59D-12 |
Functional properties of hydrolyzed rice bran protein prepared by Viscozyme modification |
S. K. PARK, Department of Materials Science and Engineering, Kwangju Institute of Science and Technology, Kwangju, 500-712, South Korea, D. Bae, Department of Applied Biology and Chemistry, Konkuk University, Seoul, 143-701, South Korea, and C. O. Rhee, Department of Food Science and Technology, Chonnam National University, Kwangju, 500-757, South Korea. Proteins should have both high nutritional value and desirable functional properties for their successful utilization as food ingredients. Peptide size control is critical to obtain desirable functional properties to expand its utilization. To understand the basis of peptide functionality, it is essential to know the fundamental properties of the peptide including protein surface hydrophobicity, solubility, and emulsifying properties. The objective of this study was to investigate these fundamental properties of rice bran protein peptides prepared by Viscozyme hydrolysis followed by membrane ultrafiltration. Proteolytic enzymatic modification followed by ultrafiltration is effective way to fractionate protein into peptides with controlled molecular size. Rice bran protein (RBP) was pre-denatured by mild alkali and heat, then partially hydrolyzed by Viscozyme at pH 7.0 and 38°C for 10, 30, and 60 min. Molecular weight (MW) distribution, protein solubility (PS), emulsifying activity index (EAI), and emulsion stability index (ESI) of the control RBP (without adding Viscozyme) and hydrolysates were investigated. Significant increases (P<0.05) in PS, EAI, and ESI were observed in the hydrolysates. Small MW peptides had higher PS and EAI than the large MW peptides. RBP peptides prepared by vicozyme modification had lower molecular weight, higher solubility, and higher emulsifying properties. These results suggest that enzyme modified rice bran protein could find use in products that require these properties, especially in the health food industries.
Session 59D, Food Chemistry: Proteins and Physicochemical Properties
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