超声辅助酶法提取玉米胚芽粕水解蛋白及其抗氧化活性  

Ultrasound-Assisted Enzymatic Extraction of Maize Germ Meal Hydrolyzed Protein with Antioxidant Activity

作　　者：马雪[1] 张雅娜 郭丽[1] 李杨[1] 马志鹏 MA Xue;ZHANG Yana;GUO Li;LI Yang;MA Zhipeng(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061,Heilongjiang,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《食品研究与开发》2024年第10期165-170,共6页Food Research and Development

基　　金：黑龙江省省属本科高校基本科研业务费项目(YWK10236220244);绥化学院科研创新团队(SIT05003)。

摘　　要：以玉米胚芽粕为原料,研究超声波辅助碱性蛋白酶提取玉米胚芽粕水解蛋白的工艺条件。通过单因素试验初步确定超声波辅助酶法提取玉米胚芽粕水解蛋白的条件,在单因素试验基础上进行正交试验设计,并测定其抗氧化活性。结果表明,最优提取条件为超声温度50℃、超声时间50 min、超声功率140 W,在此条件下,玉米胚芽粕的水解蛋白提取率为90.6%。对DPPH自由基和羟自由基的IC_(50)分别为17.56µg/mL和28.41µg/mL。The ultrasound-assisted enzymatic extraction was employed to extract corn germ meal protein.Single factor tests were carried out to preliminarily determine the extraction conditions affecting the protein extraction rate.Furthermore,the orthogonal design was employed to optimize the extraction conditions.Finally,the antioxidant characteristics of the extracted protein were determined.The results showed that the optimal extraction conditions were ultrasound treatment at 50℃and 140 W for 50 min,under which the protein extraction rate from maize germ meal was 90.6%.The IC_(50)values of the extracted protein for scavenging the DPPH and hydroxyl free radicals were 17.56µg/mL and 28.41µg/mL,respectively.

关 键 词：玉米胚芽粕 水解蛋白 酶解 超声辅助提取 抗氧化活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]