中性蛋白酶水解条件对玉米蛋白酶水解产物抗氧化活性影响研究  

Study on antioxidant activty of the hydrolyzate of corn protein hydrolyzed by neutral protease

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》2015年第5期51-54,共4页Cereals & Oils

摘　　要：采用中性蛋白酶水解玉米蛋白粉,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6.05%,酶解温度55.3℃,加酶量3.88%,p H 7.6。在此条件下,玉米蛋白粉酶解产物的还原力为0.41。试验结果表明,该条件下的酶解产物具有较强的抗氧化能力,在食品工业上有一定的应用价值。In this paper,neutral protease 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 6.05%,enzyme amount 3.88%,hydrolysis temperature 55.3℃,and pH 7.6. The reducing power of the hydrolyzate prepared under the optimum conditions was up to 0.41.The results indicated that the hydrolyzates had excellent antioxidant activity and application value in the food industry.

关 键 词：中性蛋白酶 玉米蛋白粉 酶水解 还原力 响应面法 

分 类 号：TS201.21[轻工技术与工程—食品科学]