Preparation of antioxidant peptides by enzymatic hydrolysis from broken rice

The hydrolytic process of producing antioxidant peptide from broken rice was studied.The antioxidant activity of hydrolysates was evaluated using reducing power assays.Rice protein was hydrolyzed by four types of proteases,the results showed that flavor protease was the best proteolytic enzymes for the hydrolysis of rice protein.The optimum technological conditions were obtained by single factor and orthogonal array design methods.The optimum conditions for enzymatic hydrolysis method were as follows:pH 6.5,enzyme dosage 4000U/g,temperature 53℃,time 3h,liquid to solid ratio 6∶ 1.The highest reducing power of hydrolysates was obtained under the optimal hydrolysis condition.