| 不同酶解法水解黑龙江小麦麦胚蛋白的抗氧化功能比较研究 |
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| 引用本文： | 杨铭铎,吴莹莹,张洪微.不同酶解法水解黑龙江小麦麦胚蛋白的抗氧化功能比较研究[J].食品科学,2011,32(2):124-126. |
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| 作者姓名： | 杨铭铎 吴莹莹 张洪微 |
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| 作者单位： | 1.哈尔滨商业大学中式快餐研究发展中心博士后科研基地 2.哈尔滨商业大学食品工程学院 3.黑龙江八一农垦大学食品学院 |
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| 基金项目： | 黑龙江省自然科学基金项目(C201041); 人事部留学人员科技活动择优资助项目(200306AD) |
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| 摘 要： | 通过采用四种不同蛋白酶对麦胚蛋白分别进行单酶水解、双酶同步水解和分步水解，以水解产物的水解度和抗氧化性为指标，比较研究麦胚蛋白的酶解方法与水解物的抗氧化功能的关系。结果表明：单酶水解时碱性蛋白酶的水解物抗氧化效果最好，DPPH 自由基清除率达到39.74%；双酶分步水解的效果优于双酶同步水解，其中先加碱性蛋白酶后加木瓜蛋白酶效果最好，DPPH 自由基清除率达到45.36%。因此选择先加碱性蛋白酶后加木瓜蛋白酶作为水解麦胚蛋白最佳工艺。
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| 关 键 词： | 双酶法 麦胚蛋白水解物 抗氧化性 |
Comparative Study of DPPH Free Radical Scavenging Activity of Germ Protein of Wheat Grown in Heilongjiang Enzymolyzed in Different Ways |
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| YANG Ming-duo,WU Ying-ying,ZHANG Hong-wei.Comparative Study of DPPH Free Radical Scavenging Activity of Germ Protein of Wheat Grown in Heilongjiang Enzymolyzed in Different Ways[J].Food Science,2011,32(2):124-126. |
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| Authors: | YANG Ming-duo WU Ying-ying ZHANG Hong-wei |
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| Affiliation: | 1. Postdoctoral Research Base of Chinese Fast Food Research and Development Center, Harbin Commerce University, Harbin
150076, China；2. College of Food Engineering, Harbin Commerce University, Harbin 150076, China；3. College of Food Science,
Heilongjiang Bayi Agricultural University, Daqing 163319, China |
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| Abstract: | In the present study,four different types of proteases were utilized to hydrolyze germ protein of wheat grown in Heilongjiang(prepared by alkaline extraction and subsequent acid precipitation)in different ways,i.e.,single-enzyme hydrolysis as well as one-step and stepwise double-enzyme hydrolysis.After the completion of hydrolysis,degree of hydrolysis and DPPH radical scavenging activity were measured to comparatively study the relationship between hydrolysis way and free radical scavenging effect of wheat ... |
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| Keywords: | double-proteases hydrolysis wheat germ protein antioxidant effect |
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