Research Article

Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Table 1

Uniform design for lactic acid bacteria fermentation of wheat germ.

RunIndependent variables (coded and uncoded)Responses
X1X2X3X4X5Y1Y2Y3Y4Y5Y6Y7

1(1) 6(3) 25(4) 3.5(9) 1/8(12) 0.6364.75.8403.5162. 718.916.419.1
2(2) 6(6) 30(8) 4.5(5) 1/6(11) 0.6275.06.4583.7115.57.553.410.4
3(3) 12(9) 40(12) 5.5(1) 1/2(10) 0.5304.96.5404.3190.012.133.59.0
4(4) 12(12) 45(3) 3.5(10) 1/8(9) 0.5265.69.0604.6126.52.327.82.0
5(5) 18(2) 20(7) 4.5(6) 1/6(8) 0.4273.37.4587.7137.514.724.96.1
6(6) 18(5) 30(11) 5.5(2) 1/2(7) 0.4333.56.9480.7158.95.532.15.2
7(7) 24(8) 35(2) 3.0(11) 1/10(6) 0.3345.99.7364.9157.31.468.928.6
8(8) 24(11) 45(6) 4.0(7) 1/7(5) 0.3375.18.0331.1152.725.926.813.2
9(9) 30(1) 20(10) 5.0(3) 1/4(4) 0.2244.18.9526.6151.823.965.010.7
10(10) 30(4) 25(1) 3.0(12) 1/10(3) 0.2347.910.5615.155.70.258.717.6
11(11) 36(7) 35(5) 4.0(8) 1/7(2) 0.1224.98.1611.9123.97.012.31.6
12(12) 36(10) 40(9) 5.0(4) 1/4(1) 0.1291.19.0582.154.02.217.66.0
ControlUnfermented wheat germ154.63.4845.036.064.439.5−29.6

X1: fermentation time (h); X2: fermentation temperature (°C); X3: initial pH; X4: solid/liquid ratio (g/mL); X5: inoculum amount (g); Y1: soluble protein content (mg/g); Y2: total phenolic content (mg/g); Y3: total sugar content (mg/g); Y4: reducing sugar content (mg/g); Y5: Fe2+ chelating activity (%); Y6: hydroxyl radical scavenging capacity (%); Y7: superoxide anion scavenging capacity (%).