谷朊粉活性肽的分离及其抗氧化性研究  

Study on isolation and antioxidant activity of wheat gluten bioactive peptides

作　　者：黄达明[1] 张玲[1] 管国强[1] 崔凤杰[1] 张志才[1] 刘芹[1] 赵继友[1] 钟媛[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2010年第4期108-110,共3页Science and Technology of Food Industry

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：为制备具有抗氧化活性的生物活性肽,采用中性蛋白酶和胰蛋白酶同时处理谷朊粉,对酶解产物进行超滤和葡聚糖Sephadex G-25凝胶柱层析分离,并对其各组分的抗氧化性进行研究,对抗氧化活性高的肽段进行分子量测定和氨基酸组成分析。结果显示,分子量小于3000Da的组分经葡聚糖Sephadex G-25凝胶柱层析以后得到2个肽段,其中WG-1具有最佳的DPPH.清除作用,清除率达到93%,氨基酸组成分析该组分中谷氨酸的含量较高。To prepare the wheat gluten bioactive peptides,various peptides in the wheat gluten protein hydrolysates were separated by ultrafitration and Sephadex G-25 gel filtration,then the scavenging capacity to hydroxyl free radical and themolecular weights of fraction peptides were determined and at the amino acids compositions of the optimal antioxidative peptide fractions were analyzed. The results showed that two fractional peptides were fractionated by Sephadex G-25 gel filtration from the soybean protein hydrolysates. WG-1 has the maximum scavenging rate to free radical 93%.The main acids in WG-i is glutamic acid.

关 键 词：双酶解 分子量 抗氧化活性 氨基酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]