水解脱脂麦胚蛋白工艺及抗氧化性

以水解度为指标，采用碱性蛋白酶对脱脂小麦胚芽蛋白进行水解，优化水解条件，当在pH 8、温度50 ℃、加酶量5.0%、底物质量分数4.0%的条件下，水解度达20.08%。优化条件下，得到水解物的溶解度、吸水性、吸油性分别为48.59%，13.77、9.86 g/100 g。热特性分析结果表明，水解物在200 ℃以内具有良好的热稳定性；通过红外光谱分析水解后的麦胚蛋白结构；由基质辅助激光解吸电离串级飞行时间质谱仪对分子质量的测定结果表明，水解物的分子质量大部分集中在2 000 D以下；体外抗氧化实验表明，水解物有良好的抗氧化性。

Hydrolysis and Antioxidant Activity of Defatted Wheat Germ Protein

The enzymatic hydrolysis of defatted wheat germ protein using alkaline protease was optimized based on degree
of hydrolysis (DH). When the hydrolysis was carried out at 50 ℃ with an initial pH of 8 at an enzyme dose of 5.0% and a
substrate concentration of 4.0%, a DH value up to 20.08% was achieved and the hydrolysate showed 48.59%, 13.77 and
9.86 g/100 g for solubility, hygroscopicity and oil absorption, respectively. Thermal analysis indicated that the hydrolysate
was thermally stable at a temperature below 200 ℃, and its structure was analyzed as well by infrared spectroscopy.
MALDI-TOF-TOF mass spectrometry data showed that the molecular weights of its major components were below 2 000 D.
Meanwhile, this hydrolysate exhibited a strong antioxidant activity in vitro.