摘要
前期实验确定中性蛋白酶为水解麦胚蛋白制备抗氧化肽的最适单酶,在此基础上进行了双酶组合水解麦胚蛋白的酶解工艺及酶解产物的抗氧化活性的探讨性研究。结果表明,双酶最佳组合为中性蛋白酶和碱性蛋白酶。经中性蛋白酶酶解270min的酶解液加入碱性蛋白酶后,水解至300min和420min时酶解产物还原能力和肽含量有不同程度增加,但DPPH·清除率始终是呈下降趋势。因此双酶水解比单酶水解麦胚蛋白没有明显优势。
The previous study showed that neutral protease was the optimal single enzyme to hydrolyze wheat germ protein to prepare antioxidant peptides. On this basis, the experiment was conducted to study the process parameters on enzymatic hydrolysis and antioxidant activity of hydrolysates by double-enzyme. The results showed that the neutral protease and the alkaline protease were optimum combination. After hydrolysising 270 min by neutral protease, the enzymatic hydrolysate was acted upon by alkaline protease. The reducing power and the peptide concentration were increased differently when hydrolysis 300 min and 420 min. However, the scavenging rate of hydrolysates against DPPH free radicals showed an down trend throughout. Therefore, contrary to the single enzyme to hydrolyze wheat germ protein, double-enzyme had no vantage.
出处
《食品科技》
CAS
北大核心
2012年第6期201-204,共4页
Food Science and Technology
关键词
麦胚蛋白
双酶水解
抗氧化活性
wheat germ protein
double-enzyme hydrolysis
antioxidant activity
