大豆粉和稻壳固液混合发酵产物的抗氧化特征.

[Objectives]This study was aimed to use agricultural by-products soybean meal and rice husk as the natural culture medium to produce antimicrobial and antioxidant hydrolysates from Bacillus amyloliquefaciens XZ-173 in a mixed solid-liquid fermentation systems and to characterize the antioxidant activities of the hydrolysates.[Methods]After the fermentation process was carried out at 30℃ for 60 h,the fermentation crude extract(FCE)and the surfactant crude product(SCP) were obtained by suction filtration and acid precipitation method,respectively. Their antioxidant activities and reduction capability were evaluated.[Results]SCP had better surface activities and bacteriostasis than FCE,but FCE had better anti-oxidant activity than SCP. At the concentration of 2.0 mg·mL-1,the scavenging rates of ABTS+,DPPH,hydroxyl and superoxide anion radicals by FCE reached 33.88%,40.07%,29.19% and 88.50%,respectively. In contrast,SCP had relatively low activity in the removal of these radicals. FCE had higher capacity than SCP as indicated by the T-AOC and reducing power tests.[Conclusions]FCE was able to remove multiple oxidative radicals. Therefore,the products from microbial fermentation of soybean meal and rice husk were able to be used as natural active additives for the development of new food and feed products. [ABSTRACT FROM AUTHOR]