Impact of Time and Enzyme Concentration on Sangyod Rice Bran Hydrolysate: Phytochemicals, Antioxidants, Amino Acids, and Cytotoxicity

Impact of Time and Enzyme Concentration on Sangyod Rice Bran Hydrolysate: Phytochemicals, Antioxidants, Amino Acids, and Cytotoxicity

Abstract This study investigated the production of Sangyod rice bran hydrolysate (SYRB) from Sangyod rice, focusing on incubation times (1, 3, and 5 h) and alcalase enzyme concentrations (0, 0.7, and 1% v/v). The results demonstrated a concentration-dependent relationship: higher alcalase concentrat...

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Bibliographic Details
Main Authors: Chakkapat Aenglong, Wanwipha Woonnoi, Supita Tanasawet, Wanwimol Klaypradit, Wanida Sukketsiri
Format: Article
Language:English
Published: SpringerOpen 2024-02-01
Series:Rice
Subjects:
Rice bran
Sangyod rice
Phenolic compound
Flavonoid
Amino acids
Online Access:https://doi.org/10.1186/s12284-024-00692-1

Internet

https://doi.org/10.1186/s12284-024-00692-1

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