水解度对麦胚清蛋白酶解物功能特性和抗氧化力影响
Effect of degree of hydrolysis on functional characteristics and antioxidant properties of wheat germ albumin hydrolysates
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摘要: 利用碱性蛋白酶限制性酶解麦胚清蛋白,研究不同水解度(degree of hydrolysis,DH)酶解物的溶解性、乳化性等功能特性,及对DPPH自由基和羟自由基清除等抗氧化能力。实验结果表明,水解后清蛋白酶解物的溶解性得到改善,DH越高溶解性越好。DH为8.34%时,等电点处的溶解度从未水解时的49.52%提高到74.09%。而乳化性和乳化稳定性随DH的增加而降低。当DH低于7.54%时,酶解物对DPPH自由基和对羟自由基的清除率随DH的提高而增强。浓度为100 mg/mL,DH为7.54%时的酶解物对DPPH自由基清除率达到59.68%。浓度为5 mg/mL时,DH为7.54%时的酶解物对羟自由基清除率达50.23%。Abstract: 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%.
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