Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation

LWT

Volumn 50, Issue 1, 2013, Pages 331-335

  Zhou, Kequan ^a   Canning, Corene ^a   Sun, Shi ^a  

^a WAYNE STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; Lipid peroxidation; Microbial proteases; Rice protein hydrolysates; Ultrafiltration

Indexed keywords

ANTIOXIDANTS; ASPERGILLUS; BACTERIOLOGY; FREE RADICALS; HYDROLYSIS; MEATS; OXIDATION; ULTRAFILTRATION;

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; BACILLUS LICHENIFORMIS; FREE RADICAL SCAVENGING CAPACITY; LIPID PEROXIDATION; MICROBIAL PROTEASE; OXYGEN RADICAL ABSORBANCE CAPACITIES; RICE PROTEIN HYDROLYSATES;

PROTEINS;

ASPERGILLUS ORYZAE; BACILLUS LICHENIFORMIS;

EID: 84866344517     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.05.002     Document Type: Article

References (23)

1. Cervato G., Cazzola R., Cestaro B. Studies on the antioxidant activity of milk caseins. International Journal of Food Sciences & Nutrition 1999, 50(4):291-296.
2. Diaz M., Dunn C.M., McClements D.J., Decker E.A. Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions. Journal of Agricultural and Food Chemistry 2003, 51(8):2365-2370.
3. Dieterich W., Ehnis T., Bauer M., Donner P., Volta U., Riecken E.O., et al. Identification of tissue transglutaminase as the autoantigen of celiac disease. Nature Medicine 1997, 3(7):797-801.
4. Feder J., Schuck J.M. Studies on the Bacillus subtilis neutral-protease- and Bacillus thermoproteolyticus thermolysin-catalyzed hydrolysis of dipeptide substrates. Biochemistry 1970, 9(14):2784-2791.
5. Frankel E.N. Antioxidants in lipid foods and their impact on food quality. Food Chemistry 1996, 57(1):51-55.
6. Gharavi N., Haggarty S., El-Kadi A.O. Chemoprotective and carcinogenic effects of tert-butylhydroquinone and its metabolites. Current Drug Metabolism 2007, 8(1):1-7.
7. Hattori M., Yamaji-Tsukamoto K., Kumagai H., Feng Y., Takahashi K. Antioxidative activity of soluble elastin peptides. Journal of Agricultural and Food Chemistry 1998, 46(6):2167-2170.
8. Hogan S., Zhang L., Li J., Wang H., Zhou K. Development of antioxidant rich peptides from milk protein by microbial proteases and analysis of their effects on lipid peroxidation in cooked beef. Food Chemistry 2009, 117(3):438-443.
9. Huber K.C., Pike O.A., Huber C.S. Antioxidant inhibition of cholesterol oxidation in a spray-dried food system during accelerated storage. Journal of Food Science 1995, 60(5):909-912.
10. Kong B., Xiong Y.L. Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. Journal of Agricultural and Food Chemistry 2006, 54(16):6059-6068.
11. Kumar C.G., Takagi H. Microbial alkaline proteases: from a bioindustrial viewpoint. Biotechnology Advances 1999, 17(7):561-594.
12. Li G.H., Qu M.R., Wan J.Z., You J.M. Antihypertensive effect of rice protein hydrolysate with in vitro angiotensin I-converting enzyme inhibitory activity in spontaneously hypertensive rats. Asia Pacific Journal of Clinical Nutrition 2007, 16(Suppl. 1):275-280.
13. Lim S.-T., Lee J.-H., Shin D.-H., Lim H.S. Comparison of protein extraction solutions for rice starch isolation and effects of residual protein content on starch pasting properties. Starch - Stärke 1999, 51(4):120-125.
14. Pimentel D., Wilson C., McCullum C., Huang R., Dwen P., Flack J., et al. Economic and environmental benefits of biodiversity. Bioscience 1997, 47(11):747-757.
15. Qiu Y., Liu Q., Beta T. Antioxidant activity of commercial wild rice and identification of flavonoid compounds in active fractions. Journal of Agricultural and Food Chemistry 2009, 57(16):7543-7551.
16. Rao M.B., Tanksale A.M., Ghatge M.S., Deshpande V.V. Molecular and biotechnological aspects of microbial proteases. Microbiology and Molecular Biology Reviews 1998, 62(3):597-635.
17. Schaeffer G.W., Sharpe F.T. Increased lysine and seed storage protein in rice plants recovered from Calli selected with inhibitory levels of lysine plus threonine and s-(2-aminoethyl)cysteine. Plant Physiology 1987, 84(2):509-515.
18. Shahidi F., Zhong Y. Bioactive peptides. Journal of AOAC International 2008, 91(4):914-931.
19. Williams G.M., Iatropoulos M.J., Whysner J. Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives. Food and Chemical Toxicology 1999, 37(9-10):1027-1038.
20. Xu Z., Hua N., Godber J.S. Antioxidant activity of tocopherols, tocotrienols, and γ-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochloride†. Journal of Agricultural and Food Chemistry 2001, 49(4):2077-2081.
21. Zhang L., Li J., Zhou K. Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation. Bioresource Technology 2010, 101(7):2084-2089.
22. Zhou K., Laux J.J., Yu L. Comparison of Swiss red wheat grain and fractions for their antioxidant properties. Journal of Agricultural and Food Chemistry 2004, 52(5):1118-1123.
23. Zhou K., Yin J.J., Yu L. Phenolic acid, tocopherol and carotenoid compositions, and antioxidant functions of hard Red winter wheat bran. Journal of Agricultural and Food Chemistry 2005, 53(10):3916-3922.