ความคงตัวทางชีวภาพของเพปไทด์ไฮโดรไลเซทจากรำข้าวระหว่างการแปรรูปและการเก็บรักษาในเครื่องดื่มฟังก์ชันจำลอง
Bio-stability of peptide hydrolysate from rice bran during processing and storage in functional drink model
Keywords:
Rice bran, Peptide hydrolysate, Bio-stability, Free radical scavenging activity, Functional drink modelAbstract
The objective of this study is to investigate the bio-stability of peptide hydrolysate from rice bran in functional drink model subjected to different processing conditions, including addition of 0-15% (w/v) sugar, pH 3.5-7.0, moderate heat treatment of pasteurization at 63ºC for 30 min and severe heat treatment of sterilization at 121ºC for 15 min. The bio-stability during storage at 5ºC for 28 days was also evaluated. The increases in sugar contents in the formulations and heat treatment resulted in the significant increases in total phenolic content (TPC), DPPH antioxidant activity and ferric reducing antioxidant power (FRAP) (p≤0.05). Considering only samples with sugar addition, TPC, DPPH antioxidant activity and FRAP of functional drink model decreased significantly with higher pH (p ≤ 0.05). Pasteurization had no significant effect on TPC, DPPH antioxidant activity and FRAP, regardless of pH levels between 3.5 and 7.0 while those without sugar addition and having pH between 3.5 and 4.5 tended to have lower DPPH antioxidant activity after sterilization. No significant losses of TPC, DPPH antioxidant activity and FRAP throughout the 28 days of storage at 5ºC. The results suggested that the peptide hydrolysate from defatted rice bran had high bio-stability during both processing and storage and it can be used as functional ingredient in food products thereby enriching them with bioactive compounds.
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บทความทุกบทความที่ได้รับการตีพิมพ์ถือเป็นลิขสิทธิ์ของ คณะวิทยาศาสตร์แฟละเทคโนโลยี มหาวิทยาลัยหัวเฉียวเฉลิมพระเกียรติ
