State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
Department of Chemical and Materials Engineering, Faculty of Engineering, The University of Auckland, Auckland 1142, New Zealand.
Food Chem. 2021 May 30;345:128784. doi: 10.1016/j.foodchem.2020.128784. Epub 2020 Dec 8.
This study explored the effect of three different enzyme deactivation treatments: 4 °C slow cold deactivation (RDPH-(4 °C)), -18 °C rapid cold deactivation (RDPH-(-18 °C)) and 100 °C water bath (RDPH-(100 °C)), compared to that without enzyme deactivation (RDPH-(control)) on the structural and functional properties of rice dreg protein hydrolysates (RDPHs). The RDPHs from the different enzyme deactivation methods led to significant differences in the degree of hydrolysis, surface hydrophobicity, average particle size, intrinsic fluorescence and emulsion stability. FTIR analysis revealed that the strength of RDPH-(100 °C) spectrum peaks decreased significantly. All samples showed high solubility (>85%) and potent antioxidant capacity: DPPH (90%), ABTS (99%), and reducing power (0.86-1.03). Among the hydrolysates evaluated, the RDPH-(100 °C) led to the lowest reducing power and hydroxyl radical scavenging activity. Results reported here will be instrumental for the development of rice protein-based products and in the optimization and scale up of manufacturing process.
本研究探讨了三种不同酶失活处理方法（4°C 缓慢冷却失活（RDPH-(4°C)）、-18°C 快速冷却失活（RDPH-(-18°C)）和 100°C 水浴失活（RDPH-(100°C)））对米渣蛋白水解物（RDPHs）的结构和功能特性的影响，与未进行酶失活处理的 RDPHs（RDPH-(control)）相比。来自不同酶失活方法的 RDPHs 在水解度、表面疏水性、平均粒径、内源荧光和乳化稳定性方面存在显著差异。FTIR 分析表明，RDPH-(100°C)谱峰强度显著降低。所有样品均表现出高溶解度（>85%）和强大的抗氧化能力：DPPH（90%）、ABTS（99%）和还原能力（0.86-1.03）。在所评估的水解物中，RDPH-(100°C)导致还原能力和羟基自由基清除活性最低。本研究结果将有助于开发基于大米蛋白的产品，并优化和扩大生产工艺。
