期刊论文

Study on antioxidant properties of defatted rice bran protein by enzymatic hydrolysis

中文

粮食与油脂

1008-9578

2012

10

15-19

10.3969/j.issn.1008-9578.2012.10.007

国家自然科学基金（31050012） 公益性行业（农业）科研专项经费项目（200903043–2） 湖南省自然科学基金（12JJ4024）

本校为第一机构

以脱脂米糠为原料,采用碱性蛋白酶、酸性蛋白酶和中性蛋白酶酶解制备米糠蛋白,并将制备酶解液与抗坏血酸在超氧阴离子自由基（O2-.）清除率、羟自由基（.OH）清除率、H2O2清除能力及还原能力等方面进行比较,研究米糠蛋白抗氧化活性。结果表明,米糠蛋白具有较强抗氧化活性,虽效果不如抗坏血酸;但对超氧阴离子自由基（O2-.）（最高为98.41%）、羟自由基（.OH）（最高达97.04%）及H2O2均有不同程度清除作用,并具有一定还原能力;且抗氧化能力与添加量存在一定量效关系,其中还出现有促氧化特殊现象。

Defatted rice bran which used as raw material in the present paper was enzymatic hydrolyzed by alkaline protease, acidic protease, and neutral protease. In order to study antioxidant activity of prepared rice bran protein, scavenging activity to superoxide radical, hydroxyl free radical, hydrogen peroxide, and reducing ability were compared between enzymatic hydrolysate and ascorbic acid. Antioxidant activities of rice bran protein were evaluated according to IC50. The results indicated that prepared rice bran protein had great antioxidant acti...