玉米蛋白粉酶法修饰产物抗氧化及质量特性分析  

Analysis on antioxidant activity and quality of corn protein meal modified by enzymatic hydrolysis

作　　者：陈静[1] 陈志宏 张汆 马佳铭 CHEN Jing;CHEN Zhi-hong;ZHANG Cuan;MA Jia-ming(School of Food and Environmental Engineering,Chuzhou Polytechnic,Chuzhou 239000;School of Biological&Food Engineering,Chuzhou University,Chuzhou 239000)

机构地区：[1]滁州职业技术学院食品与环境工程学院,滁州239000 [2]滁州学院生物与食品工程学院,滁州239000

出　　处：《中国食品添加剂》2020年第7期84-91,共8页China Food Additives

基　　金：安徽省高校青年人才重点项目(No.gxyqZD2018113);滁州学院酶法加工科技创新团队项目(No.00001702);滁州学院(经费结转)项目(No.2017001)。

摘　　要：主要采用酶法对玉米蛋白粉进行改性并对产物抗氧化活性及质量特性进行了分析。采用中性蛋白酶、碱性蛋白酶和风味蛋白酶对玉米蛋白粉进行单酶及复合酶解,结果发现,复合酶解效果明显优于单酶水解,且三酶复合时效果最好,氮溶指数达62.05%,确定最佳酶解条件为:三种酶浓度均为1%,底物浓度15%,酶解时间4h,在此条件下制备玉米蛋白酶解产物。与酶解前相比,该酶解产物有较强的Fe3+还原能力和羟自由基清除率,IC50分别为5.498mg/mL和4.224mg/mL,抗氧化活性较强,且制备的酶解产物蛋白含量达74.47%,不同pH条件下溶解度均在85%以上,粒径小,有较高的吸水和吸油性,氨基酸含量丰富,必需氨基酸含量达16.87%。通过对玉米蛋白粉进行酶法修饰后可提高产品利用率及附加值,可用于开发营养强化剂或保健食品,具有广阔的应用前景。The antioxidant activity and quality of corn protein meal modified by enzymatic hydrolysis were analyzed in this study.Three kinds of proteases(Neutral protease,Alkaline protease and Flavor protease)were selected to hydrolyze corn gluten meal through single enzyme and complex enzyme enzymolysis.The results showed that the effects of complex enzyme hydrolysis were better than single enzyme hydrolysis,and the effect of three enzyme combination was the best and the nitrogen solubility index reached to 62.05%.The optimum enzyme hydrolysis conditions were:three enzymes all at the concentration of 1%,the substrate concentration 15%,and the enzyme hydrolysis time was 4 hours.Compared with the corn gluten meal,the enzymatic hydrolysis product produced at the optimistic conditions showed strong reducing activity to Fe3+and high scavenging rate to hydroxyl radical,with IC50 of 5.498 mg/mL and 4.224 mg/mL,respectively.The enzymatic hydrolysis product contained 74.47%protein and the solubility for all products were above 95%under different pH conditions.The hydrolysis does not only had smaller particle size,higher water absorption and oil absorption,but also was rich in amino acids which contained 16.87%essential amino acids.After enzyme modification,corn gluten meal products added value were enhanced.The product can be used as a nutritional fortifier or an ingredient in healthy food.

关 键 词：玉米蛋白粉 酶法修饰 抗氧化 质量特性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.2[轻工技术与工程—食品科学与工程]