Preparation of alcalase hydrolysed rice bran protein concentrate and its inhibitory effect on soybean lipoxygenase activity

Vijitpunyaruk, Tawipat; Theerakulkait, Chockchai

doi:10.1111/ijfs.12329

Cited by 3 publications

(3 citation statements)

References 31 publications

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“…Therefore, the polyphenols will be released and their free content will increase [ 79 ]. Additionally, it was found that alcalase hydrolysis of rice bran protein for 10 min was enough to extract all the bound phenolic acids [ 80 ].…”

Section: Resultsmentioning

confidence: 99%

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

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A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25–29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35–45 kD molecular weight range while vicilin appeared in the molecular weight range of 55–75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82–88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59–70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50–71% and 69–75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.

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Section: Resultsmentioning

confidence: 99%

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

et al. 2021

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“…The HPLC separation permitted to obtain the peptide that was the main responsible for these activities, and its sequence was Gln-Ser-Pro-Glu-Ile [786]. Defatted rice bran was hydrolyzed with Alcalase to produce rice bran protein concentrate [787]. The degree of hydrolysis increased with time and it was at 50 min when the highest inhibitory efficiency on soybean lipoxygenase activity was found (66%).…”

Section: J O U R N a L P R E -P R O O Fmentioning

confidence: 99%

“…The degree of hydrolysis increased with time and it was at 50 min when the highest inhibitory efficiency on soybean lipoxygenase activity was found (66%). It behaves as a competitive inhibitor [787]. Another interesting study presents the Alcalase hydrolysis of soybean β-conglycinin [788].…”

Section: J O U R N a L P R E -P R O O Fmentioning

confidence: 99%

Use of Alcalase in the production of bioactive peptides: A review

Tacias-Pascacio

Morellon‐Sterling

Siar

et al. 2020

International Journal of Biological Macromolecules

205

114

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Potential health benefits and food applications of rice bran protein: research advances and challenges

Wang

Cui

Duan

et al. 2021

Food Reviews International

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Preparation of alcalase hydrolysed rice bran protein concentrate and its inhibitory effect on soybean lipoxygenase activity

Cited by 3 publications

References 31 publications

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

Use of Alcalase in the production of bioactive peptides: A review

Potential health benefits and food applications of rice bran protein: research advances and challenges

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