Alcalase 2.4L酶解玉米蛋白水解产物抗氧化活性研究  

STUDY ON ANTIOXIDANT ACTIVITY OF THE HYDROLYZATE OF CORN PROTEIN HYDROLYZED BY ALCALASE 2.4 L

作　　者：吴欣欣[1] 胡二坤[2] 崔慧娟[1] 郑慧[1] 杨萌萌[1] 郭兴凤[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南职业技术学院烹饪食品系,河南郑州450002

出　　处：《河南工业大学学报（自然科学版）》2013年第2期8-13,22,共7页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用Alcalase 2.4 L酶水解玉米蛋白粉,对不同条件下制备的玉米蛋白酶解液的还原力进行了研究,并在此基础上用响应面分析法优化酶水解条件.得到最佳酶解工艺条件为:底物体积分数2.35%,[E]/[S]3.70%,酶解温度55.59℃,酶解时间5.12 h,pH8.67.在此条件下玉米蛋白粉的Alcalase 2.4 L酶水解产物的还原力(A700)为0.436,要明显大于60μg/mL的Vc溶液,并接近于80μg/mL的Vc溶液的还原力,说明其具有良好的抗氧化活性.In this paper, alcalase 2.4 L was used to hydrolyze corn protein,the reducing power of the corn protein hydrolyzate prepared under different conditions was studied, and the enzymatic hydrolysis conditions were optimized by using response surface methodology. The optimum enzymatic hydrolysis conditions were as follows： the substrate concentration 2.35%, [E]/[S] 3.70%, hydrolysis temperature 55.59 ℃, hydrolysis time 5.12 hours, and pH value 8.67. The reducing power A700ma of the hydrolyzate prepared under the optimum conditions was up to 0.436, which was significantly larger than that of 60 g/mL Vc solution and was close to that of 80 g/mL Vc solution. The results indicated that the hydrolyzates had excellent antioxidant activity and could be applied value in the food industry.

关 键 词：ALCALASE 玉米蛋白粉 酶水解 还原力 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]