| 酶解麦胚蛋白制备抗氧化肽的研究 |
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| 引用本文： | 程云辉,王璋,许时婴. 酶解麦胚蛋白制备抗氧化肽的研究[J]. 食品科学, 2006, 27(6): 147-151 |
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| 作者姓名： | 程云辉 王璋 许时婴 |
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| 作者单位： | 江南大学食品学院； 长沙理工大学生物与食品工程系 |
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| 摘 要： | 通过单因素试验和响应面分析,确定了采用碱性蛋白酶ProleatherFG-F制备麦胚抗氧化肽的最佳酶解条件为:[S]5.00%、[E]/[S]4.90%～5.05%、pH9.5、温度53.30～54.50℃、时间3.8h,该条件下制备的麦胚抗氧化肽对DPPH自由基和超氧阴离子自由基的清除率分别为59.55%和56.38%。
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| 关 键 词： | 麦胚蛋白 抗氧化肽 酶解 响应面分析 |
| 文章编号： | 1002-6630（2006）06-0147-05 |
| 收稿时间： | 2006-03-31 |
| 修稿时间： | 2006-03-31 |
Preparation of Antioxidant Peptide from Wheat Germ Protein by Enzymatic Hydrolysis |
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| CHENG Yun-hui,WANG Zhang,XU Shi-ying. Preparation of Antioxidant Peptide from Wheat Germ Protein by Enzymatic Hydrolysis[J]. Food Science, 2006, 27(6): 147-151 |
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| Authors: | CHENG Yun-hui WANG Zhang XU Shi-ying |
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| Affiliation: | 1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.Department of Biology and Food Engineering, Changsha University of Science and Technology, Changsha 410015, China |
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| Abstract: | The optimum enzymatic hydrolysis parameters were determined by single-factor test and response surface analysis. It was shown that the optimum hydrolytic conditions for preparing wheat germ antioxidant peptide by protease Proleather FG- F were: [S]5.00%, [E]/[S]4.90%～5.05%, pH9.5, temperature 53.30～54.50℃, and time 3.8h. Furthermore, wheat germ peptide prepared on these conditions showed that the strong scavenging activities of DPPH radical and the superoxide anion-radical could reach the scavenging rate as 59.55% and 56.38%, respectively. |
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| Keywords: | wheat germ protein antioxidant peptide enzymatic hydrolysis response surface analysis |
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