超声波频率对谷朊粉酶解产物抗氧化性的影响  

Effects of Ultrasonic Frequency on Antioxidation Capacity of Wheat Gluten Hydrolysate

作　　者：苏春燕[1] 朱科学[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2010年第9期1-4,共4页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2008AA10Z312)

摘　　要：随着谷朊粉产量日益增大,研究谷朊粉的新用途已经势在必行。采用碱性蛋白酶酶解谷朊粉,研究了超声波不同频率对谷朊粉水解度以及酶解产物产物抗氧化能力的影响,为拓宽谷朊粉的应用范围提供一定的理论基础。试验结果表明:经过超声波辅助酶解,水解度和酶解产物的抗氧化能力都有所提高,低频辅助酶解效果最佳,水解度提高至5.16%,比未加超声波时(空白)高出1.06%;酶解产物亚铁离子螯合能力的IC50值为0.515 mg/mL,比空白(0.792 mg/mL)小0.277 mg/mL;当酶解产物的蛋白质质量浓度为2.4 mg/mL时,还原能力达到0.378,比空白高出0.048。To provide a theoretical basis for broadening the application of gluten,wheat gluten was hydrolyzed by alcalase and the effect of ultrasonic frequency on the hydrolysis degree and antioxidation capacity of the hydrolysate was studied.Results： Ultrasonic treatment improves the enzymatic hydrolysis and the antioxidation capacity of the product.Low-frequency ultrasonic results in the best effect,leading hydrolysis degree to 5.16%,higher than the blank by 1.06%,and the IC50 value of the chelating capacity of the hydrolyte,ferrous iron,is 0.515 mg/mL,lower than the blank by 0.277 mg/mL;and when the protein concentration of the enzymatic hydrolysate is 2.4 mg/mL,the reducing power reaches 0.378,higher than the blank by 0.048.

关 键 词：超声波频率 谷朊粉 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]