Preparation of rice bran antioxidant peptide with bienzyme hydrolysis

The enzymatic hydrolysis technology of extracted rice bran protein and the antioxidation activity of the hydrolysate were studied,and rice bran peptides by hydrolyzing rice bran protein with compound enzyme of papain and flavorase was prepared. The optimum conditions were enzyme activity ratio of papain to flavorase 1∶1 for DPPH free radical scavenging. Five factors were selected to optimize the hydrolysis parameters with single -factor and orthogonal tests. Results showed that the optimum condition for the enzymatic hydrolysis was as follows:substrate concentration 1. 5%,enzyme dose 4500U/g,pH6. 5,temperature 45℃,and time 3h. Under the optimum condition,the DPPH free radical scavenging rate was 58. 82%,the hydroxyl radical scavenging rate was 34. 78%.