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http://dx.doi.org/10.3746/jkfn.2016.45.10.1460

Characteristics of Enzymatic Hydrolysates of Rice Bran and Rice Protein by Mixing Ratio and Hydrolysis Times  

Seon, Yoo Kyung (Food Research Center, Jeonnam Bioindustry Foundation)
Goo, Hoo Mo (Maeil Foods Co., Ltd.)
Park, Kwang Kun (Maeil Foods Co., Ltd.)
Yang, Eun Ju (Food Research Center, Jeonnam Bioindustry Foundation)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.10, 2016 , pp. 1460-1466 More about this Journal
Abstract
This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.
Keywords
rice bran; rice protein; enzymatic hydrolysis; natural seasoning; savory ingredient;
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