Structural Characterization, Physicochemical Stability, and Antioxidant Activity of Rice Glutelin Hydrolysates
Abstract
Rice glutelin hydrolysates (RGHs) with different degrees of hydrolysis (DH) were prepared using papain, and the structural characterization, physicochemical stability, and antioxidant activity of RGH were analyzed. Results showed that RGH primarily consisted of low molecular weight (MW) peptides (<3 kDa), with hydrophobic/aromatic amino acid content increasing with DH. Higher DH level led to reduced average particle size and zeta potential of RGH. Structurally, as DH increased, a decrease in α-helix content alongside increased β-sheet/random coil ratios was observed in RGH, indicating a transition towards a more disordered structure in RGH. Furthermore, the antioxidant activity of RGH was significantly enhanced with the increase in DH, with RGH-18 showing the highest bioactivity. RGH maintained stability and antioxidant capacity under gastrointestinal digestion as well as various environmental stresses, including varying pH and temperatures, and the presence of metal ions. Cellular experiments demonstrated that RGH-18 alleviated H2O2-induced oxidative damage in HepG2 cells, likely by inhibiting Keap1 and activating Nrf2 via the Keap1/Nrf2 pathway. This study supports the potential of RGH as a functional ingredient and provides insights for targeted rice peptide production.