啤酒糟蛋白抗氧化肽的酶法制备及其体外抗氧化活力  

Enzymatic Preparation and Antioxidant Activity in vitro of Brewer's Spent Grain Antioxidant Peptides

作　　者：宗绪岩[1] 刘长江[1] 李丽[1] 刘玲[1] 

机构地区：[1]沈阳农业大学食品学院,沈阳110866

出　　处：《沈阳农业大学学报》2010年第2期231-234,共4页Journal of Shenyang Agricultural University

摘　　要：为了更好地了解和研究啤酒糟蛋白的酶水解特性,选取了4种微生物蛋白酶(Alcalase、Flavourzyme、Neutrase和Protamex)对啤酒糟蛋白进行水解试验,并监测反应过程中水解度的变化和中间产物的还原力改变。结果表明:Alcalase的水解啤酒糟蛋白能力最强,在水解接近3h时基本达到DHmax。水解度的变化同还原力的变化并不完全符合对应关系,在接近DHmax时,还原力的变化随着水解的进行波动很大,还原力的极值点也基本都出现在水解度曲线的拐点附近,说明抗氧化活力同水解度的变化并不完全符合对应关系。The characteristic of enzymatic hydrolyzed brewer＇s spent grain （BSG） protein was studied. Four microbial proteinases （Alcalase, Flavourzyme, Neutrase and Protamex） were chosen, the change of degree of hydrolysis （DH） and the change of reducing power （RD） were measured. Alcalase had the powerful hydrolyzed ability for BSG protein, and the DHmax was almost got at 3h. The change of DHs had no corresponding relation with RD. RDs were fluctuated near DHmaxs, and RDmaxs almost presented about times when inflexions appeared as DH curves. Antioxidant activity had no corresponding relation with the change of DHs.

关 键 词：啤酒糟 蛋白 蛋白酶 水解度 还原力 

分 类 号：TS261.9[轻工技术与工程—发酵工程]