生物酶解法制备玉米胚芽粕醇溶蛋白抗氧化肽的工艺研究

Study on Preparation of Antioxidant Peptides from Corn Germ Meal Gliadin by Biological Enzymolysis

摘要: 玉米胚芽粕是以玉米胚芽为原料，经压榨或浸提取油后的副产品。玉米胚芽粕中含粗蛋白质18%~20%，是一种优良的蛋白质资源。蛋白质种类为碱溶蛋白、醇溶蛋白、清蛋白和球蛋白。本文以玉米胚芽粕醇溶蛋白为原料，以水解度(DH)和酶解物DPPH自由基清除率为考量指标，设计单因素和响应面研究模型，对玉米胚芽粕醇溶蛋白抗氧化肽可控酶解技术进行了研究。研究结果表明：采用碱性蛋白酶作用于玉米胚芽醇溶蛋白，在pH为8，酶解温度40℃，酶解时间105 min条件下，玉米胚芽醇溶蛋白水解度(DH)高达21.56%，酶解产物相应的DPPH自由基清除率为 37.55%。

Abstract: Corn germ meal is the by-products of the corn germ. Corn germ meal is an excellent protein re-source that contains about 18% to 20% of crude protein. The protein types are alkaline-soluble protein, gliadin, albumin and globulin. In this paper, alcohol soluble protein from corn germ meal was used as raw material, we took the degree of hydrolysis (DH) of alcohol soluble protein and the free radical scavenging rate of DPPH as the index, designed the single factor test and response surface methodology, studied the controlled enzymatic hydrolysis technology of alcohol soluble protein antioxidant peptides from corn germ meal. Results indicated that: Using alkaline protease to act on the alcohol soluble protein from corn germ meal, and under the condition of pH 8, hydrolysis temperature of 40oC, and enzymolysis time 105 min, hydrolysis degree (DH) of corn germ meal gliadin is up to 21.56%, enzymatic hydrolysate’s DPPH radical scavenging rate of corresponding hydrolysates was 37.55%.

文章引用：于亚莉, 王立军, 宋雪梅, 刘静波. 生物酶解法制备玉米胚芽粕醇溶蛋白抗氧化肽的工艺研究[J]. 农业科学, 2017, 7(1): 44-53. https://doi.org/10.12677/HJAS.2017.71006

参考文献

[1]	李富伟. 肽的特点, 功能及肽制品的生产方法[J]. 饲料广交, 2002(18): 14-20.
[2]	Moller, N.P., Scholz-Ahrens, K.E., Roos, N., et al. (2008) Bioactive Peptides and Proteins from Foods: Indication for Health Effects. European Journal of Nutrition, 47, 171-182. https://doi.org/10.1007/s00394-008-0710-2
[3]	Sheih, I.C., Wu, T.K. and Fang, T.J. (2009) Antioxidant Properties of a New Antioxidative Peptide from Algae Protein Waste Hydrolysate in Different Oxidation Systems. Bioresource Technology, 100, 3419-3425. https://doi.org/10.1016/j.biortech.2009.02.014
[4]	Tang, C.H., Peng, J., Zhen, D.W., et al. (2009) Physicochemical and Antioxidant Properties of Buckwheat (Fagopyrum esculentum Moench) Protein Hydrolysates. Food Chemistry, 115, 672-678. https://doi.org/10.1016/j.foodchem.2008.12.068
[5]	Moure, A., Dominguez, H. and Parajo, J.C. (2005) Fractionation and Enzymatic Hydrolysis of Soluble Protein Present in Waste Liquors from Soy Processing. Journal of Agricultural and Food Chemistry, 53, 7600-7608. https://doi.org/10.1021/jf0505325
[6]	De la barca, A.M.C., Ruiz-Salazar, R.A. and Jara-Marini, M.E. (2000) Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve Its Amino Acid Composition and Functional Properties. Journal of Food Science, 65, 246-253. https://doi.org/10.1111/j.1365-2621.2000.tb15988.x
[7]	尤新. 玉米深加工技术[M]. 北京: 中国轻工业出版社, 1999.
[8]	罗勤贵, 廉小梅, 欧阳韶晖. 玉米胚芽粕在面包制作中的应用[J]. 西北农林科技大学学报: 自然科学版, 2007, 35(7): 231-234.
[9]	郑有为, 王联结, 杨丽. 提取油方式对提取玉米胚芽粕蛋白的影响[J]. 食品科技, 2011, 36(1): 129-132.
[10]	王霞, 丁继峰, 张东杰. 玉米胚芽蛋白提取及组成成分分析[J]. 中国粮油学报, 2014, (2): 63-65.
[11]	张鸣镝, 姚惠源. 玉米胚芽蛋白及其在食品工业中的应用[J]. 食品科技, 2006(5): 124-127.
[12]	郑冬梅. 玉米蛋白及其水解肽的研究动态[J]. 食品与发酵工业, 2002, 28(11): 55-58.
[13]	Lin, S.Y., Wang, J., Zhao, P., et al. (2013) Optimized Antioxidant Peptides Fractions Preparation and Secondary Structure Analysis by MIR. International Journal of Biological Macromolecules, 59, 151-157. https://doi.org/10.1016/j.ijbiomac.2013.04.008
[14]	Macdonald-Wicks, L.K., Wood, L.G. and Garg, M.L. (2006) Methodology for the Determination of Biological Antioxidant Capacity in Vitro: A Review. Journal of the Science of Food and Agriculture, 86, 2046-2056. https://doi.org/10.1002/jsfa.2603
[15]	Lucarini, M., Pedrielli, P., Pedulli, G.F., et al. (1999) Bond Dissociation Energies of the N-H Bond and Rate Constants for the Reaction with Alkyl, Alkoxyl, and Peroxyl Radicals of Phenothiazines and Related Compounds. Journal of the American Chemical Society, 121, 11546-11553. https://doi.org/10.1021/ja992904u
[16]	王梅, 谷文英.酶解玉米黄粉蛋白制备可容性肽[J]. 粮油食品科技, 1999, 7(1): 1-3.