Physicochemical Properties and Antioxidant Activity of Protein in Selenium-enriched Brown Rice

Three kinds of selenium-enriched brown rice were used as raw materials to analyze the physicochemical properties of brown rice and protein and the antioxidant activity of selenium-enriched brown rice protein. The research results demonstrated that the contents of selenium in selenium-enriched brown rice increased significantly compared with ordinary brown rice (P<0.05).Selenium-enriched treatment could increase the contents of crude protein in brown rice, decrease myristic acid contents and increase stearic acid contents. Compared with ordinary brown rice protein, the contents of methionine in selenium-enriched brown rice protein was increased, while cysteine contents was decreased significantly. Selenium-rich treatment had no significant effect on the molecular weight and subunit of the protein, but it could increase β-sheet, unordered contents, reduce β-turns, α-helix contents. The selenium-enriched brown rice protein had strong DPPH free radical, hydroxyl radical scavenging ability and reducing power, which were significantly higher than that of ordinary brown rice protein showed strong in vitro antioxidant activity.