탈지미강 가수분해에 의해 생성된 저분자 Peptide 및 폴리페놀의 항산화 활성

Abstract

In this study, chemical and enzymatic hydrolysis of rice bran protein were conducted to produce polyphenolic compounds and functional peptides with anti-oxidant effects. In order to produce functional peptides, rice bran protein was hydrolyzed using chemicals, commercial enzymes as well as Bacillus natto protease. The results showed that major peptides were hydrolyzed into smaller than 10 kDa when using chemicals, commercial enzymes, and B. natto protease. The protein hydrolysis potential of B. natto protease was equal or higher than that of commercial enzymes. Total phenolic compound concentrations of 9.91 in 1 M NaOH, 9,02 in 2% (v/v) Alcalase and 14.5% in B. natto were measured. Radical scavenging activities of 67.9% in 1 M NaOH, 36.1% in Alcalase and 50.0% in B. natto protease were achieved. The results concluded that B. natto protease isolated chenonggkjang comparable to that of commercial enzymes in the production of functional peptides with anti-oxidant effect and can be used for the value added materials for food and cosmetics industries.