Skip to main content
SpringerLink
Log in

Preparing oligopeptides from broken rice protein by ultrafiltration-coupled enzymatic hydrolysis

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The resource of broken rice is quite abundant, but its exploiting and comprehensive utilization has not been achieved effectively. Producing rice oligopeptides is thought to be a promising way because of their high nutrition value and great health function. At present, the preparation of rice peptides mainly use batch enzymatic hydrolysis. Due to its uncontrollable hydrolysis process, not only oligopeptides but also large quantities of non-oligopeptides were produced. In this study, a manner of ultrafiltration-coupled enzymatic hydrolysis, combining enzymatic hydrolysis with ultrafiltration, was attempted and compared with the batch manner. Moreover, a strategy of pre-hydrolysis was used to solve the conflict between the dissolving pH of rice protein and the optimal pH of enzymatic hydrolysis. The result demonstrated that the ultrafiltration-coupled enzymatic hydrolysis manner had great advantages in producing oligopeptides, increasing the content of oligopeptides remarkably to above 60 % from below 40 % by batch enzymatic hydrolysis, displaying excellent stability in the molecular weight distribution of harvested peptides at different hydrolysis time and obtaining more antioxidant activity than batch enzymatic hydrolysis. This study made a successful attempt and laid the foundations for further studies of applying this method in the actual production technology of rice oligopeptides.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. Kitts DD, Weiler K (2003) Bioactive proteins and peptides from food sources. Applications of bioprocesses used in isolation and recovery. Curr Pharm Design 9:1309–1323

    Article  CAS  Google Scholar 

  2. Haque E, Chand R (2008) Antihypertensive and antimicrobial bioactive peptides from milk proteins. Eur Food Res Technol 227:7–15

    Article  CAS  Google Scholar 

  3. Shih FF, Daigle KW (2000) Preparation and characterization of rice protein isolates. J Am Oil Chem Soc 77:885–889

    Article  CAS  Google Scholar 

  4. Korhonen H, Pihlanto A (2006) Bioactive peptides: production and functionality. Int Dairy J 16:945–960

    Article  CAS  Google Scholar 

  5. Rios GM (2004) Progress in enzymatic membrane reactors: a review. J Memb Sci 242:189–196

    Article  CAS  Google Scholar 

  6. Girono L, Drioli E (2000) Biocatalytic membrane reactors: applications and perspectives. Trends Biotechnol 18:339–349

    Article  Google Scholar 

  7. Bazinet L, Firdaous L (2009) Membrane processes and devices for separation of bioactive peptides. Recent Pat Biotechnol 3:61–72

    Article  CAS  Google Scholar 

  8. Ranathunga S, Rajapakse N, Kim SK (2006) Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster). Eur Food Res Technol 222:310–315

    Article  CAS  Google Scholar 

  9. Prieto CA (2007) A cyclic batch membrane reactor for the hydrolysis of whey protein. J Food Eng 78:257–265

    Article  Google Scholar 

  10. Chiang WD, Shih CJ, Chu YH (1999) Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system. Food Chem 65:189–194

    Article  CAS  Google Scholar 

  11. Prieto CA, Guadix EM, Guadix A (2010) Optimal operation of a protein hydrolysis reactor with enzyme recycle. J Food Eng 97:24–30

    Article  CAS  Google Scholar 

  12. Yang S, Ding WY, Chen HZ (2006) Enzymatic hydrolysis of rice straw in a tubular reactor coupled with UF membrane. Process Biochem 41:721–725

    Article  CAS  Google Scholar 

  13. Anderson AK, Guraya HS (2001) Extractability of protein in physically processed rice bran. J Am Oil Chem Soc 78:969–972

    Article  CAS  Google Scholar 

  14. Catsimpoolas N (1974) Rapid analytical gel filtration chromatography: 3. Apparent molecular weight distribution of peptides produced by proteolysis. Anal Biochem 61(1):101–111

    Article  CAS  Google Scholar 

  15. Irvine GB (2003) High-performance size-exclusion chromatography of peptides. J Biochem Biophys Methods 56:233–242

    Article  CAS  Google Scholar 

  16. Bersuder P, Hole M, Smith G (1998) Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography. J Am Oil Chem Soc 75:181–187

    Article  CAS  Google Scholar 

  17. Etheridge RD, Pesti GM, Foster EH (2000) A comparison of nitrogen values obtained utilizing the Kjeldahl nitrogen and Dumas combustion methodologies (Leco CNS, on samples typical of an animal nutrition analytical laboratory. Anim Feed Sci Tech 73(1998):21–28

    Google Scholar 

  18. Marco A, Rubio R, Compano R, Casals I (2002) Comparison of the Kjeldahl method and a combustion method for total nitrogen determination in animal feed. Talanta 57:1019.19–1026.19

    Article  Google Scholar 

  19. Trusek-Holownia A (2008) Production of protein hydrolysates in an enzymatic membrane reactor. Biochem Eng J 39:221–229

    Article  CAS  Google Scholar 

  20. Westermann T, Melin T (2009) Flow-through catalytic membrane reactors-principles and applications. Chem Eng Process 48:17–28

    Article  CAS  Google Scholar 

  21. Huisman IH, Pradanos P, Hernandez A (2000) The effect of protein–protein and protein-membrane interactions on membrane fouling in ultrafiltration. J Memb Sci 179:79–90

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was supported by program for Changjiang Scholars and Innovative Research Team in University (IRT1166), National High-Tech Research and Development Plan (‘863’ Plan) (no. 2011AA100905-4) and the National Natural Science Fund (31101219).

Author information

Authors and Affiliations

  1. Tianjin Key Lab of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China

    Hongbin Wang, Jing Wang, Zhijia Lv, Yihan Liu & Fuping Lu

Authors
  1. Hongbin Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jing Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Zhijia Lv
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yihan Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Fuping Lu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fuping Lu.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Wang, H., Wang, J., Lv, Z. et al. Preparing oligopeptides from broken rice protein by ultrafiltration-coupled enzymatic hydrolysis. Eur Food Res Technol 236, 419–424 (2013). https://doi.org/10.1007/s00217-012-1904-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-012-1904-7

Keywords

Search

Navigation