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Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins

Authors
  • Dei Piu', Lucilla
  • Tassoni, Annalisa
  • Serrazanetti, Diana Isabella
  • Ferri, Maura
  • Babini, Elena
  • Tagliazucchi, Davide
  • Gianotti, Andrea1, 2, 3, 2, 4, 5, 6
  • 1 Department of Agri-Food Science and Technology (DISTAL)
  • 2 University of Bologna
  • 3 Department of Biological, Geological and Environmental Sciences
  • 4 Inter-departmental Center of Industrial Agri-Food Research (CIRI Agroalimentare)
  • 5 Department of Life Sciences
  • 6 University of Modena and Reggio Emilia
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Jan 19, 2014
Volume
155
Pages
199–206
Identifiers
DOI: 10.1016/j.foodchem.2014.01.055
Source
Elsevier
Keywords
License
Unknown

Abstract

Small peptides show higher antioxidant capacity than native proteins and may be absorbed in the intestine without further digestion. In our study, a protein by-product from rice starch industry was hydrolyzed with commercial proteolytic enzymes (Alcalase, Neutrase, Flavourzyme) and microbial whole cells of Bacillus spp. and the released peptides were tested for antioxidant activity. Among enzymes, Alcalase was the most performing, while microbial proteolytic activity was less efficient. Conversely, the antioxidant activity was higher in the samples obtained by microbial hydrolysis and particularly with Bacillus pumilus AG1. The sequences of low molecular weight antioxidant peptides were determined and analyzed for aminoacidic composition. The results obtained so far suggest that the hydrolytic treatment of this industrial by-product, with selected enzymes and microbial systems, can allow its exploitation for the production of functional additives and supplements rich in antioxidant peptides, to be used in new food formulas for human consumption.

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