Study on preparation of antioxidant peptides from vital wheat gluten by papain

LIU Shu-xing; QIAO Xiao-lin

doi:10.13386/j.issn1002-0306.2013.21.060

LIU Shu-xing, QIAO Xiao-lin. Study on preparation of antioxidant peptides from vital wheat gluten by papain[J]. Science and Technology of Food Industry, 2013, (21): 167-170. DOI: 10.13386/j.issn1002-0306.2013.21.060

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Study on preparation of antioxidant peptides from vital wheat gluten by papain

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In this experiment, vital wheat gluten was hydrolyzed by papain to obtain antioxidant peptides. Single factor experiment and orthogonal design were applied to optimize the enzymatic hydrolysis conditions of wheat gluten by Papain based on the results of their DPPH radical scavenging activities and peptide content.The results exhibited that the suitable condition of papain to hydrolyze wheat gluten were enzymolysis temperature of 40℃, papain of 125U /g, substrate of 5g and hydrolysis time of 4h. In this condition, DPPH radical scavenging rates of hydrolysate reached 96.59%, and content of peptide was 35.51mg /mL.

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Study on preparation of antioxidant peptides from vital wheat gluten by papain

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