文档介绍：Agricultural Science & Technology, 2014, 15(2): 182-186
Copyright 訫 2014, Information Institute of HAAS. All rights reserved Molecular Biology and Tissue Culture
The Technology Research of Anti鄄oxidation
Peptide Preparation by Alkaline Protease
Hydrolyzing Wheat Germ Meal
Dapeng DIAO1, Jihong HUANG1,2, Junwei FENG2, Yinchen HOU1, Ming HUI2, Qianqian YOU2,
Xuefeng SU2, Wen WANG2, Mingqian YANG2
1. Zhongshi Research Institute of Agricultural Products Processing, Zhengzhou 450000, China;
2. Henan University of Technology, Zhengzhou 450000, China
Abstract Wheat germ meal is the by production of oil extracting, and a great 碱性蛋白酶酶解小麦胚芽粕制
quantity of it has been wasted, thus the quantity of lost protein is great. In order to 备抗氧化肽技术研究
use wheat germ meal proteins adequately, wheat germ proteins were hydrolyzed to
anti鄄oxidation peptides by using alkaline protease. Through the single factor analysis 刁大鹏 1,黄继红 1,2,冯军伟 2,侯银臣 1,惠明 2,
and regression analysis, the optimized experiment conditions of hydrolysising wheat
游倩倩 2,苏雪峰 2,王文 2,杨铭乾 2 (
germ meal to wheat germ peptides were enzymatic quantity %(w/w), material to
liquid ratio 1∶, enzymolysis time h. Under these conditions, the scavenging 农产品加工研究院,河南郑州 450000;
effect was %,the DH was 22% and peptides content in enzymatic hydrolysate 工业大学,河南郑州 450000)
was %(w/w).By SDS鄄PAGE electrophoresis,th