Research Progress on Enzymatic Preparation and Antioxidant Properties of Rice Bran Protein Peptides
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Abstract:
Rice bran protein, a plant protein obtained from the by-product of rice processing, rice bran. Rice bran protein has been proven to be a high-quality, easily digestible and high-quality protein. To further improve the biological activity of rice bran protein, in recent years, the research focus has shifted to obtaining functional rice bran protein peptides through protease-catalyzed hydrolysis. Research revealed that rice bran protein peptides have antioxidant, hypoglycemic, anti-tumor, and cardiovascular disease-reducing functions. Among them, antioxidant activity is one of the most fundamental and promising functions. The antioxidant capacity of rice bran protein peptides is related to factors such as extraction process, enzymatic hydrolysis methods, peptide sequence, and molecular weight. Therefore, this article provides a comprehensive review of the enzymatic preparation of rice bran protein peptides, as well as their in vitro and in vivo antioxidant abilities and potential mechanisms (free radical scavenging ability, superoxide marker level, hydrogen-donating capacity, regulation of oxidoreductase expression, and the spatial structure of peptide subunits). Finally, future research directions for rice bran protein peptides are presented, providing new strategies for further development and utilization of rice bran resources.
