title: A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases.
abstract: Brown rice, which is a less allergenic food grain and contains essential amino acids, was hydrolysed by bromelain and PROTEASE FP51® to improve its functionalities and taste for food applications. The hydrolysate prepared by bromelain (eb-RPH) had high protein solubility, surface hydrophobicity, low molecular weight peptides, hydrophobic amino acids (leucine, valine and glycine) and flavor amino acids (glutamic acid and aspartic acid). The eb-RPH exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2'-azino-bis 3-ethylbenzthiazoline-6-sulfonic (ABTS˙(+)) radical-scavenging activities of 76.62% and 52.96%, respectively, and possessed a better foaming capacity (221.76%) and emulsifying capacity (32.34%) than the hydrolysate prepared by PROTEASE FP51® (ep-RPH) did. The eb-RPH gave the desired taste, which is attributed to volatile flavor compounds (benzaldehyde, benzeneacetaldehyde and 2-acetyl-1-pyrroline) and non-volatile flavor compounds, such as monosodium glutamate, 5'-guanosine monophosphate and 5'-inosine monophosphate (0.07, 0.03 and 0.05 mg mL(-1), respectively). Brown rice peptides generated by bromelain were novel bioactive peptides with multifunctional properties.
authors.affiliation: Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49 Teintalay Rd., Thakam, Bangkhuntein, Bangkok 10150, Thailand. nutta.lao@kmutt.ac.th.
authors.forename: Orrapun
authors.initials: O
authors.lastname: Selamassakul
authors.forename: Natta
authors.initials: N
authors.lastname: Laohakunjit
authors.forename: Orapin
authors.initials: O
authors.lastname: Kerdchoechuen
authors.forename: Khanok
authors.initials: K
authors.lastname: Ratanakhanokchai
mesh_terms: D000328:Adult; D001224:Aspartic Acid / Q000737:chemistry; D055598:Chemical Phenomena; D010450:Endopeptidases / Q000378:metabolism*; D020689:Exopeptidases / Q000378:metabolism*; D005260:Female; D018698:Glutamic Acid / Q000737:chemistry; D005998:Glycine / Q000737:chemistry; D006157:Guanosine Monophosphate / Q000737:chemistry; D006801:Humans; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D007291:Inosine Monophosphate / Q000737:chemistry; D007930:Leucine / Q000737:chemistry; D008297:Male; D008970:Molecular Weight; D012275:Oryza / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D012970:Sodium Glutamate / Q000737:chemistry; D013649:Taste; D014633:Valine / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000737:chemistry
chemical_list: D010940:Plant Proteins; D055549:Volatile Organic Compounds; D007291:Inosine Monophosphate; D001224:Aspartic Acid; D018698:Glutamic Acid; D006157:Guanosine Monophosphate; D010450:Endopeptidases; D020689:Exopeptidases; D007930:Leucine; D014633:Valine; D005998:Glycine; D012970:Sodium Glutamate