摘要
以玉米黄粉为原料,以水解度和α-葡萄糖苷酶抑制率为指标,通过单因素和正交实验得到碱性蛋白酶和风味蛋白酶最适酶解条件,同时优化双酶复合两步水解法最佳酶解顺序。结果表明:首先添加风味蛋白酶,最适酶解温度50℃、pH 6.5、质量分数5.5%、反应时间4 h进行酶解;然后添加碱性蛋白酶,最适酶解温度50℃、pH 8.5、质量分数2%、反应时间2 h酶解完成得到的玉米蛋白水解液α-葡萄糖苷酶抑制率最高,为81.38%;对水解液进行超滤,得到<1 ku组分的α-葡萄糖苷酶抑制率最高,为90.87%,且该组分具有较高的抗氧化活性。
Corn gluten meal was used as the raw material,the degree of hydrolysis andα-glucosidase inhibition rate were used as indicators,and the optimal enzymatic conditions for Alcalase and Flavourzyme were obtained through single factor combination and orthogonality,simultaneously optimized the optimal enzymatic hydrolysis sequence of the double enzyme compound two-step hydrolysis method:firstly,flavourzyme was added under the conditions of optimal enzymatic hydrolysis temperature 50℃,pH 6.5,enzyme mass fraction of 5.5%and reaction time 4 h for enzymatic hydrolysis;after that,Alcalase was added in the conditions of optimal enzymatic hydrolysis temperature of 50℃,pH of 8.5,enzyme mass fraction of 2%and reaction time 2 h.Theα-glucosidase inhibition rate of the hydrolysate obtained under this addition order and conditions was the highest,being 81.38%;The hydrolysate was subjected to ultrafiltration.Theα-glucosidase inhibition rate of the<1 ku component was the highest,being 90.87%.
作者
赵婉宏
郑喜群
刘晓兰
王俊彤
姜彩霞
李冠龙
Zhao Wanhong;Zhen Xiqun;Liu Xiaolan;Wang Juntong;Jiang Caixia;Li Guanlong(College of Food Science in Heilongjiang Bayi Agricultural University,Daqing 163319;Engineering Research Center of the Ministry of Education for Processing and Utilization of Food By-products,Daqing 163319;National Coarse Cereals Engineering Research Center,Daqing 163319;College of Food and Biological Engineering,Qiqihar University,Qiqihaer 161006)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第10期221-229,共9页
Journal of the Chinese Cereals and Oils Association
基金
中央支持地方高校改革发展资金高水平人才项目(2020GSP08)
黑龙江省优势特色学科专项项目(YSTSXK201803)
大庆市指导性科技计划项目(zd-2020-69)。
关键词
玉米肽
双酶酶解
α-葡萄糖苷酶抑制活性
超滤
抗氧化活性
corn peptide
double enzymatic hydrolysis
α-glucosidase inhibitory activity
ultrafiltration,antioxidation activity
