Rice Bran-Derived Peptides with Antioxidant Activity: Effects of Enzymatic Hydrolysis Using Bacillus licheniformis and α-Chymotrypsin

Foods 2026 Open access

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Authors: Rodjana Noptana, David Julian McClements, Lynne McLandsborough, Wiriya Onsaard, Ekasit Onsaard
DOI: 10.3390/foods15030516
Cited by: 2
References: 34

Abstract

Rice bran, a nutrient-rich by-product of rice milling, is an underutilized resource in sustainable crop utilization. This study aimed to investigate the characteristics, total phenolic content, and antioxidant activities of rice bran protein hydrolysates (RBPHs) produced using proteases from Bacillus licheniformis (RBPH-B) and α-chymotrypsin (RBPH-C), along with their protein fractions (F1; >100 kDa, F2; 10–100 kDa, F3; 1–10 kDa, F4;

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides GABA and Rice Research Proteins in Food Systems

Publication details

Journal / source
Foods
Publisher
MDPI AG
Volume
15
Issue
3
Pages
516–516
Publication date
2 February 2026
Language
EN