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标题：Scavenging Activity of Enzymatic Hydrolysates from Wheat Bran
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作者：Wang, Jing ; Yuan, Xiaoping ; Sun, Baoguo 等
期刊名称：Food Technology and Biotechnology
印刷版ISSN：1330-9862
电子版ISSN：1334-2606
出版年度：2009
卷号：47
期号：1
页码：39-46
出版社：Sveuciliste u Zagrebu - Faculty of Food
摘要：Wheat bran was destarched and deproteinated by α-amylase, protease and amyloglucosidase successively, and further hydrolyzed using Bacillus subtilis xylanases. The yield of enzymatic hydrolysates from wheat bran (EHWB) was 1.84 %. The total phenolics were 0.3712 g of ferulic acid equivalents per gram of EHWB. The antioxidant potency of EHWB was evaluated using different assays, such as iron ion chelation, reducing power, scavenging activity against 2,2’-diphenyl-1-picrylhydrazyl (DPPH) and reactive oxygen species under in vitro conditions. EHWB exhibited an effective ferrous ion chelating activity and strong reducing power. It also showed a high DPPH radical scavenging activity (89.4 %) at 5.0 mg/mL, which was comparable to that of the synthetic antioxidant, butylated hydroxytoluene. EHWB also exerted a marked scavenging effect on ·OH with an EC50 value of 0.46 mg/mL, which was lower than that of mannitol (1.03 mg/mL), a classical hydroxyl radical scavenger, and obvious antioxidant activities toward O2·- and H2O2.
关键词：antioxidant activity; enzymatic hydrolysates; iron chelation; oxidative stress; wheat bran; xylanases