Preparative separation of value-added peptides from rice bran proteins by high-performance liquid chromatography

Abstract Peptides from rice bran protein were investigated because of their potential usefulness in industrial food uses. Peptides were generated from defatted rice bran by treatment with a commercial protease to 7.6% peptide bond hydrolysis. Protein hydrolysates were separated into 20 peaks by quaternary methylamine anion-exchange HPLC on a 25 mm×30 cm column with 96% recovery. Out of 12 peptide fractions, the first four contained 37 and 57% of the total protein and amide in the hydrolysate, respectively. Since glutamic acid in peptides is a potent flavor enhancer, these peptides can serve as an excellent source of flavor enhancing ingredients after further deamidation. An HPLC method was developed for the potential commercial scale-up preparation of these functional peptides for food use leading to new value-added products from the under-utilized rice bran.