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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