Study on enzyme screening of rice immune active peptide

Authors

WANG Lu, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
CHEN Yuehua, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
XU Zhou, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
WE Nli, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
BU Hanping, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
CHENG Yunhui, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China

Abstract

The hydrolysis processes of rice protein by had been studied 9 proteinases including Neutrase, Acalase 2.4 L, Papain, Pepsin, Trypsin, Flavourzyme, Acid protease, Protamex and Bromelain, and the immune activities of 9 protein hydrolysate had been considered. The results showed that Trypsin can be used as the optimum hydrolytic enzymes for the preparation of rice immune active peptide whose value-added index (stimulating index, SI) to mice macrophage (RAW264.7) is 1.597 (1 000 μg/mL); the enzymatic hydrolysis had the highest percentage of components with relative molecular mass <1 000, to 74.11%.

Publication Date

4-28-2015

First Page

38

Last Page

42

DOI

10.13652/j.issn.1003-5788.2015.02.008

Recommended Citation

Lu, WANG; Yuehua, CHEN; Zhou, XU; Nli, WE; Hanping, BU; and Yunhui, CHENG (2015) "Study on enzyme screening of rice immune active peptide," Food and Machinery: Vol. 31: Iss. 2, Article 8.
DOI: 10.13652/j.issn.1003-5788.2015.02.008
Available at: https://www.ifoodmm.cn/journal/vol31/iss2/8

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