• Journal of Chinese Institute of Food Science and Technology13(12):28-33

 

 

Study on in vitro hypocholesterolemic effects of white rice protein, brown rice protein, soybean protein and their hydrolysates

 

1. Zang and J. Wang

Abstract

The hypocholesterolemic effects of white rice protein (WRP), brown rice protein (BRP), soybean protein (SP), and their hydrolysates (WRPH, BRPH, and SPH) were identified using cholesterol micellar solution and Caco-2 cell. The bile acid binding ability was indentified using artificial bile acid solution. In cholesterol micellar solution, WRP had the lowest cholesterol-lowering ability(9.7%) and SPH had the highest(18%); all the proteins and their hydrolysates had the different bile-acid binding abilities (10%~16%); in Caco-2 cell, the cholesterol-lowering abilities of WRP, BRP, SP and their hydrolysates were 11%~20%.