Antioxidative activity of enzymic hydrolysates of rice protein

The rice protein was hydrolyzed for 0.5~6 h by Alcalase proteinase. Degree of hydrolysis was measured by pH-stat. Inhibition oxidant activity was evaluated in liposome system by TBARS. The result discovered that 5 h hydrolysates of rice protein possessed stronger antioxidant activity. The reducing power and radical scavenging activity of hydrolysates with different concentrations were measured, and analyzed amino acid. The results showed that the reducing power and the DPPH radical-scavenging activity were increased with concentrations. And it confirmed stronger antioxidant activity was related to structure and peptides, amino acid compositions of hydrolysates of rice protein.