摘要
采用木瓜酶、中性酶和风味酶对大米蛋白进行双酶水解试验,考察不同的酶解顺序、第二步酶解前是否需要灭酶对水解产物抗氧化活性的影响。试验结果表明,加酶顺序对水解产物的抗氧化活性有较大影响;第二步酶解开始是否需要灭酶对水解产物的抗氧化活性影响较小。理想的酶解顺序组合为中性酶(30 min)和风味酶(15 min)、中性酶(30 min)和木瓜酶(15 min)、风味酶(30 min)和木瓜酶(20 min)。水解产物抗氧化试验表明,中性酶和木瓜酶的水解产物具有较强的清除DPPH自由基和羟自由基的能力,它们的IC50分别为1.100 6 g/L和0.127 4 g/L,同时它们的水解产物也表现出较强的还原能力。
Rice protein were two-step hydrolyzed by using one of three enzymes for every step,the three enzymes were flavor enzyme,papain and neutral protease. The influence of the enzymolysis sequence and whether the first step enzyme be passivated or not before the second step enzymolysis on the antioxidation activity of the hydrolysate were studied.Results show that the enzymolysis sequence exhibits great effect on the antioxidation activity of the hydrolysate,and the passivating of the first step enzyme affects less.The optimum enzymolysis sequence are as follows： neutral protease（30min） then flavor enzyme（15 min）,neutral protease（30 min） then papain（15 min）,flavor enzyme（30 min） then papain（20 min）. Moreover,antioxidation experiments reveal that the hydrolysates with neutral protease and papain have stronger scavenging capability for DPPH free radicals and hydroxyl radicals and also present stronger reducing ability.Their IC50 are 1.100 6 g/L and 0.127 4 g/L,respectively.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第6期5-10,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家“十一五”支撑计划项目(2006BAD27B06)
关键词
大米蛋白
双酶水解
清除自由基
还原能力
rice protein,double-enzyme hydrolysis,scavenging free radicals,reducing ability
