title: Rice proteins, extracted by alkali and α-amylase, differently affect in vitro antioxidant activity.
abstract: Alkali treatment and α-amylase degradation are different processes for rice protein (RP) isolation. The major aim of this study was to determine the influence of two different extraction methods on the antioxidant capacities of RPA, extracted by alkaline (0.2% NaOH), and RPE, extracted by α-amylase, during in vitro digestion for 2h with pepsin and for 3h with pancreatin. Upon pepsin-pancreatin digestion, the protein hydrolysates (RPA-S, RPE-S), which were the supernatants in the absence of undigested residue, and the whole protein digests (RPA, RPE), in which undigested residue remained, were measured. RPE exhibited the stronger antioxidant responses to free radical scavenging activity, metal chelating activity, and reducing power, whereas the weakest antioxidant capacities were produced by RPE-S. In contrast, no significant differences in antioxidant activity were observed between RPA and RPA-S. The present study demonstrated that the in vitro antioxidant responses induced by the hydrolysates and the protein digests of RPs could be affected differently by alkali treatment and α-amylase degradation, suggesting that the extraction is a vital processing step to modify the antioxidant capacities of RPs. The results of the current study indicated that the protein digests, in which undigested residues remained, could exhibit more efficacious antioxidant activity compared to the hydrolysates.
authors.affiliation: Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China.
authors.forename: Zhengxuan
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China.
authors.forename: Ye
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Li
authors.affiliation: Department of Food Science and Engineering, School of Chemical Engineering and Technology, Harbin Institute of Technology, 73 Huanghe Road, Harbin 150090, China. Electronic address: ly6617@hit.edu.cn.
authors.forename: Lin
authors.initials: L
authors.lastname: Yang
mesh_terms: D000468:Alkalies / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D005591:Chemical Fractionation; D012275:Oryza / Q000378:metabolism*; D010084:Oxidation-Reduction; D010940:Plant Proteins / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D011492:Protein Hydrolysates / Q000032:analysis / Q000737:chemistry / Q000302:isolation & purification*; D000516:alpha-Amylases / Q000378:metabolism
chemical_list: D000468:Alkalies; D000975:Antioxidants; D010940:Plant Proteins; D011492:Protein Hydrolysates; D000516:alpha-Amylases
keywords: Alkali treatment; Antioxidant activity; Rice protein; α-Amylase degradation