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Proteolysis of Defatted Rice Bran Using Commercial Proteases and Characterization of Its Hydrolysates  

Kim, Chang-Won (Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University)
Kim, Hyun-Seok (Department of Food Science & Biotechnology, Andong National University)
Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science Resources, Kyung Hee University)
Publication Information
Food Engineering Progress / v.15, no.1, 2011 , pp. 41-47 More about this Journal
Abstract
The defatted rice bran (DRB) was enzymatically hydrolyzed using eight commercial proteases for 4hr at optimum pH and temperature. Proteolytic hydrolysates were examined in supernatant and precipitate using lowry, semimicro kjeldahl and gravimetric method using weight difference before and after enzymatic hydrolysis. In lowry and kjeldahl protein assay method, two proteases (Alcalase and Protease N) were found to be the most effective enzymes. In gravimetric method, 60.6~118.3 mg protein/g DRB was hydrolyzed after eight commercial proteases treatments. Similar to lowry and kjeldahl method, 118.3 and 107.1 mg protein/g DRB were hydrolyzed after Alcalase and Protease N treatments, respectively. When two or three effective proteases (Protamex, Alcalase and Protease N) were applied at one time to obtain synergistic effect, significant increase (P<0.05) was observed when three proteases were applied at one time (63.4 mg protein/g DRB in lowry method and 204.5 mg protein/g DRB in gravimetric method). This result suggests that Alcalase and Protease N were the most effective enzymes for proteolysis of DRB and three commercial enzymes (Protamex, Alcalase and Protease N) showed the synergistic effect on the hydrolysis of DRB.
Keywords
defatted rice bran; rice protein; protease; enzymatic hydrolysis;
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