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机构地区:[1]齐齐哈尔大学,黑龙江齐齐哈尔161006 [2]农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006
出 处:《食品与机械》2015年第2期25-31,共7页Food and Machinery
基 金:黑龙江省应用技术研究与开发重大项目(编号:2013G0880);齐齐哈尔市科技局项目(编号:GYGG-201208)
摘 要:采用Alcalase和Flavourzyme对高底物浓度玉米蛋白单酶水解条件进行优化,并研究双酶协同水解玉米蛋白制备抗氧化活性蛋白水解物的工艺。结果表明:Alcalase的适宜水解条件为酶解温度50℃,p H 7.7,加酶量2%(V/m),反应时间75 min,该条件下玉米蛋白水解物的DPPH自由基清除率和还原力分别为74.34%和0.984;Flavourzyme适宜水解条件为酶解温度53℃,p H 6.4,加酶量5%(m/m),反应时间50 min,该条件下玉米蛋白水解物的DPPH自由基清除率和还原力分别为70.55%和0.715。双酶协同水解过程中Alcalase+Flavourzyme较Flavourzyme+Alcalase所得玉米蛋白水解物的抗氧化活性高,在110 min时Alcalase+Flavourzyme水解所得玉米蛋白水解物的DPPH自由基清除率与还原力达到整个水解过程中的最高值,分别为91.32%和1.341。Corn protein hydrolysates of high concentration were prepared by optimizing the hydrolyzing conditions of alcalase and flavourzyme respectively.Both of which were applied synergistically to hydrolyze corn gluten to obtain antioxidative corn protein hydrolysates.The results showed that the optimal hydrolysis by Alcalase was obtained at 50 ℃,p H7.7 and E / S of 2%(V / m) for reaction time of 75 minutes,and under the optimized conditions,DPPH radical scavenging activity and reducing power of the hydrolysate were 74.34% and 0.984 respectively; the optimal hydrolysis by Flavourzyme was reacted at 53 ℃,p H 6.4 and E / S of5%(m / m) for reaction time of 50 minutes,and under the optimized condition,DPPH radical scavenging activity and reducing power of the hydrolysate were 70.55% and 0.715 respectively.During the process of dual-enzyme hydrolyzing corn gluten,antioxidant activities of corn protein hydrolysate that catalyzed by Alcalase + Flavourzyme were higher than that by Flavourzyme + Alcalase.At 110 min,DPPH radical scavenging value and reducing power of corn protein hydrolysate that catalyzed by Alcalase+ Flavourzyme reached the highest in the whole reaction process,which were 91.32% and 1.341 respectively.
关 键 词:玉米蛋白 蛋白酶 抗氧化肽 DPPH自由基清除率 还原力
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