Effects of Lactic Acid Bacteria Fermentation on Antioxidant Activity and Solubility of Rice Bran Protein

LI Peng; LIU Xiaolan

doi:10.13386/j.issn1002-0306.2024050317

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LI Peng, LIU Xiaolan. Effects of Lactic Acid Bacteria Fermentation on Antioxidant Activity and Solubility of Rice Bran Protein[J]. Science and Technology of Food Industry, 2025, 46(7): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050317.

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Effects of Lactic Acid Bacteria Fermentation on Antioxidant Activity and Solubility of Rice Bran Protein

LI Peng^1,,
LIU Xiaolan^{1, 2, ,}

1.
College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
2.
Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China

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Received Date: May 26, 2024
Available Online: January 24, 2025

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Abstract

In order to improve the poor water solubility of rice bran protein, fully demonstrate its biological activity, and expand its application in industries such as food, this article used rice bran protein powder as a raw material, first hydrolyzing rice bran protein with protease, and then fermented the rice bran protein hydrolysate with lactic acid bacteria to prepare products with high antioxidant activity. The results showed that the optimal enzymatic hydrolysis conditions were alcalase addition of 700 U/g, substrate concentration of 13% (w/v, calculated by protein), hydrolysis time of 3 h, hydrolysis pH of 8.5, and hydrolysis temperature of 60 ℃. The optimal fermentation condition was 2% (v/v, inoculation dose of 10⁸ CFU/mL) of Lactobacillus plantarum 13110, initial pH of fermentation medium 5.5, fermentation temperature of 31 ℃, and fermentation time of 36 h. Compared with the enzymatic hydrolysate of rice bran protein, after fermentation by Lactobacillus plantarum 13110, the DPPH free radical scavenging rate of the fermentation broth increased from 36.12% to 57.42% (sample protein concentration of 1 mg/mL), the ABTS⁺ free radical scavenging rate increased from 76.27% to 90.35% (sample protein concentration of 0.5 mg/mL), and the peptide components with molecular weight less than 1.0 kDa increased from 0.67% to 6.84%. The solubility of rice bran protein was only 13.43% at pH 7, while its solubility after enzymatic hydrolysis and fermentation was 72.12% and 85.38%, respectively. In summary, the synergistic fermentation of enzymes and bacteria can effectively improve the antioxidant activity and solubility of rice bran protein, providing technical support for the application of rice bran protein as a functional food substrate.
- rice bran protein,
- rice bran peptide,
- Lactic acid bacteria,
- fermentation,
- antioxidant activity

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Science and Technology of Food Industry

Effects of Lactic Acid Bacteria Fermentation on Antioxidant Activity and Solubility of Rice Bran Protein

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