麦胚蛋白水解度与麦胚抗氧化肽活性关系  

Relationship between hydrolysis degree of wheat germ protein and antioxidant peptides activity of wheat germ protein

作　　者：徐宁 吴定[2] 黄卉卉[2] 孙嘉文[2] 路桂红[2] 刘长鹏[2] 

机构地区：[1]南京市产品质量监督检验院,江苏南京210019 [2]南京财经大学食品科学与工程学院,江苏南京210023

出　　处：《粮食与饲料工业》2015年第6期36-40,共5页Cereal & Feed Industry

基　　金：江苏省教育厅高新技术产业(项目编号JHB04-003)

摘　　要：用固定化碱性蛋白酶水解冻干麦胚蛋白粉制备麦胚抗氧化肽,研究麦胚蛋白的水解度与抗氧化肽活性的关系。在单因素实验基础上,利用Box-Behnken实验设计对影响因素进行优化试验和统计分析。结果显示,酶解麦胚蛋白的水解度和麦胚抗氧化肽的活性密切相关;响应面分析试验得到麦胚抗氧化肽对自由基清除率的回归方程,方程达到极显著水平,拟和度较高。固定化蛋白酶水解麦胚蛋白获取抗氧化肽优化工艺参数:pH值为9.0、酶解温度56℃和酶解时间230min。在此条件下,麦胚蛋白的水解度为17.85%,抗氧化肽对自由基的清除率达到57.42%。The wheat germ peptides were prepared by the immobilized alkaline protease hydrolysis of freeze dried wheat germ protein powder ,and the relationship both the hydrolysis degree and antioxidant peptides activity of wheat germ protein was re-searched .The effect factors were optimized and analyzed in the experimental design of Box-Behnken based on the single factor experiments .The results showed that the hydrolysis degree of wheat germ protein related was close with the activity of antioxi-dant peptides;the regression equation on the clearance rate of wheat germ antioxidant peptides for free radical was obtained by the response surface analysis test ,and equation reached extremely significant level and good agreement . The optimization process parameters showed as follow ：wheat protein suspension pH value of 9 .0 ,enzyme hydrolysis temperature of 56℃ ,and enzyme hydrolysis time of 230 min .Under the conditions ,the hydrolysis degree of the wheat germ protein was 17 .85% and the clearance rate of wheat germ antioxidant peptides for free radical reached 57 .42% .

关 键 词：麦胚蛋白 水解度 抗氧化活性 麦胚抗氧化肽 工艺优化 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ936.2[轻工技术与工程—食品科学与工程]