碱性蛋白酶水解时间对玉米谷蛋白理化性质及抗氧化活性的影响

为探究碱性蛋白酶(alcalase)水解对玉米谷蛋白理化性质及抗氧化活性的影响，对不同水解时间获得的玉米谷蛋白水解物的表面疏水性、二硫键含量、热性能、分子质量分布、抗氧化活性等进行了评价。结果表明：碱性蛋白酶水解对玉米谷蛋白的性质有显著影响，分子质量和二硫键含量显著降低(P<0.05),与玉米谷蛋白相比其水解物具有较高的溶解性、起泡性、乳化性和热稳定性。此外，玉米谷蛋白水解产物具有良好的抗氧化性能，当水解时间为150 min时玉米谷蛋白水解物的DPPH自由基清除为(54.46±1.43)%,羟自由基(·OH)清除率为(74.06±1.49)%,Fe²⁺螯合力为(86.69±1.35)%。

Effect of Hydrolysis Time on the Physicochemical Property and Antioxidant Activity of Corn Glutelin by Alkaline Protease

To investigate the effects of hydrolysis time on the physicochemical property and antioxidant activity of corn glutelin by alkaline protease hydrolysis, the surface hydrophobicity, disulfide bond content,thermal properties, molecular weight distribution and antioxidant properties of corn glutelin hydrolysates obtained by alkaline protease at different hydrolysis times were evaluated. The results showed that alkaline protease hydrolysis influenced the properties of corn glutelin significantly, and the molecular weight and disulfide bond content were significantly decreased (P < 0.05). Corn glutelin hydrolysates had higher solubility, foaming, emulsification and thermal stability compared with the corn glutelin. In addition, the hydrolysates of corn glutelin had excellent antioxidant properties. When the hydrolysis time was 150 min, the DPPH radical scavenging rate of corn gluten hydrolysate was (54.46±1.43) %, the hydroxyl radical (·OH) scavenging activity was (74.06±1.49) %, and the chelating capacity of Fe2+ was (86.69±1.35) %.