酶解麦胚制备风味活性肽的研究  

Enzymatic Production of Wheat Germ Peptides with Flavor and Activity

作　　者：赵原 金艳 张民 ZHAO Yuan;JIN Yan;ZHANG Min(State Key Laboratory of Food Nutrition and Safety,School of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品营养与安全国家重点实验室食品科学与工程学院,天津300457

出　　处：《食品研究与开发》2022年第14期42-51,共10页Food Research and Development

基　　金：国家自然科学基金面上项目(32172169)。

摘　　要：为提高小麦副产物综合利用附加值,研究采用风味蛋白酶酶解麦胚制备风味活性肽,以感官评分和麦胚肽得率为衡量指标优化酶解工艺,测定酶解物中风味物质含量、肽分子量分布及其体外抗氧化活性。结果表明,麦胚最佳酶解条件为pH7,底物浓度2%,酶解温度50℃,酶添加量4%。此时,麦胚肽得率为(8.17±0.70)%,酶解物具有一定咸鲜滋味并伴有清淡香气。麦胚酶解物中挥发性物质以烃类、酸类和醇类物质为主;呈鲜物质主要为天冬氨酸、5'-鸟嘌呤核苷酸和琥珀酸;肽分子量主要分布小于3000 Da,其DPPH自由基清除率、ABTS+自由基清除率和羟自由基清除率的IC50值分别为10.327、0.448、0.574 mg/mL,具有较好的体外抗氧化活性。In order to improve the additional value of comprehensive utilization of wheat by-products,this study prepared wheat germ peptides with flavor and activity through enzymatic hydrolysis with flavourzyme,optimized enzymatic hydrolysis process with the sensory score and wheat germ peptide yield as indicators,and evaluated the flavor substances,peptide molecular weight distribution,and the antioxidant activity in vitro.The results showed the optimal parameters of the enzymatic hydrolysis process were as follows:pH7,substrate concentration of 2%,enzymatic hydrolysis temperature of 50℃,and the amount of enzyme added of 4%.Under the above conditions,the peptide yield was(8.17±0.70)%and the hydrolysate had certain salty and umami taste with faint aroma.The volatile substances in the hydrolysate were mainly hydrocarbons,acids,and alcohols,while umami substances mainly included aspartic acid,5'-guanine nucleotide,and succinic acid.The molecular weight of peptides was mainly distributed less than 3000 Da.The IC50 values of DPPH free radical scavenging rate,ABTS+free radical scavenging rate,and hydroxyl free radical scavenging rate were 10.327 mg/mL,0.448 mg/mL,and 0.574 mg/mL,respectively.The peptides possessed good antioxidant activity in vitro.

关 键 词：脱脂麦胚 风味蛋白酶 肽 风味 抗氧化活性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]