Extraction and characterisation of <scp>R</scp>iceberry bran protein hydrolysate using enzymatic hydrolysis

Abstract

Summary Riceberry bran protein hydrolysate ( RBPH ) was prepared from bran of purple‐pigmented Riceberry rice using enzymatic hydrolysis. The effect of enzyme type (Alcalase, Flavourzyme and Neutrase) and hydrolysis time (2, 4 and 6 h) on protein content, protein yield, total phenolic content ( TPC ), antioxidant activities ( ABTS and FRAP ) and molecular weight patterns of RBPH was investigated. The enzyme type significantly ( P &lt; 0.05) affected the properties of RBPH whereas the hydrolysis time had no significant effect ( P ≥ 0.05) on those properties. Flavourzyme was the most effective to increase protein yield, TPC and antioxidant activities compared to Alcalase and Neutrase. The optimal hydrolysis condition was 4 h using Flavourzyme which yielded 74.9% extracted protein. This hydrolysate contained peptides ranging from 16 to 64 kDa. The high antioxidant activity was related to negative charge peptides as shown by anion exchange chromatography. With high protein content and antioxidant properties, RBPH using Flavourzyme could be practically utilised in functional foods.