Raw sauce from rice dreg protein (RDP) has significant antioxidant activity.Antioxidant activity of RDP raw sauce was evaluated by detecting reducing power,DPPH radical scavenging activity,metal ions chelation ability and anti-lipid peroxidation ability.Correlation between antioxidant activity and fermentation temperature of RDP raw sauce was examined.Some antioxidants such as total phenols and 5-HMF were analyzed by Folin-Ciocalteu and HPLC to clarify influence of fermentation temperature on antioxidants in RDP raw sauce,and then different RDP raw sauce fermented under different temperature were applied to preserve pork.The results showed that reducing power,metal ions chelation and anti-lipid peroxidation ability of RDP raw sauce increased with increasing of fermentation temperature,but DPPH radical scavenging activity from high to low at different temperature was 50 ℃ > 20 ℃ > 35 ℃.Contents of antioxidants kept the same tendency width antioxidant activity,namely,the content of antioxidants in RDP raw sauce fermented under 50 ℃ was the highest.Wherein the content of 5-HMF at 50 ℃ was significantly higher than those at 35 ℃ and 20 ℃,so it could be an important contributor to antioxidant activity of RDP raw sauce.It could be concluded that high temperature fermentation was helpful for improving antioxidant activity of RDP raw sauce,and enhancing food preservation effect due to its antioxidant activity.
CHANG Jing,YUAN Jiang-lan,KANG Xu,HUANG Ya-ming,CHEN Xiao-min.
Correlation between antioxidant activity and fermentation temperature of raw sauce from rice dreg protein[J]. Food and Fermentation Industries, 2017, 43(2): 141