Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases

Onsaard, Wiriya; Kate-Ngam, Sureeporn; Onsaard, Ekasit

doi:10.1007/s11694-022-01796-2

Cited by 8 publications

(14 citation statements)

References 35 publications

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“…The reason that the DH did not increase after 6 h may have been because all of the susceptible peptide bonds had already been cleaved. The proteases produced by Bacillus licheniformis can cleave internal peptide bonds in polypeptide chains near specific amino acids: Phe, Trp, Tyr, Glu, Lys, Met, Leu, Ala, and Ser [ 13 ]. Once all of these bonds have been cleaved, then the hydrolysis reaction stops.…”

Section: Resultsmentioning

confidence: 99%

“…The SPH was prepared using Subtilisin A from Bacillus licheniformis (Lot I30602b, E.C.3.4.21.14,>8 tyrosine-equivalent Units/mg) as described by Onsaard et al [ 13 ] with slight modifications. Briefly, SP was dispersed in 50 mM phosphate buffer (pH 8) at a ratio of 1:20 (w/v).…”

Section: Methodsmentioning

confidence: 99%

“…Fourier transform infrared (FT-IR) spectroscopy (Nicolet 6700, Thermo Scientific, USA) was used to provide information about the type and interactions of the functional groups present in the protein samples, according to the method of Onsaard et al [ 13 ], with some modifications. Briefly, FT-IR spectra were measured range from 4000 to 400 cm −1 with 32 scans per sample and a resolution of 6 cm −1 at ambient conditions.…”

Section: Methodsmentioning

confidence: 99%

“…Subtilisin A is a protease obtained from Bacillus licheniformis that can be used to produce plant protein hydrolysates. It cleaves cleaving internal peptide bonds in polypeptide chains near amino acids with aromatic (Phe, Trp, and Tyr), acidic (Glu), sulfur-containing (Met), aliphatic (Leu and Ala), hydroxyl-containing (Ser), and basic (Lys) residues [ 13 ]. According to our previous studies, low-MW peptides (<1 kDa) isolated using ultrafiltration exhibited the strongest antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions

Noptana,

McClements,

McLandsborough

et al. 2024

Heliyon

Self Cite

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions

Noptana,

McClements,

McLandsborough

et al. 2024

Heliyon

Self Cite

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“…This research can also illustrate that each type of enzyme has a different enzyme activity. According to Onsaard, Ngam, and Onsaard [19], the value of enzyme activity can be related to the catalytic site and reaction mechanism. The proteolytic activity of several protease enzymes has different characteristics, so that in hydrolyzing peptide bonds protein molecules have different specifications [20].…”

Section: A Protease Enzyme Activitymentioning

confidence: 99%

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

Prayoga,

Wartini,

Permana

2023

IJ-FANRES

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Flavor enhancer is a food additive that's designed to enhance flavor. This research aims to determine the effect type (papaya, crown flower, and mixed protease) and percentage addition (1%, 2%, and 3%) of enzyme on the characteristics of flavor enhancer based on moringa leaves and tempeh. The design used in this study was a completely randomized design in factorial pattern. The variables observed included the degree of hydrolysis, moisture content, soluble protein content, maillard product, water solubility index, oil absorption, and glutamic acid content. Data were analyzed by Analysis of Variance (ANOVA) and followed by Duncan's test. The results showed that the interaction between the type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, maillard product, and glutamic acid content, significantly affected the soluble protein content and water solubility index, and had no significant effect on water content and oil absorption. The treatment type and percentage addition of enzyme had a very significant effect on the degree of hydrolysis, soluble protein content, maillard product, water solubility index, oil absorption and glutamic acid content, and had no significant effect on water content. Hydrolysis using mixed protease enzymes with an addition percentage of 3% produced flavor enhancer that had the best characteristics based on the highest glutamic acid content of 30.583 mg/g glutamic acid equivalent with a degree of hydrolysis of 65.781%, moisture content of 5.096%, soluble protein content of 1.529 mg/g tyrosine equivalent, maillard product of 0.221 AU, water solubility index of 0.0980 g/mL, and oil absorption of 1.55 mL/g. Keywords— hydrolysis, protease, flavor enhancer, moringa leaves, tempeh

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Comparative analysis of rice bran and sesame protein hydrolysates in inhibiting foodborne pathogens: efficacy against Escherichia coliO157:H7 and Listeria monocytogenes

Noptana,

Onsaard,

McClements

et al. 2024

Int J of Food Sci Tech

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SummaryThis study explores the antibacterial potential of hydrolysates derived from rice bran protein (RBP) and sesame protein (SP) against Escherichia coli O157:H7 and Listeria monocytogenes. RBP and SP were hydrolysed by protease from Bacillus licheniformis (labelled as RBPH‐B and SPH‐B) and α‐chymotrypsin (denoted as RBPH‐C and SPH‐C), and subsequently fractionated into four molecular weight (MW) categories: F1 (>100 kDa), F2 (10–100 kDa), F3 (1–10 kDa), and F4 (<1 kDa). The antibacterial activities of these hydrolysates and their fractions were systematically evaluated. The results indicated that RBPH‐B and RBPH‐C, along with their fractions, exhibited notable efficacy against L. monocytogenes. Conversely, both SPH‐B, SPH‐C, and their fractions showed pronounced antibacterial activities against both pathogens. Notably, lower MW fractions (SPH‐B, SPH‐B‐F2, and SPH‐B‐F3) demonstrated superior antibacterial properties, effectively reducing bacterial populations to below detection limits (≥6 log CFU mL−1) at a concentration of 100 mg mL−1. Further analysis revealed that SPH‐B‐F3 markedly reduced the reaction time required to inhibit or eliminate E. coli O157:H7 and L. monocytogenes, with comparable times of 6 and 4 h, respectively. These findings highlight the potential application of specific SPH‐B fractions as antibacterial agents in the food industry.

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Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases

Cited by 8 publications

References 35 publications

Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions

Comparison of characteristics and antioxidant activities of sesame protein hydrolysates and their fractions

Characteristics of Flavor Enhancer Based on Moringa Leaves and Tempeh Using Protease Enzymes From Sap of Papaya and Crown Flower

Comparative analysis of rice bran and sesame protein hydrolysates in inhibiting foodborne pathogens: efficacy against Escherichia coliO157:H7 and Listeria monocytogenes

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