双酶水解脱脂麦胚制备抗氧化肽工艺的研究  

Double Enzyme Hydrolysis Preparation of Defatted Wheat Germ Antioxidant Peptide Technology Research

作　　者：吕美[1] 

机构地区：[1]沈阳市粮油食品科学研究所,沈阳110025

出　　处：《粮食加工》2014年第6期49-51,共3页Grain Processing

摘　　要：以脱脂麦胚为原料,利用中性蛋白酶和木瓜蛋白酶双酶水解制备具有抗氧化活性的麦胚肽。以水解度为考察指标,采用响应面法,对酶解工艺进行优化。实验结果表明双酶水解最佳条件是:[E]/[S]为0.03,温度在52℃,酶解2.2 h时,麦胚蛋白水解度达到最大值为17.26%。The project for the defatted wheat germ of raw materials, the use of neutral protease and papain en- zyme hydrolysis preparation of wheat germ peptides with antioxidant activity. Degree of hydrolysis as examining index, using the response surface method, optimize the digestion process. The experimental results show that the double enzyme hydrolysis optimum condition is： [E] / [S] of 0.03 and the temperature in 52 ℃ enzymolysis 2.2 h, wheat germ protein hydrolysis reached a maximum of 17.26%.

关 键 词：脱脂麦胚 抗氧化肽 中性蛋白酶 木瓜蛋白酶 水解度 响应面法 

分 类 号：TS201.2[轻工技术与工程—食品科学]