酶解麦麸产品抗氧化活性研究  

Antioxidant activity of enzymic-hydrolyzed products from wheat bran

作　　者：欧仕益[1] 张璟[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品与机械》2005年第6期17-19,共3页Food and Machinery

基　　金：广州市科技攻关项目(项目编号:2003Z3-E0061)

摘　　要：采用黑曲霉发酵制备阿魏酸酯酶和阿拉伯木聚糖酶混合酶制剂,利用该酶制剂降解麦麸获得麦麸酶解产物(E-HWB);通过测定它的DPPH清除能力、还原能力和对亚油酸过氧化的抑制作用,探讨了其抗氧化能力。结果表明,EHWB的抗氧化活性强于Vc及阿魏酸,是一种天然、无毒、高效的天然抗氧化剂。Mixture of arabinoxylanase and ferulic esterase prepared by Aspergilus niger fermentation were used to hydrolyze de-starched and de-proteinized wheat bran, the antioxidant activity of the hydrolyzates（EHWB） were estimated based on its DPPH scavenging capacity, reducing power and protection against peroxidation of linoleic acid. The results showed that EHWB, as a natural antioxidant, has a higher antioxidant activity than Vc and ferulic acid.

关 键 词：麦麸 酶解产物 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]