Selenium Content and Functional Properties of Rice Bran Protein in Different Milling Fractions
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In this study, rice bran in Se-rich brown rice was divided into five stages by stepwise grinding. Rice bran and white rice (MR6) were obtained from the outermost layer (BF1) to the innermost layer (BF5). Each component accounted for approximately 2.2% (m/m) of the whole grain. Selenium distribution, antioxidant activity, and α-amylase inhibition in rice bran and different contents of its protein were studied. The selenium content in brown rice of ‘Nanjing 9108’, ‘Yexiang Youhang 1573’, and ‘Ju 2 You 60’ were 356.78, 842.83, and 1 065.67 μg/kg, respectively, which increased 7.89~23.54-fold. The distribution of selenium in brown rice was not uniform; the content of the BF3 component was the highest, and then gradually decreased with an increase in grinding rate. The content of selenium in milled rice was the lowest. At the same grinding rate, the DPPH· scavenging rate, ABTS+· scavenging capacity, ·OH scavenging capacity, and iron ion reducing capacity of selenium-enriched rice bran protein and selenium-enriched white rice protein were substantially higher than those of control group, which was not selenium-enriched. The antioxidant capacity and α-amylase inhibitory capacity of BF1–BF4 rice bran proteins were the strongest in the same cultivar, and rice bran proteins showed stronger antioxidant activity than mastic rice proteins (P<0.05). After selenium enrichment, α-amylase inhibition of BF1, BF2, BF3, and BF4 components of rice bran protein was substantially higher than that of common rice bran protein (P<0.05). This paper provides a basis for the moderate processing of selenium-rich brown rice and the comprehensive utilization of rice bran.
