2026-10-15T06:11:55Z https://www.scidb.cn/oai

10.57760/sciencedb.nprd.00312 2026-07-16T15:55:21Z

2026-07-16 Process optimization and antioxidant activity study of wheat bran hydrolysate prepared by combined anti-nutritional factor removal and enzymatic hydrolysis doi:10.57760/sciencedb.nprd.00312 en An integrated process for antinutritional factor removal coupled with synergistic enzymatic hydrolysis was constructed and optimized to prepare wheat bran hydrolysates. The physicochemical properties and in vitro antioxidant activity of the hydrolysates were subsequently investigated. Pretreatment with phytase–amylase–glucoamylase achieved removal efficiencies of 92.63% for phytic acid and 77.97% for starch. Building upon single-factor experiments, response surface methodology was employed to optimize papain hydrolysis. The optimal parameters were determined as follows: substrate concentration 9.7%, enzyme dosage 1.3% (2 600 U/g substrate), temperature 50 °C, and hydrolysis time 3.2 h. Under these conditions, the degree of hydrolysis (DH) of wheat bran protein reached 6.15%, with a soluble solids content (SSC) of 28.35%. Further synergistic hydrolysis was performed with the addition of 0.2% flavourzyme (400 U/g substrate). The DH was increased to 10.07%. The resulting hydrolysates contained 91.91% of molecular weight components below 3 kDa and 79.14% of components below 1 kDa. The wheat bran hydrolysates presented bright yellow color and exhibited the highest solubility under alkaline conditions. Antioxidant assays indicated that both the crude hydrolysates and their ultrafiltrated fractions possessed broad-spectrum and high-efficiency radical scavenging capacities. The fraction with molecular weight less than 1 kDa showed the best antioxidant activity. Its IC₅₀ values against DPPH radical, ABTS cation radical, hydroxyl radical and superoxide anion radical were 0.48 mg/mL, 0.14 mg/mL, 0.85 mg/mL and 2.18 mg/mL, respectively. This study demonstrates that the technique combining anti-nutritional factor removal and composite enzymatic hydrolysis effectively disrupts the dense structural barrier of wheat bran, enabling the efficient removal of anti-nutritional factors while enhancing the degree of protein hydrolysis and the enrichment of highly active small-molecule components. These findings provide a theoretical basis for the functional development of wheat bran hydrolysates. Wheat bran; enzymatic hydrolysate; removal of anti-nutritional factors; extraction process; antioxidant activity liu yang RESTRICTED dataset Science Data Bank