碱性蛋白酶酶解小麦胚芽粕制备抗氧化肽技术研究.pdfVIP

Agricultural Science Technology, 2014, 15(2): 182-186 Copyright 訫 2014, Information Institute of HAAS. All rights reserved Molecular Biology and Tissue Culture The Technology Research of Anti鄄oxidation Peptide Preparation by Alkaline Protease Hydrolyzing Wheat Germ Meal Dapeng DIAO1, Jihong HUANG1,2, Junwei FENG2, Yinchen HOU1, Ming HUI2, Qianqian YOU2, Xue 2 2 2 feng SU , Wen WANG , Mingqian YANG 1. Zhongshi Research Institute of Agricultural Products Processing, Zhengzhou 450000, China; 2. Henan University of Technology, Zhengzhou 450000, China Abstract Wheat germ meal is the by production of oil extracting, and a great 碱性 蛋白酶酶解小麦胚芽粕制 quantity of it has been wasted, thus the quantity of lost protein is great. In order to 备抗氧化肽技术研究 use wheat germ meal proteins adequately, wheat germ proteins were hydrolyzed to ， anti鄄oxidation peptides by using alkaline protease. Through the single factor analysis 刁大鹏 1 ，黄 继红 1 2 ，冯 军伟 2 ，侯 银臣 1 ，惠 明 2 ， and regression analysis, the optimized experiment conditions of hydrolysising wheat 游倩 倩 2 ，苏 雪 峰 2 ，王 文 2 ，杨 铭 乾 2 （1.中食 germ meal to wheat germ peptides were enzymatic quantity 0.8%( w/w), material to liquid ratio 1∶12.3, enzymolysis time 2.1 h. Under these conditions, the scavenging 农产品加工研究院 ，河南郑州 450000 ；2.河 南 effect was 49.78%,the DH was 22% and peptides content in enzymatic hydrolysate 工业大学 ，河南郑州 450000） was 1.9%( w/w).By SDS鄄PAGE electrophoresis ， molecular weight range of wheat the 摘 要 小麦胚芽粕是小麦胚芽 提油 后的