The protein components of millet bran(albumin,globulin,gliadin and glutenin)were extrac-ted by enzymatic classification method.On the basis of single factor experiments,the extraction process of millet bran protein was optimized by response surface methodology.The in vitro antioxidant capacity of the four fractions was evaluated by ABTS+·,·OH and DPPH·scavenging assays.The results showed that the optimal extraction conditions of millet bran protein were enzyme addition 2.10％(based on the mass of defatted millet bran),enzymatic hydrolysis temperature 51 ℃,pH 9.2,enzymatic hydrolysis time 2.0 h.Under the conditions,the extraction rate of millet bran protein was 56.83％.The four com-ponent proteins had certain scavenging capacity on ABTS+·,·OH and DPPH·.When the sample mass concentration was 2.50 mg/mL,glutenin had the strongest scavenging capacity to ABTS+·with a clearance rate of 81.60％,and gliadin had the strongest scavenging capacity on·OH and DPPH·,with a clearance rate of 63.63％and 96.38％,respectively.
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