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Paper Title :
Antioxidative Activity Of Protein Hydrolysate From Sangyod Rice (Oryza Sativa L.) Bran

Author :Vilailak Klompong, Aurawan Sudwun, Saowapa Konghaphet

Article Citation :Vilailak Klompong ,Aurawan Sudwun ,Saowapa Konghaphet , (2016 ) " Antioxidative Activity Of Protein Hydrolysate From Sangyod Rice (Oryza Sativa L.) Bran " , International Journal of Advances in Science, Engineering and Technology(IJASEAT) , pp. 85-89, Volume-4,Issue-3

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.

Type : Research paper

Published : Volume-4,Issue-3


DOIONLINE NO - IJASEAT-IRAJ-DOIONLINE-5161   View Here

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