食品科学2017，Vol.38Issue(7)：161-166,6.DOI:10.7506/spkx1002-6630-201707026
不同蛋白酶对小麦蛋白酶解物抗氧化活性的影响
Effects of Different Proteases on Antioxidant Activities of Wheat Gluten Hydrolysates
摘要
Abstract
Wheat gluten is a main by-product of wheat starch processing.Enzymatic hydrolysis is an effective way of improving the solubility and functionality of wheat gluten;however,protease type may influence the functionalities of wheat gluten hydrolysates such as antioxidant activities.Six frequently used proteases including Alcalase,Neutrase,Pepsin,Flavourzyme,Pancreatin and Papain were used for the hydrolysis of wheat gluten,and the degree of hydrolysis and antioxidant capacity of four-hour hydrolysates were evaluated in terms of polypeptide yield,molecular weight distribution,1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity,superoxide radical anion (O2-·) scavenging activity,and hydroxyl radical (·OH) scavenging activity.The results showed that Flavourzyme hydrolysate exhibited the highest polypeptide yield (91.44％),containing up to 76.9％ polypeptide with a molecular weight of less than 3 000 D.Papain hydrolysate at a concentration of 3 mg/mL exhibited the best DPPH radical scavenging activity (65.12％ scavenging percentage,P ＜ 0.01),followed by Flavonrzyme hydrolysate (58.43％) and Alcalase hydrolysate (55.29％).Alcalase hydrolysate exhibited the best superoxide anion radical scavenging activity (58.68％ scavenging percentage,P ＜ 0.01),followed by Flavourzyme hydrolysis (49.25％).Alcalase and Papain hydrolysates exhibited the best hydroxyl radical scavenging activity (scavenging percentages of 59.23％ and 58.16％,respectively).Therefore,protease type had a notable effect on antioxidant activities of wheat gluten hydrolysates.In addition,Flavourzyme hydrolysis gave a significant improvement in the degree of hydrolysis and the formation of small polypeptides;moreover,Alcalase,Papain and Flavourzyme resulted in improved antioxidant activities of hydrolysates.关键词
蛋白酶/小麦蛋白/抗氧化活性/自由基清除活性Key words
protease/wheat gluten/antioxidant activity/free radical scavenging activity分类
轻工纺织引用本文复制引用
郑志强,李宝林,郝利民,郭顺堂..不同蛋白酶对小麦蛋白酶解物抗氧化活性的影响[J].食品科学,2017,38(7):161-166,6.基金项目
全军后勤科研重点项目(AX110C002) （AX110C002）
