Effect of degree of hydrolysis on functional characteristics and antioxidant properties of wheat germ albumin hydrolysates

Alkaline protease was used to digest wheat germ albumin restrictively. The effects of DH on the hydrolysates 'functional characteristics and antioxidant activity were studied, including solubility, emulsifying, DPPH radical-scavenging activity and hydroxyl radical-scavenging activity. The results showed that the solubility of the hydrolysate was improved after hydrolysis.The higher the DH, the better the solubility.The solubility at the soelectric point increased from 49.52% to 74.09%when the DH was 0 and 8.34%, respectively.The emulsifying properties decreased with the increase of DH.When the DH was lower than 7.54%, the DPPH radical-scavenging activity and hydroxyl radical-cavenging activity of the hydrolysates increased with the DH.When the DH was 7.54% and the concentration was 100 mg/mL, the DPPH radical-scavenging rate was 59.68%.When the DH was 7.54% and the concentration was 5 mg/mL, the hydroxyl radical-cavenging rate was 50.23%.