酶法从玉米蛋白粉中提取短肽的初步研究

Preliminary Study on Enzymatic Extraction of Short Peptides from Corn Gluten Meal

对几种水解玉米蛋白的酶进行了筛选,确定碱性蛋白酶Alcalase AF2.4L为最佳酶。以水解度为考察指标通过正交试验对碱性蛋白酶Alcalase AF2.4L水解玉米蛋白的条件进行优化并确定最佳水解条件,并对所制备的短肽的抗氧化性进行初步研究。实验结果表明:碱性蛋白酶在pH值为9.0、温度为50.0℃、酶浓度与底物浓度之比(E/S)为3.0%、固液比为1:18、酶解时间为3.0h的条件下水解度最好为22.80%,总氮回收率为89.58%,所制得短肽的平均肽链长度为3.93。所制得的短肽有较好的抗氧化性,其中对羟自由基的清除率达82.20%。

Several enzymes were respectively used to hydrolyze corn protein for screening the best one. Alkali protease Alcalase AF 2.4L was confirmed as the optimum single enzyme. Taking degree of hydrolysis as index for investigation, the conditions for alkali protease hydrolyzing corn gluten meal were optimized through orthogonal test. And pilot study on the antioxidant activity of the prepared short peptides was conducted. Experimenal results indicated that when the hydrolysis conditions of alkali protease are pH 9.0, temperature 50.0, enzyme concentration to substrate concentration （E/S） ratio 3.0%, solid-liquid ratio i：18, and hydrolysis time 3.0 h, the degree of hydrolysis is 22.80% and the recovery rate of total nitrogen is 89.58%. The average length ofpeptide chain of the short peptides prepared is 3.93. The short peptides have better antioxidant activity, the scavenging rate to hydroxyl free radical reaching 82.20%.