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The effect of lactic acid bacteria fermentation on the antioxidant activity of wheat gluten pancreatin hydrolysates



The antioxidant activities of the fermented wheat gluten hydrolysates with different fermentation times were investigated to elucidate the impact of lactic acid bacteria (LAB) fermentation on the wheat gluten hydrolysates. Prior to LAB fermentation, wheat gluten was deamidated by hydrochloric acid and then hydrolysed by pancreatin to 12 and 24 h, respectively. Results showed that LAB fermentation had significant impacts on the enzymatic efficiency and antioxidant activities of wheat gluten. The degree of hydrolysis and protein recovery of hydrolysates gradually increased and then reached maximum values, respectively, when fermenting with LAB for 36 h. The hydrolysis degree and protein recovery of fermented pancreatin 24-h hydrolysates were larger than that of the fermented pancreatin 12-h hydrolysates during the whole fermentation. The antioxidant activity analysis revealed a marked increase and improvement in the scavenging activities of 1,1-Diphenyl-2-picrylhydrazyl·radicals, hydroxyl radicals and oxygen radical absorbance capacity, while the scavenging activities of ABTS+ radical decreased as the fermentation time extended. The antioxidant activities of pancreatin 24-h hydrolysates were higher than that of the pancreatin 12-h hydrolysates during the whole LAB fermentation.