超声辅助麦胚蛋白提取、酶解工艺优化及抗氧化性研究  

Study on optimization of ultrasound-assisted extraction of wheat germ protein and enzymatic hydrolysis process and antioxidant properties

作　　者：杨盛茹[1] 张秋双 侯银臣 王雪莉 回传胤 李怡 韩檀楚 路梦醒 YANG Shengru;ZHANG Qiushuang;HOU Yinchen;WANG Xueli;HUI Chuanyin;LI Yi;HAN Tanchu;LU Mengxing(College of Food and Bioengineering Engineering Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Henan Province Institute of Veterinary Drug and Feed Control,Zhengzhou 450001,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046 [2]河南省兽药饲料监察所,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2023年第6期18-25,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技攻关项目(212102110313)。

摘　　要：为了确定超声波辅助碱提麦胚蛋白工艺以及麦胚蛋白酶解最佳条件,分析其结构及抗氧化活性,以脱脂麦胚为原料,应用超声波辅助碱提法,以麦胚蛋白提取率为指标,研究超声温度、时间、频率对麦胚蛋白提取率的影响,以水解度为指标通过响应面法优化麦胚蛋白酶解工艺参数,并对其电位、结构及体外抗氧化活性进行了测定。研究结果表明:超声辅助碱法提取麦胚蛋白条件为超声温度40℃、时间20 min、频率40 kHz,麦胚蛋白提取率可达68.42%;麦胚蛋白酶解最佳工艺参数为酶解时间2 h、pH 8.4、温度51℃、加酶量7000 U/g、水解度为41.73%;Zeta-电位分析表明麦胚蛋白酶解前后电位均为负值且绝对值显著性变化,紫外光谱、红外光谱结构分析发现麦胚蛋白在酶解后特征吸收峰红移,内部结构和疏水区发生改变;酶解物对DPPH自由基、羟基自由基、ABTS+自由基清除能力的IC50分别为0.0581、0.1085、0.1041 mg/mL,对Fe3+还原力在0.16 mg/mL时达到最大值0.69(吸光度)。麦胚蛋白酶解物具有一定的体外抗氧化性,本研究为麦胚资源进一步开发利用提供了依据。This study was aimed to determine the optimal conditions of ultrasonic-assisted alkaline extraction of wheat germ protein and enzymatic hydrolysis of wheat germ protein,and analyze their structure and antioxidant activity.Defatted wheat germ was used as raw material,and ultrasonic-assisted alkaline extraction was applied to study the effects of ultrasonic temperature,time,and frequency on the extraction rate of wheat germ protein with the extraction rate of wheat germ protein as an indicator;the enzymatic process parameters of wheat germ protein were optimized by response surface methodology with the degree of hydrolysis as an indicator;and the potentials,structures,and antioxidant activities were determined in vitro.The optimized conditions of ultrasound-assisted alkaline extraction of wheat germ protein were as follows:ultrasonic temperature 40℃,time 20 min,frequency 40 kHz,and the extraction rate of wheat germ protein could reach 68.42%;The optimum technological conditions of wheat germ protein hydrolysis were as follows:enzymatic hydrolysis time 2 h,pH 8.4,temperature 51℃,enzyme addition 7000 U/g,the degree of hydrolysis reached 41.73%.Zeta-potential analysis showed that the potentials before and after hydrolysis were both negative and the absolute value changed significantly.The structural analysis of UV and IR spectra revealed that the characteristic absorption peaks of wheat germ protein were red-shifted and the internal structure and hydrophobic region were changed after enzymatic hydrolysis.The IC 50 of the enzymatic hydrolysates of wheat germ protein for the scavenging ability of DPPH radicals,hydroxyl radicals and ABTS+radicals were 0.0581 mg/mL,0.1085 mg/mL and 0.1041 mg/mL,respectively,the reducing power for Fe 3+reached a maximum value of 0.69 at 0.16 mg/mL.The enzymatic hydrolysates of wheat germ protein showed certain antioxidant properties in vitro,which provided a basis for further exploitation of wheat germ resources.

关 键 词：麦胚蛋白 超声辅助 酶解 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]