摘要
选择碱性蛋白酶、中性蛋白酶、胰酶、木瓜蛋白酶和风味蛋白酶5种蛋白酶对麦胚蛋白进行水解,并考察其水解产物的抗氧化活性。结果表明,中性蛋白酶为制备麦胚抗氧化肽的最适蛋白酶,其最佳水解条件为:底物质量分数4%,酶添加量6 000U/g,酶解温度50℃,pH值7.5,水解至270min时抗氧化活性最大。
The wheat germ protein was hydrolyzed by five proteases including alkaline protease, neutral protease, panereatin, papain and flavored proteinase. The antioxidant activity of the hydrolysis products was determined. The results showed that： Neutral protease was the optimal enzyme for the preparation of antioxidant peptides from wheat germt; The optimum hydrolytic conditions were as that： substrate concentration of 4 %（w/w）, neutral protease addtion of 6 000 U/g, 50℃, pHT. 5 Under the conditions, the antioxidant activity of hydrolysate attained maximum at 270 min.
出处
《粮食与饲料工业》
CAS
北大核心
2012年第2期41-44,共4页
Cereal & Feed Industry
基金
国家"863"计划项目课题(2010AA023003)
关键词
麦胚蛋白
酶法水解
抗氧化活性
wheat germ protein
enzymatic hydrolysis
antioxidant activity
