麦胚蛋白双酶酶解物的制备及其体外醒酒活性的研究

Preparation and in vitro Sobering Activity of Wheat Germ Protein Hydrolysates by Double Enzymes

为充分利用麦胚资源,制备具有醒酒作用的麦胚肽,本研究以Na_2CO_3预处理过的麦胚为原料,以肽得率(TCA-PSI)、水解度(DH)及乙醇脱氢酶(ADH)激活率为指标,研究了碱性蛋白酶(Alcalase)、中性蛋白酶(Neutral)双酶分步酶解工艺及酶解物的醒酒活性。结果表明,双酶分步酶解的最优工艺条件为麦胚蛋白质量分数为3.5%,Alcalase添加量4 000 U/g,Neutral添加量1000 U/g,所得酶解物的TCA-PSI、DH、ADH激活率分别为:75.49%、65.18%、68.37%。表明麦胚蛋白双酶酶解物可以显著提高ADH的活力,具有较好的体外醒酒活性。

For effective utilization of wheat germ and preparing the wheat germ peptides with facilitating alcohol metabolism, the double enzymatic hydrolysis of wheat germ pretreated by Na2CO3 was studied. Two proteases, alcalase and neutral,were used step by step. The activation rate of TCA - PSI, DH and ADH of the wheat germ proteins hydrolysates were measured. The results showed that the substrate concentration of wheat germ protein was [ S] 3.5%, the alcalase dosage was [ E ] / [ S ] 4 000 U/g, and the neutral dosage was [ E ] / [ S ] 1 000 U/g. Under these conditions, TCA -PSI was 75.49% ,DH was 65.18% ,and the activation rate of ADH was 68.37%. These proved that the hydrolysates of wheat germ protein possess the noticeable activity of facilitating the alcohol metabolism.