DOIONLINE 
DOIONLINE Publish In |
International Journal of Advances in Science, Engineering and Technology(IJASEAT)-IJASEAT |
 Journal Home Volume Issue |
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Issue |
Volume-4,Issue-3 ( Jul, 2016 ) | |||||||||
Paper Title |
Antioxidative Activity Of Protein Hydrolysate From Sangyod Rice (Oryza Sativa L.) Bran | |||||||||
Author Name |
Vilailak Klompong, Aurawan Sudwun, Saowapa Konghaphet | |||||||||
Affilition |
Food Science and Technology Department, Thaksin University, Thailand | |||||||||
Pages |
85-89 | |||||||||
Abstract |
Antioxidative activity of protein hydrolysates from Sangyod rice (Oryza sativa L.) bran, hydrolyzed with Alcalase (HA) and Flavourzyme (HF) with different degrees of hydrolysis (DH) (1, 3, 5%) was investigated. As the DH increased, DPPH, ABTS, hydroxyl and metal chelating activity of HF decreased (p<0.05), while ferric reducing antioxidant power (FRAP) and superoxide anion radical scavenging activity decreased (p<0.05). As the DH increased, DPPH radical scavenging activity of HA decreased, while ABTS radical scavenging activity increased (p<0.05). Superoxide anion radical scavenging activity, FRAP and metal chelating activity of HA were varied, depending on the DHs (p<0.05). Additionally, at the same DH tested, HA exhibited higher DPPH radical scavenging activity and FRAP than did HF (p<0.05). However, generally, HF showed higher ABTS radical scavenging activity than did HA (p<0.05). The results reveal that antioxidative activity of protein hydrolysates from Sangyod rice bran was designated by the DH and by the enzyme types employed. Keywords- Antioxidative Activity, Protein Hydrolysate, Sangyod, Rice Bran. | |||||||||
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