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| Effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates |
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| KeyWord:rice bran storage rice bran protein protein oxidation in vitro digestibility antioxid ant activity |
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| Abstract: |
| Rice bran protein was prepared from fresh rice bran stored for different time, and the effects of rice bran storage time on in vitro pepsin digestibility of rice bran protein and antioxidant activity of rice bran protein hydrolysates were investigated. The results indicated that as storage time of rice bran increased, in vitro pepsin digestibility and initial digestion rate of rice bran protein firstly increased, and then decreased. As fresh rice bran stored for 3 d, in vitro pepsin digestibility and initial digestion rate reached the maximum value, which were 39.73% and 0.381 h-1, respectively. As storage time of rice bran increased, free radical scavenging abilities on ABTS+·, DPPH·,·OH, O-2·, metal chelating ability and reducing power of in vitro pepsin hydrolysates of rice bran protein firstly increased, and then decreased. The research indicated that fresh rice bran with short-term storage （3 d） promoted in vitro pepsin digestibility of rice bran protein, and increased antioxidant activity of rice bran protein hydrolysates. Long-term storage of rice bran decreased in vitro pepsin digestibility of rice bran protein, and reduced antioxidant activity of rice bran protein hydrolysates. |
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