Science and Technology journal with effect if and when the article is accepted for publication. The copyright transfer covers the exclusive right to reproduce and distribute the article, including reprints, translations, photographic reproductions, electronic form (offline, online) or any other reproductions of similar nature.
The author warrants that this contribution is original and that he/she has full power to make this grant. The author signs for and accepts responsibility for releasing this material on behalf of any and all co-authors.
Here is the link for download: Copyright transfer form.pdf
References
[2] Zhang, M.W., Guo, B.J., Zhang, R.F., Chi, J.W., We, Z.C., Xu, Z.H., Zhang, Y. and Tang, X.J., 2006. Separation, purification and identification of antioxidant compositions in blackrice. Agricultural Sciences in China, 5(6), 431-440.
[3] Sumczynski, D., Kotásková, E., Druzbíková, H. and Mlcek, J., 2016. Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties. Food Chemistry, 211, 339-346.
[4] Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G. and Berghofer, E., 2011. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry, 124, 132-140.
[5] Das, A.B.,Vaibhav, V.G. and Das, C., 2017. Extraction of phenolic compounds and anthocyanin from black andpurple rice bran (Oryza sativa L.) using ultrasound: A comparative analysis and phytochemical profiling. Industrial Crops and Products, 95, 332-341.
[6] Lin, Z., Fischer, J. and Wicker, L., 2016. Intermolecular binding of blueberry pectin-rich fractions and anthocyanin. Food Chemistry, 194, 986-993.
[7] Leardkamolkarn, V., Thongthep, W., Suttiarporn, P., Kongkachuichai, R., Wongpornchai, S. and Wanavijitr, A., 2011. Chemopreventive properties of the bran extracted from a newly-developed Thai rice: The Riceberry. Food Chemistry, 125, 978-985.
[8] Min, B., McClung, A.M. and Chen, M.H., 2011. Phytochemicals and antioxidants capacities in rice brans of different color. Journal of Food Science, 76, C117-C126.
[9] Thamnarathip, P., Jangchud, K., Nitisinprasert, S. and Vardhanabhuti, B., 2016. Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity. Journal of Cereal Science, 69, 329-335.
[10] Pedro, A.C., Granato, D. and Rosso, N.D., 2016. Extraction of anthocyaninsand polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability. Food Chemistry, 191, 12-20.
[11] Lee, J., Seo, E., Kweon, D.H., Park, K. and Jin, Y.S., 2009. Fermentation of rice bran and defatted rice bran for butanol production using Clostridium beijerinckii NCIMB 8052. Journal of Microbiology and Biotechnology, 19(5), 482-490.
[12] Chanput, W., Theerakulkait, C. and Nakai, S., 2009. Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates. Journal of Cereal Science, 49, 422-428.
[13] Garcia, M.C., Puchalska, P., Esteve, C. and. Marina, M.L., 2013. Vegetable foods: A cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities. Talanta, 106, 328-349.
[14] Chan, E.W.C., Lim, Y.Y. and Chew, Y.L., 2007. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chemistry, 102, 1214-1222.
[15] Silpradit, K., 2010. Development of Skin Care Lotion with Rice Bran Protein Hydrolysates. M.E., Kasetsart University.
[16] AOAC, 2000. Official Methods of the Association of Official Analytical Chemists. 17th ed. Association of Official Analytical Chemists: Gaithersburg.
[17] Adler-Nissen, J., 1986. Enzymatic Hydrolysis of Food Protein, Elsevier Applied Science. Publishers, New York.
[18] Leon, K., Mery, D. and Pedreschi, F., 2006. Color Measurement in L*a*b* units from RGB images. Food Research International, 39(10), 1084-1091.
[19] Giusti, M.M. and Wrolstad, R.E., 2005. Characterization and measurement of anthocyanins by UV-Visible spectroscopy In: R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S.Reid, S.J. Schwartz, C.F. Shoemaker, D.Smith, and P.Sporns, eds. 2005. Handbook of Food Analytical Chemistry. Pigments, Colorants, Flavors, Texture and Bioactive Food Components. Hoboken, NJ/USA: John Wiley and Sons, pp.19-31.
[20] Chan, E.W.C., Lim, Y.Y. and Chew, Y.L., 2007. Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chemistry, 102, 1214-1222.
[21] Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J., 1951. Protein Measurement with Folin Phenol Reagent. The Journal of Biological Chemistry, 193, 267-275.
[22] FAO., 2003. Methods of food analysis. In: FAO, Food Energy-Methods of Analysis and Conversion Factors. Food and Agriculture Organization of The United Nations, Rome, pp. 7-17.
[23] Zhu, K., Zhou, H. and Qian, H., 2006. Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepare with alcalase. Process Biochemistry, 41, 1296-1302.
[24] Re, R., Pellegrin, Ni., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, 1231-1237.
[25] Waters AccQ-Tag Instruction Manual. Manual no. WAT052874, REVO April, 1993.
[26] Chen, M.H., McClung, A.M. and Bergman, C.J., 2016. Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color. Food Chemistry, 208, 279-287.
[27] Wang, X., Chen, H., Fu, X., Li, S. and Wei, J., 2017. A novel antioxidant and ACE inhibitory peptide from rice bran protein: Biochemical characterization and molecular docking study. LWT - Food Science and Technology, 75, 93-99.
[28] Ahn, C.B., Jeon, Y.J., Kim, Y.T. and Je, J.Y., 2012. Angiotensin I converting enzyme (ACE) inhibitory peptides from salmon byproduct protein hydrolysate by Alcalase hydrolysis. Process Biochemistry, 47, 2240-2245.
[29] Zhao, H.M., Guo, X.N. and Zhu, K.X., 2017. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chemistry, 217, 28-36.
[30] Phongthai, S., Lim, S.T. and Rawdkuen, S., 2016. Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties. Journal of Cereal Science, 70, 146-154.