双酶法水解小麦面筋蛋白提高产物抗氧化活性  

Increase of antioxidant activities of wheat gluten hydrolate by combined different proteases system

作　　者：林琳[1] 张玲[1] 崔凤杰[1] 黄达明[1] 张志才[1] 刘芹[1] 赵继友[1] 仲媛[1] 

机构地区：[1]江苏大学食品与生物工程学院,镇江212013

出　　处：《食品科技》2009年第12期186-190,共5页Food Science and Technology

基　　金：江苏省教育厅自然科学基金(07KJD350034);江苏大学高级人才基金资助项目(07JDG020)

摘　　要：在前期工作的基础上,探索双酶法协同水解小麦面筋蛋白获得最大抗氧化活性的相关条件。结果表明,中性蛋白酶和胰蛋白酶组合可有效水解小麦面筋蛋白;中性蛋白酶和胰蛋白酶的比例为2∶1时,水解产物抗氧化性活性最强,其最优工艺条件为:底物浓度90g/L,pH为9,加酶量为0.07g,水解温度为50℃,最佳水解时间为1.5h。在此最适条件下,水解时间为1.5h后DPPH清除率可达到91.86%Based on previous study,the related conditions for obtaining higher antioxidant activity of the wheat gluten hydrolyzed with combined preteases system were well investigated in the present paper. The results showed that the combination of trypsin and neutral protease can efficiently hydrolyze wheat gluten. When ratio of trypsin to neutral protease was set as 2∶1,antioxidant activity of the hydrolate was highest. Other optimum conditions were obtained by one-factor-at-a-time and Orthogonal test design,and as follows： enzyme dosage 0.07 g, mass concentration of substrate 90 g/L, pH 9, hydrolysis temperature 50 ℃. Under the optimum conditions, the DPPH radical scavenging activities reached to 91.86% after 1.5 h hydrolysis.

关 键 词：小麦面筋蛋白 双酶法 酶解 抗氧化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]