A preliminary study of the protease activities in germinating brown rice (<i>Oryza sativa</i>
 L.)

Li, Cuijuan; Cao, Xiaohong; Gu, Zhenxin; Wen, Huanbin

doi:10.1002/jsfa.4265

Cited by 27 publications

(18 citation statements)

References 35 publications

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“…Amylase activity was determined according the method of Sadhu, Thirumdas, Deshmukh, and Annapure (). Protease activity was assayed by the method of Li, Cao, Gu, and Wen (). Enzyme activity of PAL was determined according the procedure of Ren and Sun ().…”

Section: Methodsmentioning

confidence: 99%

Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay ( Coix lachryma‐jobi L.)

Yang

et al. 2017

J Food Process Preserv

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Germinated adlay has gained considerable research attentions due to its improved texture and larger amounts of secondary metabolites than raw adlay. This study aimed to investigate the effect of acids pretreatments on the physicochemical and antioxidant properties of germinated adlay. Germination whether with or without acid pretreatment showed no significant effect on the Fourier transform‐infrared spectra and X‐ray diffraction patterns. However, acid pretreatment lowered the degradation of adlay storage protein and starch during the germination process. Citric acid pretreatment resulted an increase in the free amino acid content. The acid‐pretreated germinated adlay flour, especially the lactic acid‐pretreated, exhibited higher pasting viscosity than the control. Furthermore, pretreatment with citric acid significantly increased the phenolic (18.3%) and flavonoid (17.0%) contents as well as the antioxidant activity (39.1%) compared with the control, while lactic acid pretreatment significantly decreased these parameters by 14.9, 9.0, and 16.8%, respectively. Practical applications Germination has been recognized as a cheap and efficient technology for improving the nutritional value and physicochemical property of adlay. Cereal grains demonstrate several types of physiological and biochemical responses toward environment stress, and some acids at the right concentrations are reported to enhance the germination. This study evaluated the effects of 1% (wt/vol) citric and lactic acids pretreatments on the physicochemical and antioxidant properties of germinated adlay. The results indicate that citric acid was a suitable elicitor for improving the nutritional and antioxidant properties of the germinated adlay.

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Section: Methodsmentioning

confidence: 99%

Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay ( Coix lachryma‐jobi L.)

Yang

et al. 2017

J Food Process Preserv

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“…The enzyme was extracted according to Li et al 18 A 2 g portion of frozen wheat germ was homogenised with 10 mL of 0.05 mol L −1 citric acid/phosphate buffer (pH 5.5) containing 5 mmol L −1 β‐mercaptoethanol (β‐ME) in an ice bath. The homogenate was centrifuged at 6000 × g for 30 min at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

“…The determination of protease activity was based on the method described by Li et al 18 with some modifications. The reaction mixture contained 1 mL of 20 g L −1 casein solution (2 g of casein dissolved in 100 mL of 0.1 mol L −1 citrate buffer, pH 5.5) and 1 mL of enzyme solution, both in 0.1 mol L −1 citrate buffer (pH 5.5).…”

Section: Methodsmentioning

confidence: 99%

Partial purification and characterisation of cysteine protease in wheat germ

Yang¹,

Song²,

Gu³

et al. 2011

J. Sci. Food Agric.

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“…Amylolytic enzymes were activated at the aleurone layer, particularly at the position next to the embryo, and then penetrated into rice endosperm to hydrolyze starch molecules (Kaneko et al, 2002;Okamoto & Akazawa, 1979). It was due to the activity of proteolytic enzymes and the changes of functional protein compounds, such as hormone and enzymes especially amylolytic enzymes, during rice germination (Li, Cao, Gu, & Wen, 2011;Veluppillai, Nithyanantharajah, Vasantharuba, Balakumar, & Arasaratnam, 2009). After pregermination of all rice cultivars, the intracellular voids in aleurone cell were increased while the partial degradation of aleurone grains was observed, particularly for SPT1.…”

Section: Dynamic Changes Of Alpha-and Betaamylase Activities Duringmentioning

confidence: 99%

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

et al. 2018

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Background and objectives:The role of amylolytic activities during four stages of pregermination varying on embryonic growth length between 0.5 and 7.0 mm on dynamic changes of rice kernel morphology and chemical composition, crystallinity, and thermal properties of isolated starches from three different Thai rice cultivars-SPT1 (waxy), PTT1 (low amylose), and PNL2 (high amylose)-were investigated. Findings: Amylolytic activities of all rice cultivars significantly increased at each progressive stage, whereas SPT1 showed the highest increase in alpha-amylase activity as the first stage of pregermination. Scanning electron micrographs showed the radial crack of kernel, appearance of individual and nonuniform starch granules after pregermination, particularly of the SPT1 cultivar. Molecular weight distribution of pregerminated brown-rice starch (PGBRS) indicated the partial hydrolysis of starch molecules especially amylopectin, resulting in a decrease fraction of high MW molecules after pregermination. All PGBRS had A-type X-ray diffraction patterns with higher relative crystallinity than their natives, except that of PNL2 cultivar. Pregermination led to the change onset temperature (To) of starch gelatinization (gel_p1) and retrograded amylopectin melting (ret_p1) of PGBRS for all rice cultivars and peak temperature (Tp) of gel_p1 and ret_p1 of PGBRS for only SPT1 cultivar, whereas SPT1 was found at the lower stage than other cultivars. PGBRS at the second and third stage for SPT1, after the third stage for PTT1, and after the second stage for PNL2 had lower enthalpy (DH) of ret_p1 than their natives. Conclusions: Alpha-amylase activity plays a role in partial hydrolysis of amylopectin at amorphous region during rice pregermination which resulted in significant changes of thermal properties for all rice, especially SPT1 cultivar. Pregermination with 2-3-mm EGL of all rice could be used as starch bio-modification to obtain a lower retrograded starch as a functional ingredient of rice-based products. Significance and novelty: The change in thermal properties of waxy SPT1 rice cultivar, which mostly contained amylopectin and highly increased alpha-amylase activity after first stage of pregermination, was more pronounced than those of nonwaxy PTT1 and PNL2 rice cultivars. Cereal Chemistry. 2018;95:543-554. wileyonlinelibrary.com/journal/cche © 2018 AACC International | 543 K E Y W O R D S amylolytic activities, isolated rice starch, kernel morphology, physicochemical properties, pregermination How to cite this article: Kupkanchanakul W, Thongngam M, Shi Y-C, Naivikul O. Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch. Cereal Chem. 2018;95:543-554.

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A preliminary study of the protease activities in germinating brown rice (Oryza sativa L.)

Abstract: Germinated brown rice proteases fall into different classes with different properties. This study is helpful for their further purification.

Cited by 27 publications

References 35 publications

Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay ( Coix lachryma‐jobi L.)

Effect of acid pretreatment on the physicochemical and antioxidant properties of germinated adlay ( Coix lachryma‐jobi L.)

Partial purification and characterisation of cysteine protease in wheat germ

Role of amylolytic activities during pregermination on rice kernel morphology and physicochemical properties of isolated starch

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