固态发酵菜子粕制备的菜子蛋白质的抗氧化活性

Antioxidant Activity of Rapeseed Protein from Solid State Fermentation of Rapeseed Meal

综合评价用固态发酵法制备的菜子蛋白质的抗氧化活性。结果表明,发酵后菜子蛋白质粗品对超氧阴离子、DPPH和羟自由基的清除作用及其总抗氧化能力明显优于发酵前的菜子蛋白质,说明发酵后菜子蛋白质有较好的抗氧化活性。

The antioxidant activity of rapeseed protein obtained from solid state fermentation of rapeseed meal was comprehensively evaluated.Results showed that the scavenging ability of superoxide anion,DPPH,hydroxyl radical and total antioxidant of fermented rapeseed meal protein was significantly higher than that of unfermented rapeseed protein,indicating that rapeseed protein has better antioxidant activity after fermentation.