Optimizing protein hydrolysates of rice bran: physicochemical, antioxidant, antibacterial properties, and chemometric analysis for functional food potential

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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...

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Bibliographic Details
Main Authors:	Ee, Kah Yaw, Ng, Wen Jie, Hew, Peir Shinn, Mah, Kai Sheng, Lim, Li Xin, Kee, Shen Yun, Law, Mei Yi
Format:	Article
Language:	English
Published:	Elsevier Ltd 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/106145/ http://psasir.upm.edu.my/id/eprint/106145/1/106145.pdf

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