碱性蛋白酶水解时间对玉米谷蛋白理化性质及抗氧化活性的影响  

Effect of Hydrolysis Time on Physicochemical Property and Antioxidant Activity of Corn Glutelin by Alkaline Protease

作　　者：董原[1,2] 刘晓兰 郑喜群[2,3] 孟杰 姜彩霞 李冠龙 Dong Yuan;Liu Xiaolan;Zheng Xiqun;Meng Jie;Jiang Caixia;Li Guanlong(College of Food and Biological Engineering,Qiqihaer University ,Qiqihaer 161006;Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology ,Qiqihaer 161006;National Coarse Cereals Engineering Center,Heilongjiang Bayi Agricultural University ,Daqing 163319;Qiqihaer Inspection and Testing Center ,Qiqihaer 161005)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]黑龙江省玉米深加工理论与技术重点实验室,齐齐哈尔161006 [3]黑龙江八一农垦大学国家杂粮工程技术中心,大庆163319 [4]齐齐哈尔市检验检测中心,齐齐哈尔161005

出　　处：《中国粮油学报》2024年第1期125-130,共6页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省重点研发计划指导类项目(GZ20210097);黑龙江省基本业务专项(145109315);黑龙江省重点实验室开放课题项目(SPKF202011)。

摘　　要：为探究碱性蛋白酶(alcalase)水解对玉米谷蛋白理化性质及抗氧化活性的影响,对不同水解时间获得的玉米谷蛋白水解物的表面疏水性、二硫键含量、热性能、分子质量分布、抗氧化活性等进行了评价。结果表明:碱性蛋白酶水解对玉米谷蛋白的性质有显著影响,分子质量和二硫键含量显著降低(P<0.05),与玉米谷蛋白相比其水解物具有较高的溶解性、起泡性、乳化性和热稳定性。此外,玉米谷蛋白水解产物具有良好的抗氧化性能,当水解时间为150 min时玉米谷蛋白水解物的DPPH自由基清除为(54.46±1.43)%,羟自由基(·OH)清除率为(74.06±1.49)%,Fe^(2+)螯合力为(86.69±1.35)%。To investigate the effects of hydrolysis time on the physicochemical property and antioxidant activity of corn glutelin by alkaline protease hydrolysis,the surface hydrophobicity,disulfide bond content,thermal properties,molecular weight distribution and antioxidant properties of corn glutelin hydrolysates obtained by alkaline protease at different hydrolysis times were evaluated.The results indicated that alkaline protease hydrolysis influenced the properties of corn glutelin significantly,and the molecular weight and disulfide bond content were significantly decreased(P<0.05).Corn glutelin hydrolysates had higher solubility,foaming,emulsification and thermal stability compared with the corn glutelin.In addition,the hydrolysates of corn glutelin had excellent antioxidant properties.When the hydrolysis time was 150 min,the DPPH radical scavenging rate of corn gluten hydrolysate was(54.46±1.43)%,the hydroxyl radical(·OH)scavenging activity was(74.06±1.49)%,and the chelating capacity of Fe^(2+) was(86.69±1.35)%.

关 键 词：玉米谷蛋白 水解 理化性质 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]