Rice Bran Protein Hydrolysate and Its Antioxidant Activity
RICE BRAN PROTEIN HYDROLYSATE AND ITS
ANTIOXIDANT ACTIVITY
RICHARD
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2013
STATEMENT LETTER OF MANUSCRIPT AND SOURCE
OF INFORMATION
I declare the truth that this manuscript entitled Rice Bran Protein
Hydrolysate and Its Antioxidant Activity is my own work with guidance of the
advisors and has not been submitted in any form at any college, except Bogor
Agricultural University and Kasetsart University. Sources of information derived
or quoted from published and unpublished works of other authors mentioned in
the text and listed in the List of References at the end of this manuscript.
Bogor, December 2013
Richard
NIM F24090083
ABSTRACT
RICHARD. Rice Bran Protein Hydrolysate and Its Antioxidant Activity.
Supervised by EKO HARI PURNOMO and WASAPORN CHANPUT
Rice bran was generally used as animal feed, while it contains many
potential compounds. With hydrolysis reaction, small peptides can be obtained
from rice bran protein, in which it showed higher antioxidative activity. The
antioxidative activity of rice bran protein hydrolysate from fractionated rice bran
was studied in this work. Albumin, globulin, glutelin and prolamin protein
fractions were fractionated by its solubility and hydrolyzed with two type of
enzyme, pepsin and proteaseM, at various digestion times. Albumin fraction
showed high degree of hydrolysis for both enzyme hydrolysis. Protease M
digestion showed different digesting ability towards different protein fractions, in
which it has low impact on glutelin and prolamin fraction. Pepsin hydrolysis
resulted in higher degree of hydrolysis compared to protease M digestion. After
30 minutes of hydrolysis time, hydrolysis reaction slowed down and antioxidant
activity remained constant in pepsin hydrolysis. Prolamin and glutelin in pepsin
digestion showed the highest activity of ABTS radical scavenging (4.02 mM and
3.93 mM TEAC) compared to the other hydrolysates. Rice bran protein
hydrolysates showed much higher in antioxidant activity compared to the
undigested rice bran protein which can be explained antioxidant activity derived
from rice bran peptides.
Keywords: rice_bran, protein, hydrolysate, antioxidant
RICE BRAN PROTEIN HYDROLYSATE AND ITS
ANTIOXIDANT ACTIVITY
RICHARD
Manuscript
In the partial fulfillment of the requirement for degree of
Bachelor of Agricultural Technology
at
Department of Food Science and Technology
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2013
Title
: Rice Bran Protein Hydrolysate and Its Antioxidant Activity
Name
: Richard
Student ID : F24090083
Approved by
Dr Eko H.Purnomo, STP, MSc
Academic Advisor
Acknowledged by
Dr Ir Feri Kusnandar, MSc
Head of Food Science and Technology Department
Graduation date:
Title
: Rice Bran Pro[ein Hydrolysate and Its Antioxidant Activity
Name
Student ID
: Richard
: F24090083
Approved by
Dr Eko H.Purnomo, STP, MSc
Academic Advisor
andar MSc
Technology Department
Graduation date:
r
'> i) 1'2-- f ｾ
ANTIOXIDANT ACTIVITY
RICHARD
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2013
STATEMENT LETTER OF MANUSCRIPT AND SOURCE
OF INFORMATION
I declare the truth that this manuscript entitled Rice Bran Protein
Hydrolysate and Its Antioxidant Activity is my own work with guidance of the
advisors and has not been submitted in any form at any college, except Bogor
Agricultural University and Kasetsart University. Sources of information derived
or quoted from published and unpublished works of other authors mentioned in
the text and listed in the List of References at the end of this manuscript.
Bogor, December 2013
Richard
NIM F24090083
ABSTRACT
RICHARD. Rice Bran Protein Hydrolysate and Its Antioxidant Activity.
Supervised by EKO HARI PURNOMO and WASAPORN CHANPUT
Rice bran was generally used as animal feed, while it contains many
potential compounds. With hydrolysis reaction, small peptides can be obtained
from rice bran protein, in which it showed higher antioxidative activity. The
antioxidative activity of rice bran protein hydrolysate from fractionated rice bran
was studied in this work. Albumin, globulin, glutelin and prolamin protein
fractions were fractionated by its solubility and hydrolyzed with two type of
enzyme, pepsin and proteaseM, at various digestion times. Albumin fraction
showed high degree of hydrolysis for both enzyme hydrolysis. Protease M
digestion showed different digesting ability towards different protein fractions, in
which it has low impact on glutelin and prolamin fraction. Pepsin hydrolysis
resulted in higher degree of hydrolysis compared to protease M digestion. After
30 minutes of hydrolysis time, hydrolysis reaction slowed down and antioxidant
activity remained constant in pepsin hydrolysis. Prolamin and glutelin in pepsin
digestion showed the highest activity of ABTS radical scavenging (4.02 mM and
3.93 mM TEAC) compared to the other hydrolysates. Rice bran protein
hydrolysates showed much higher in antioxidant activity compared to the
undigested rice bran protein which can be explained antioxidant activity derived
from rice bran peptides.
Keywords: rice_bran, protein, hydrolysate, antioxidant
RICE BRAN PROTEIN HYDROLYSATE AND ITS
ANTIOXIDANT ACTIVITY
RICHARD
Manuscript
In the partial fulfillment of the requirement for degree of
Bachelor of Agricultural Technology
at
Department of Food Science and Technology
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
FACULTY OF AGRICULTURAL ENGINEERING AND TECHNOLOGY
BOGOR AGRICULTURAL UNIVERSITY
BOGOR
2013
Title
: Rice Bran Protein Hydrolysate and Its Antioxidant Activity
Name
: Richard
Student ID : F24090083
Approved by
Dr Eko H.Purnomo, STP, MSc
Academic Advisor
Acknowledged by
Dr Ir Feri Kusnandar, MSc
Head of Food Science and Technology Department
Graduation date:
Title
: Rice Bran Pro[ein Hydrolysate and Its Antioxidant Activity
Name
Student ID
: Richard
: F24090083
Approved by
Dr Eko H.Purnomo, STP, MSc
Academic Advisor
andar MSc
Technology Department
Graduation date:
r
'> i) 1'2-- f ｾ