Abstract
[Objective] To optimize the preparation process of rice bean polypeptide by the response surface method and analyze its in vitro hypoglycemic activity. [Methods] The optimal enzyme is screened from the three proteases, and the best enzymatic hydrolysis process conditions are optimized by single factor and response surface experiments. Then, the enzymatically hydrolyzed polypeptide solution is subject to ultrafiltration separation, and the hypoglycemic activities of different components are compared. [Results] The optimal preparation process conditions for rice bean polypeptide are:basic protease addition amount of 3 860 U/g, substrate concentration of 2.0%, pH of 8.0, enzymatic hydrolysis time of 3 hours, and enzymatic hydrolysis temperature of 60℃, resulting in the polypeptide content of 135 mg/g. After ultrafiltration separation of the enzymatically hydrolyzed polypeptide solution, the in vitro hypoglycemic activity is the highest in the F 1 (relative molecular weight <3 000) component, with the α-glucosylase inhibition rate of 79.1% and the α-amylase inhibition rate of 81.0% at a mass concentration of 10 mg/mL. [Conclusion] The rice bean polypeptide prepared by enzymatic hydrolysis with alkaline protease shows a significant in vitro hypoglycemic effect.
Publication Date
9-25-2025
First Page
180
Last Page
187
DOI
10.13652/j.spjx.1003.5788.2025.60059
Recommended Citation
Ting, XIN; Ting, SUO; Changbin, LI; Zhao, WANG; Meijuan, XU; and Jian, ZOU
(2025)
"Optimization of rice bean polypeptide preparation by response surface method and its in vitro hypoglycemic activity,"
Food and Machinery: Vol. 41:
Iss.
8, Article 24.
DOI: 10.13652/j.spjx.1003.5788.2025.60059
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/24
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