中性蛋白酶酶解谷朊粉制备抗氧化多肽研究

Study on Antioxidant Peptides from Vital Wheat Gluten by Neutral Protease

以谷朊粉为原料,采用中性蛋白酶制备抗氧化多肽,并对其酶解工艺进行优化。结果表明,对中性蛋白酶酶解谷朊粉制备抗氧化多肽的影响顺序依次为酶解温度>加酶量>酶解时间;通过响应面分析优化酶解条件为底物浓度8%,加酶量2 800 U/g,温度52℃,时间280 min,此时酶解液羟自由基清除率达到65.3%,多肽含量为60.4 mg/mL。

In order to obtain the antioxidant peptides, vital wheat gluten was hydrolyzed by neutral protease in this experiment. Conditions of enzymatic reaction were determined and optimized. The re sult showed that the significance for preparation of the antioxidant peptides through hydrolyzing vital wheat gluten by neutral protease was hydrolysis temperature 〉 dosage of neutral protease 〉 hydrolysis time. It was found that the optimal hydrolytic conditions were： substrate concentration 8%, dosage of neutral protease 2 800 U/g, hydrolysis temperature 52℃ and hydrolysis time 280 min. Under abovementioned conditions, the scavenging rate of·OH reached 65. 3%, and peptide content was 60.4 mg/mL, respectively.