木瓜蛋白酶和碱性蛋白酶分步水解玉米蛋白酶解产物抗氧化活性研究  

Study on antioxidant activity of the hydrolyzate of corn protein hydrolyzed by papain and alcalase 2.4 L

作　　者：胡二坤[1] 郭兴凤[2] 吴欣欣[2] 崔会娟[2] 

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

出　　处：《粮食与油脂》2014年第6期43-45,共3页Cereals & Oils

摘　　要：采用木瓜蛋白酶和碱性蛋白酶水解玉米蛋白粉,在两种酶最佳作用条件下,对两种酶作用时间进行了研究,结果表明,采用木瓜蛋白酶和碱性蛋白酶双酶分步水解其酶解产物的还原力和DPPH·清除率显著提高。木瓜蛋白酶水解1 h后再用碱性蛋白酶水解2 h得到玉米蛋白酶解产物的抗氧化效果最好,且其酶解产物的还原力为0.725,DPPH·清除率为69.6%。In this paper,papain and alcalase 2.4 L were used to hydrolyze corn protein,the hydrolyzing time was performed on condition of the optimum parametes of alcalase 2.4 L and papain.The results indicated that the reducing power of the corn protein hydrolyzate was obviously improved when hydrolyzed by first papain and next alcalase 2.4 L,and the antioxidant activity of the hydrolyzate was the best when hydrolyzed by papain for 1 hours and by alcalase 2.4 L for 2 hours,and the reducing power of the corn protein hydrolyzate was 0.725,and the DPPH scavenging rate was 69.6%.

关 键 词：木瓜蛋白酶 玉米蛋白粉 碱性蛋白酶 还原力 DPPH·消除率 

分 类 号：TS201.25[轻工技术与工程—食品科学]