文章摘要
郑志强;郝利民;刘 晋;郭顺堂.小麦蛋白双酶酶解制备高抗氧化性小麦肽研究[J].中国食品学报,2019,19(8):78-88
小麦蛋白双酶酶解制备高抗氧化性小麦肽研究
  
DOI:
中文关键词: 小麦蛋白  双酶酶解  小麦肽  抗氧化性
英文关键词: wheat gluten  double enzymes hydrolysis  wheat peptide  antioxidant activity
基金项目:国家重点研发计划项目(2017YFD0400505)
作者单位
郑志强;郝利民;刘 晋;郭顺堂 中国农业大学食品科学与营养工程学院北京100083军事科学院系统工程研究院军需工程技术研究所北京100010 
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中文摘要:
      小麦肽是小麦蛋白的主要酶解产物,抗氧化性是小麦肽的主要功能特性。为制备高抗氧化性小麦肽,选择碱性蛋白酶和风味蛋白酶分步酶解方式,以1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、超氧阴离子自由基(O2-·)清除率、羟自由基(·OH)清除率等为指标,采用响应面法优化两种酶的最佳酶解工艺参数,并对最终酶解物进行超滤分级分离。结果表明,高抗氧化性小麦肽制备的最佳工艺参数:第1步碱性蛋白酶在底物含量11.2%、酶含量2 200 U/g、pH 8.5、温度55 ℃条件下酶解4.3 h;第2步风味蛋白酶在酶含量1 070 U/g、pH6.5、温度50 ℃条件下酶解2.2 h。最终酶解物DPPH自由基清除率为75.36%,O2-·清除率为74.51%,·OH清除率为76.29%,其中分子质量小于1 000 u组分自由基清除率最高。研究结果说明小麦蛋白酶解物具有良好的抗氧化活性,这可为小麦蛋白的深加工利用提供理论参考。
英文摘要:
      Wheat peptide is the main enzymatic hydrolysate of wheat gluten, while antioxidant activity is the main functionality of wheat peptide. In order to prepare wheat peptide with high antioxidant activity, Alcalase and Flavourzyme were used one by one during wheat gluten hydrolysis process. The response surface methodology was used to optimize the most suitable enzymolysis parameters of the two proteases using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, superoxide radical anion (O2-·) scavenging activity and hydroxyl radical (·OH) scavenging activity as the responses. The final wheat gluten hydrolysates were fractionated into peptides with different molecular weight using ultrafiltration. The results showed that the optimal technological parameters for preparing wheat peptide with high antioxidant activity were determined as follows: the first Alcalase at substrate concentration 11.2%, enzyme concentration 2 200 U/g, pH 8.5, temperature 55 ℃, time 4.3 h; the second Flavourzyme at enzyme concentration 1 070 U/g, pH 6.5, temperature 50 ℃, time 2.2 h. The final wheat gluten hydrolysates exhibited the DPPH radical, O2-·, ·OH scavenging activity (75.36%, 74.51%, 76.29%, respectively), moreover, wheat peptide with a molecular weight of less than 1 000 Dalton exhibited the best radical scavenging activity. It was indicated that enzymatic hydrolysates of wheat gluten could have the better antioxidant activity, which would provide production instruction and theoretical reference for deep processing and application of wheat gluten.
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