木瓜蛋白酶酶解谷朊粉制备抗氧化多肽的研究

Study on preparation of antioxidant peptides from vital wheat gluten by papain

以谷朊粉为原料,采用木瓜蛋白酶制备抗氧化多肽,采用正交实验对其酶解工艺进行优化。并以DPPH自由基清除率及多肽含量为指标,考察了酶解温度、加酶量、酶解时间以及底物量对酶解产物抗氧化活性的影响。得到木瓜蛋白酶酶解小麦面筋蛋白的最佳工艺条件为:酶解温度40℃,加酶量125U/g,酶解时间4h,底物量5.0g。在此条件下谷朊粉酶解液的DPPH自由基清除率可达96.59%,多肽含量为35.51mg/mL。

In this experiment, vital wheat gluten was hydrolyzed by papain to obtain antioxidant peptides, Single factor experiment and orthogonal design were applied to optimize the enzymatic hydrolysis conditions of wheat gluten by Papain based on the results of their DPF＇H radical scavenging activities and peptide content.The results exhibited that the suitable condition of papain to hydrolyze wheat gluten were enzymolysis temperature of 40℃, papain of 125U/g,substrate of 5g and hydrolysis time of 4h.ln this condition, DPPH radical scavenging rates of hydrolysate reached 96.59% ,and content of peptide was 35.51mg/mL.