Antioxidative Activity of Protein Hydrolysate From Sangyod Rice (oryza sativa l.) Bran
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.