啤酒糟醇溶蛋白酶法水解及水解产物的抗氧化研究  

Enzymatic Hydrolysis of Alcohol Soluble Protein from Brewer's Spent Grain and the Antioxidant Properties of the Hydrolysates

作　　者：唐德松[1] 何元哲[1] 李冰[1] 李琳[1] 张朝华[1] 

机构地区：[1]华南理工大学轻工与食品学院轻化工研究所

出　　处：《食品与发酵工业》2010年第2期85-89,共5页Food and Fermentation Industries

基　　金：广东省教育厅产学研基地科技成果转化重大项目(cgzhzd0704);广东省自然科学基金研究团队项目(05200617);广东省科技攻关项目(2007B020801001)

摘　　要：用碱性蛋白酶(Alcalase)对啤酒糟醇溶蛋白进行水解,并使用正交试验设计以水解度为指标对酶法水解进行了优化。结果表明,啤酒糟醇溶蛋白的酶解最优条件为底物浓度2%,酶解温度60℃,pH9.5,酶浓度(E/S)0.096 AU/g,酶解时间3h。以DPPH自由基清除率和羟自由基清除率为指标,用抗坏血酸做对照,对酶解产物的抗氧化活性进行了分析。分别得到了两种自由基清除的最优酶解条件。啤酒糟醇溶蛋白酶解产物对不同自由基的最佳清除作用的水解条件不一致,可能与所产生的多肽对几种自由基的清除机理有关。Enzymatic hydrolysis of alcohol soluble protein from brewer＇s spent grain by Alcalase was optimized by orthogonal test. Results indicated that the best enzymatic hydrolysis condition was substrate concentration of 2% , temperature of 60% , pH9.5, Enzyme/protein ratio at 40 μL/g and hydrolysis for 3 hours. Antioxidant properties of the hydrolysates were analyzed using scavenging effect toward DPPH radical and hydroxy radical; Vc was used as the positive control compounds. The results indicated that the optimum scavenging effect of the hydrolysates toward the two kinds of free radical obtained from different hydrolysis conditions.

关 键 词：啤酒糟 醇溶蛋白 酶法水解 抗氧化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]