| 酶法水解麦胚蛋白及其产物的抗氧化活性研究 |
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| 引用本文： | 王琪,王月慧,吴永宁,向莉,徐远阳. 酶法水解麦胚蛋白及其产物的抗氧化活性研究[J]. 粮食与饲料工业, 2012, 12(2): 41-44 |
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| 作者姓名： | 王琪 王月慧 吴永宁 向莉 徐远阳 |
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| 作者单位： | 1. 武汉工业学院食品科学与工程学院,湖北武汉,430023
2. 武汉工业学院食品科学与工程学院,湖北武汉 430023;中国疾病预防控制中心营养与食品安全所,北京 100021 |
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| 基金项目： | 国家"863"计划项目课题 |
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| 摘 要： | 选择碱性蛋白酶、中性蛋白酶、胰酶、木瓜蛋白酶和风味蛋白酶5种蛋白酶对麦胚蛋白进行水解,并考察其水解产物的抗氧化活性。结果表明,中性蛋白酶为制备麦胚抗氧化肽的最适蛋白酶,其最佳水解条件为:底物质量分数4%,酶添加量6 000U/g,酶解温度50℃,pH值7.5,水解至270min时抗氧化活性最大。
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| 关 键 词： | 麦胚蛋白 酶法水解 抗氧化活性 |
Enzymatic hydrolysis of wheat germ protein and antioxidant activity of the product |
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| Wang Qi , Wang Yuehui , Wu Yongning , Xiang Li , Xu Yuanyang. Enzymatic hydrolysis of wheat germ protein and antioxidant activity of the product[J]. Cereal & Feed Industry, 2012, 12(2): 41-44 |
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| Authors: | Wang Qi Wang Yuehui Wu Yongning Xiang Li Xu Yuanyang |
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| Affiliation: | 1 (1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;2.Institute for Nutrition and Food Safety,Chinese Center for Disease Control and Prevention,Beijing 10021,China) |
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| Abstract: | The wheat germ protein was hydrolyzed by five proteases including alkaline protease,neutral protease,pancreatin,papain and flavored proteinase.The antioxidant activity of the hydrolysis products was determined.The results showed that: Neutral protease was the optimal enzyme for the preparation of antioxidant peptides from wheat germt;The optimum hydrolytic conditions were as that: substrate concentration of 4%(w/w),neutral protease addtion of 6 000 U/g,50℃,pH7.5;Under the conditions,the antioxidant activity of hydrolysate attained maximum at 270 min. |
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| Keywords: | wheat germ protein enzymatic hydrolysis antioxidant activity |
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