胰蛋白酶水解谷朊粉的酶解产物抗氧化性研究

研究了胰蛋白酶水解谷朊粉后酶解产物的抗氧化活性,在单因素实验基础上,运用响应面(RSM)对水解度、肽含量、还原力三个响应值进行分析,探讨酶解产物抗氧化活性最高的最佳水解条件。结果表明:各因素对提高水解度的重要性依次为pH>酶解时间>酶浓度>反应温度;最佳的实验条件为:谷朊粉浓度5%、酶浓度[E/S]29mg/g、pH10.5、反应温度45℃、反应时间2.7h,此时水解度21.4%,肽含量0.12mg/mL,还原力0.81,并通过实验验证了此结论。这说明小麦面筋蛋白经过胰蛋白酶水解后的酶解产物具有较好的抗氧化能力。

Antioxidative properties of the hydrolysates derived from vital wheat gluten by trypsin was investigated in the present study. Based on the results of single factor test, the three responses, degree of hydrolysis （DH）, peptide content and reducing power were analyzed using Response Surface Methodology. The results indicated that the significance of the variables for improving DH was pH 〉hydrolysis time 〉trypsin concentration 〉 temperature. The optimal condition of hydrolysis was 5% of wheat gluten, E/S=29 mg/g protein, pH 10.5, hydrolysis time 2.7 h at 45℃. When wheat gluten was hydrolyzed with trysin under optimal condition, DH, peptide content and reducing power were 21.4%, 0.12 mg/mL and 0.81, respectively. This showed that the hydrolysate of vital wheat gluten had strong antioxidative activity.