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Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation

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Journal of Food Science and Technology : Volume 49

Journal of Food Science and Technology : Volume 48

Journal of Food Science and Technology : Volume 47

Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation

Content Provider	Springer Nature Link
Author	Niu, Li Ya Jiang, Shao Tong Pan, Li Jun
Copyright Year	2011
Abstract	Defatted wheat germ peptides (DWGPs) were prepared by fermentation with Bacillus Subtilis B1 and the antioxidant activities of DWGPs were investigated. The fermentation condition was optimized by response surface method (RSM) with three factors and three levels according to Box-Behnken theory. A maximal yield of DWGPs was achieved 8.69 mg/mL under optimal conditions: inoculum size 8%, fermentation temperature 31 °C and time 48 h. The main portion in the hydrolysates after fermentation was not free amino acid but peptide. The main molecular weight distribution of DWGPs was lower than 1000 Da. A positive correlation (R$^{2}$ = 0.9911) was found between concentration of DWGPs and total antioxidant capacity (T-AOC). DWGPs presented a significant does-dependent on scavenging activities of DPPH, hydroxyl and superoxide anion radicals. The EC$_{50}$ values for the scavenging rates of DPPH, hydroxyl and superoxide anion radicals were 3.16 mg/mL, 6.04 mg/mL and 7.46 mg/mL, respectively. The results suggested that DWGPs produced by fermentation could be used as a promising antioxidant ingredient.
Starting Page	53
Ending Page	61
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	50
Issue Number	1
e-ISSN	09758402
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-03-31
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Defatted wheat germ peptides Fermentation Bacillus Subtilis B1 Free radical scavenging activity Nutrition Food Science Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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