2010•Jiangsu nongye xuebaoRequires access
Optimization of preparation of wheat germ antioxidant peptides with two enzymes.
Lixia Zhang, Zhenxin Gu, Jianzhong Zhou, Hongjin Liu, Huang KaiHong, Gong Xiao-feng
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Abstract
The aim of this study was to prepare antioxidant peptide from wheat germ,which was hydrolyzed by the mixture of alkali protease Alacase 2.4 L and trypsinase.Taking the degree of hydrolysis(DH) and the scavenging rate of DPPH free radical activity as indexes,the effects of ratio of enzyme to substrate(),enzymolysis temperature and time on the technology were analyzed and optimized using Box-Behnken design and response surface methodology(RSM).The results showed that the optimum conditions were as follows:substrate concentration of 10.0%,pH value 8.0,the ratio of alkali protease Alcalase 2.4 L to trypsinase activity at 1∶1, 0.041 3,enzymolysis temperature at 50.3 ℃ for 2.03 h.Under these conditions,the DH of enzyme-hydrolyzed product and the scavenging rate of DPPH free radical activity by the antioxidant peptides were 16.65% and 50.16%,respectively,and the antioxidant activity of the antioxidnt peptides was less than that of 10 mg/ml VC.