Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins

被引：56

作者：

Dei Piu, Lucilla ^{[1
]}

Tassoni, Annalisa ^{[2
]}

Serrazanetti, Diana Isabella ^{[3
]}

Ferri, Maura ^{[2
]}

Babini, Elena ^{[1
,3
]}

Tagliazucchi, Davide ^{[4
]}

Gianotti, Andrea ^{[1
,3
]}

机构：

[1] Univ Bologna, Dept Agri Food Sci & Technol DISTAL, I-40127 Bologna, Italy

[2] Univ Bologna, Dept Biol Geol & Environm Sci, I-40126 Bologna, Italy

[3] Interdept Ctr Ind Agri Food Res CIRI Agroalimenta, I-47521 Cesena, Italy

[4] Univ Modena & Reggio Emilia, Dept Life Sci, I-42122 Reggio Emilia, Italy

来源：

FOOD CHEMISTRY | 2014年 / 155卷

关键词：

Rice endosperm protein; Proteases; Bacillus; Antioxidant activity; Peptides; BACILLUS-PUMILUS A1; ANTIOXIDANT ACTIVITY; METHIONINE RESIDUES; CAPACITY; MILK; FERMENTATION; OPTIMIZATION; TRYPTOPHAN; PROTEASE; WASTE;

D O I：

10.1016/j.foodchem.2014.01.055

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Small peptides show higher antioxidant capacity than native proteins and may be absorbed in the intestine without further digestion. In our study, a protein by-product from rice starch industry was hydrolyzed with commercial proteolytic enzymes (Alcalase, Neutrase, Flavourzyme) and microbial whole cells of Bacillus spp. and the released peptides were tested for antioxidant activity. Among enzymes, Alcalase was the most performing, while microbial proteolytic activity was less efficient. Conversely, the antioxidant activity was higher in the samples obtained by microbial hydrolysis and particularly with Bacillus pumilus AG1. The sequences of low molecular weight antioxidant peptides were determined and analyzed for aminoacidic composition. The results obtained so far suggest that the hydrolytic treatment of this industrial by-product, with selected enzymes and microbial systems, can allow its exploitation for the production of functional additives and supplements rich in antioxidant peptides, to be used in new food formulas for human consumption. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：199 / 206

页数：8