生物酶解法制备玉米胚芽粕醇溶蛋白抗氧化肽的工艺研究
Study on Preparation of Antioxidant Peptides from Corn Germ Meal Gliadin by Biological Enzymolysis

作者: 于亚莉 :吉林大学食品科学与工程学院,吉林 长春; 王立军 , 宋雪梅 , 刘静波 :吉林大学食品科学与工程学院,吉林 长春 ;

关键词: 玉米胚芽粕醇溶蛋白抗氧化肽Corn Germ Meal Gliadin Aantioxidant Peptide

摘要:
玉米胚芽粕是以玉米胚芽为原料,经压榨或浸提取油后的副产品。玉米胚芽粕中含粗蛋白质18%~20%,是一种优良的蛋白质资源。蛋白质种类为碱溶蛋白、醇溶蛋白、清蛋白和球蛋白。本文以玉米胚芽粕醇溶蛋白为原料,以水解度(DH)和酶解物DPPH自由基清除率为考量指标,设计单因素和响应面研究模型,对玉米胚芽粕醇溶蛋白抗氧化肽可控酶解技术进行了研究。研究结果表明:采用碱性蛋白酶作用于玉米胚芽醇溶蛋白,在pH为8,酶解温度40℃,酶解时间105 min条件下,玉米胚芽醇溶蛋白水解度(DH)高达21.56%,酶解产物相应的DPPH自由基清除率为 37.55%。

Abstract: Corn germ meal is the by-products of the corn germ. Corn germ meal is an excellent protein re-source that contains about 18% to 20% of crude protein. The protein types are alkaline-soluble protein, gliadin, albumin and globulin. In this paper, alcohol soluble protein from corn germ meal was used as raw material, we took the degree of hydrolysis (DH) of alcohol soluble protein and the free radical scavenging rate of DPPH as the index, designed the single factor test and response surface methodology, studied the controlled enzymatic hydrolysis technology of alcohol soluble protein antioxidant peptides from corn germ meal. Results indicated that: Using alkaline protease to act on the alcohol soluble protein from corn germ meal, and under the condition of pH 8, hydrolysis temperature of 40oC, and enzymolysis time 105 min, hydrolysis degree (DH) of corn germ meal gliadin is up to 21.56%, enzymatic hydrolysate’s DPPH radical scavenging rate of corresponding hydrolysates was 37.55%.

文章引用: 于亚莉 , 王立军 , 宋雪梅 , 刘静波 (2017) 生物酶解法制备玉米胚芽粕醇溶蛋白抗氧化肽的工艺研究。 农业科学, 7, 44-53. doi: 10.12677/HJAS.2017.71006

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