Preparative separation of value-added peptides from rice bran proteins by high-performance liquid chromatography

Autor:	John M. Bland, Jamel S. Hamada, Arthur M. Spanier, Moustapha Diack
Rok vydání:	1998
Předmět:	chemistry.chemical_classification Chromatography Bran Chemistry digestive oral and skin physiology Organic Chemistry Ion chromatography food and beverages Peptide General Medicine Biochemistry Hydrolysate Analytical Chemistry Gel permeation chromatography Hydrolysis Plant protein Deamidation
Zdroj:	Journal of Chromatography A. 827:319-327
ISSN:	0021-9673
Popis:	Peptides from rice bran protein were investigated because of their potential usefulness in industrial food uses. Peptides were generated from defatted rice bran by treatment with a commercial protease to 7.6% peptide bond hydrolysis. Protein hydrolysates were separated into 20 peaks by quaternary methylamine anion-exchange HPLC on a 25 mm×30 cm column with 96% recovery. Out of 12 peptide fractions, the first four contained 37 and 57% of the total protein and amide in the hydrolysate, respectively. Since glutamic acid in peptides is a potent flavor enhancer, these peptides can serve as an excellent source of flavor enhancing ingredients after further deamidation. An HPLC method was developed for the potential commercial scale-up preparation of these functional peptides for food use leading to new value-added products from the under-utilized rice bran.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f4be6137d039f8cad06351250fdac567 https://doi.org/10.1016/s0021-9673(98)00657-8 Zobrazit plný text záznamu Full Text from ScienceDirect