| The corn germ meal was used as raw material, and the solid state fermentation was carried out with Aspergillus oryzae. Then the corn germ protein was extracted from the fermented product, and the antioxidation, surface hydrophobicity, sulfhydryl content and amino acid content of the corn germ protein were compared before and after fermentation. With soluble protein content as an index, the optimal fermentation conditions were determined by single factor experiment and orthogonal experiment as follows: inoculation amount 7.2×108 CFU/g, fermentation time 6 h, ratio of material to liquid 1∶?2.5. Under the optimal conditions, the soluble protein content in corn germ protein was 0.827 g/g.In comparison with the protein extracted from unfermented corn germ meal, the free sulfhydryl content and surface hydrophobicity of the protein extracted from fermented corn germ meal increased by 1.5 μmol/g and 10.3 respectively, the total amino acid content and total hydrophobic amino acid content increased by 12.49 percentage points and 6.29 percentage points respectively, the antixoidant capacity(including DPPH free radical scavenging rate and reducing power) also increased. |
