Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential
Rice bran is one of the major by-products of the rice milling process. This study examined the physicochemical alterations and potential functions of protein hydrolysates of rice bran. After removal of fats, rice bran protein was hydrolyzed by using bromelain (Br), trypsin (Tr), papain (Pa), and pep...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier Ltd
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/106145/ http://psasir.upm.edu.my/id/eprint/106145/1/106145.pdf |
| _version_ | 1848864700744335360 |
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| author | Ee, Kah Yaw Ng, Wen Jie Hew, Peir Shinn Mah, Kai Sheng Lim, Li Xin Kee, Shen Yun Law, Mei Yi |
| author_facet | Ee, Kah Yaw Ng, Wen Jie Hew, Peir Shinn Mah, Kai Sheng Lim, Li Xin Kee, Shen Yun Law, Mei Yi |
| author_sort | Ee, Kah Yaw |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Rice bran is one of the major by-products of the rice milling process. This study examined the physicochemical alterations and potential functions of protein hydrolysates of rice bran. After removal of fats, rice bran protein was hydrolyzed by using bromelain (Br), trypsin (Tr), papain (Pa), and pepsin (Pe) for different durations (1–5 h). The dry yield of the hydrolysates (3.43–6.30), the peptide (34.87–85.68 mg/g), and the total phenolic contents (TPC) (21.94–74.59 mg GAE/g) displayed a weak correlation with the duration of the hydrolysis. Hydrolysates Br5h, Tr1h, Pa1h, and Pe4h exhibited the most potent ferric reducing antioxidant power (FRAP) and strong 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging abilities among all samples. Following exposure to elevated temperatures (65–100°C), the antioxidant properties of Br5h (ABTS 136.67 mg TE/g; FRAP 35.83 mg Fe(II)/g) and Pe4h (ABTS 44.78 mg TE/g; FRAP 49.77 mg Fe(II)/g) remained potent. Furthermore, it is worth noting that Br5h and Pe4h exhibited the most robust antibacterial effects, particularly against Staphylococcus aureus and Escherichia coli. Additionally, principal component analysis revealed comprehensive physicochemical and antioxidant properties within the hydrolysates. Notably, strong associations were identified between FRAP and peptide content, as well as TPC in Br4h, Pe3h, Pe4h, and Pe5h. Overall, the hydrolysates Br5h and Pe4h, which demonstrate exceptional thermal stability, show significant potential as components for the future development of functional food products with antioxidant and antibacterial properties. |
| first_indexed | 2025-11-15T13:52:59Z |
| format | Article |
| id | upm-106145 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:52:59Z |
| publishDate | 2024 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1061452024-10-08T07:07:23Z http://psasir.upm.edu.my/id/eprint/106145/ Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential Ee, Kah Yaw Ng, Wen Jie Hew, Peir Shinn Mah, Kai Sheng Lim, Li Xin Kee, Shen Yun Law, Mei Yi Rice bran is one of the major by-products of the rice milling process. This study examined the physicochemical alterations and potential functions of protein hydrolysates of rice bran. After removal of fats, rice bran protein was hydrolyzed by using bromelain (Br), trypsin (Tr), papain (Pa), and pepsin (Pe) for different durations (1–5 h). The dry yield of the hydrolysates (3.43–6.30), the peptide (34.87–85.68 mg/g), and the total phenolic contents (TPC) (21.94–74.59 mg GAE/g) displayed a weak correlation with the duration of the hydrolysis. Hydrolysates Br5h, Tr1h, Pa1h, and Pe4h exhibited the most potent ferric reducing antioxidant power (FRAP) and strong 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging abilities among all samples. Following exposure to elevated temperatures (65–100°C), the antioxidant properties of Br5h (ABTS 136.67 mg TE/g; FRAP 35.83 mg Fe(II)/g) and Pe4h (ABTS 44.78 mg TE/g; FRAP 49.77 mg Fe(II)/g) remained potent. Furthermore, it is worth noting that Br5h and Pe4h exhibited the most robust antibacterial effects, particularly against Staphylococcus aureus and Escherichia coli. Additionally, principal component analysis revealed comprehensive physicochemical and antioxidant properties within the hydrolysates. Notably, strong associations were identified between FRAP and peptide content, as well as TPC in Br4h, Pe3h, Pe4h, and Pe5h. Overall, the hydrolysates Br5h and Pe4h, which demonstrate exceptional thermal stability, show significant potential as components for the future development of functional food products with antioxidant and antibacterial properties. Elsevier Ltd 2024-03 Article PeerReviewed text en cc_by_4 http://psasir.upm.edu.my/id/eprint/106145/1/106145.pdf Ee, Kah Yaw and Ng, Wen Jie and Hew, Peir Shinn and Mah, Kai Sheng and Lim, Li Xin and Kee, Shen Yun and Law, Mei Yi (2024) Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential. Measurement: Food, 13. art. no. 100141. ISSN 2772-2759 https://www.sciencedirect.com/science/article/pii/S277227592400008X 10.1016/j.meafoo.2024.100141 |
| spellingShingle | Ee, Kah Yaw Ng, Wen Jie Hew, Peir Shinn Mah, Kai Sheng Lim, Li Xin Kee, Shen Yun Law, Mei Yi Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential |
| title | Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential |
| title_full | Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential |
| title_fullStr | Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential |
| title_full_unstemmed | Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential |
| title_short | Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential |
| title_sort | optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential |
| url | http://psasir.upm.edu.my/id/eprint/106145/ http://psasir.upm.edu.my/id/eprint/106145/ http://psasir.upm.edu.my/id/eprint/106145/ http://psasir.upm.edu.my/id/eprint/106145/1/106145.pdf |