(小麦胚芽蛋白生产抗氧化肽的单酶及复合酶酶解工艺研究.docVIP

论文题目：小麦胚芽蛋白生产抗氧化肽的单酶及复合酶酶解工艺研究 2012 年 05 月 摘 要 本文以新鲜小麦胚芽为原料，对酶解小麦胚芽蛋白制备小麦胚芽蛋白抗氧化肽的条件进行优化。研究结果如下： 小麦胚芽抗氧化肽酶解条件优化，采用五种蛋白酶对小麦胚芽蛋白进行水解，确定中性蛋白酶为最佳单酶，中性蛋白酶和碱性蛋白酶为最佳双酶。通过比较两种水解方式，确定单酶水解效果较双酶分步水解效果好，水解条件为：底物浓度4%，中性蛋白酶添加量6000u/g，酶解温度50℃，酶解时保持溶液pH值7.5。在其最佳水解条件下水解270min时，水解度可达到36.70%，肽含量为15.14mg/ml，且酶解液抗氧化活性最大，其中DPPH?清除率为55.13%，还原能力700nm处吸光度为0.615。 关键词：小麦胚芽蛋白，酶水解，活性肽 ABSTRACT This article use defatted wheat germ as raw material to prepare antioxidative peptides. The conditions of hydrolytic pretreatm- ent of wheat germ protein were investigated. The results are as follows: The conditions of hydrolytic pretreatment of wheat germ protein. The experiment was conducted to study the process parameters on enzymatic hydrolysis and antioxidant activity of hydrolysates by five protease. The results showed that the neutral protease was the best single enzyme, the neutral protease and the alkaline protease were the best double-enzyme. In addition, single enzyme had a better enzyme hydrolysis result by comparison with the double-enzyme. The optimum hydrolytic conditions were: substrate concentration 4%, neutral protease dosage 6000u/g, temperature 50℃, and pH value 7.5. Under this conditions, the antioxidant activity of hydrolysates attained maximum when hydrolysis time 270 min, and the DH was 36.70%, the content of peptide was 15.14mg/mL, the scavenging activities on DPPH radical was 55.13%, the reducing power(700nm) is 0.615. Key Word: Wheat germ protein, Enzymolysis, peptides 目 录 第1章 绪论 - 1 - 1.2小麦胚芽蛋白 - 2 - 1.2.1小麦胚芽蛋白的类型和营养价值 - 2 - 1.3抗氧化肽的研究进展 - 2 - 1.3.1抗氧化肽概述 - 2 - 1.3.2小麦胚芽蛋白抗氧化肽 - 3 - 1.4 课题研究的目的和意义 - 4 - 1.5课题研究内容 - 4 - 第2章 小麦胚芽蛋白的单酶及复合酶酶解工艺 - 5 - 2.1实验材料与仪器设备 - 5 - 2.1.1实验材料 - 5 - 2.1.2主要仪器设备 - 5 - 2.2实验方法 - 5 - 2.2.1小麦胚芽蛋白常规成分测定 - 5 - 2.2.2小麦胚芽蛋白单酶酶解工艺流程 - 6 - 2.2.3小麦胚芽蛋白双酶分步水解工艺流程 - 6 - 2.2.4水解度的测定 - 6 - 2.2.5肽含量的测定 - 6 - 2.2.6 DPPH?清除率的测定 - 6 - 2.2.7还原能力的测定 - 6 - 2.3结果与讨论 - 7 - 2.3.1小麦胚芽蛋白基本化学成分