Method for improving antioxidant activity of corn peptides by aid of irradiation aided enzymolysis technology

A technology for anti-oxidative activity and auxiliary enzymatic hydrolysis is applied in the field of improving the anti-oxidative activity of corn peptides by means of irradiation-assisted enzymatic hydrolysis technology, which can solve the problems of rough taste, less application, complex composition and the like, and achieves convenient processing and production. The process is simple and the effect of improving the comprehensive utilization value

Inactive Publication Date: 2014-07-02
JILIN UNIV
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Problems solved by technology

Corn gluten meal is the main by-product of corn intensive processing. It has complex composition, rough taste, poor water solubility, and special odor and color. Therefore, it is often used as corn gluten feed or discharged as waste. It is used in the food industry less

Method used

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  • Method for improving antioxidant activity of corn peptides by aid of irradiation aided enzymolysis technology

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Corn gluten powder with a protein content of 45% and a particle size of 160 meshes is used as raw material, packed in ziplock bags according to the weight of each bag of 100g, placed on a conveyor belt with a speed of 5m / h, and transported into the fast neutron electron beam Irradiate in an irradiation room, so that the radiation dose absorbed by the material is 5K, and obtain zein irradiated powder; use zein irradiated powder with a protein content of 45% as the substrate, and prepare the substrate concentration with 20°C purified water according to the weight ratio It is a 4% protein solution system; then use a magnetic stirrer to process the protein solution system, the stirring temperature is controlled at 60°C, and the stirring time is 10min; then it is placed in a water bath at 90°C for 20min, and then cooled to alkaline protease The suitable enzymatic hydrolysis temperature is 50°C, adjust the pH value to 9, add alkaline protease according to the [E] / [S] ratio of ...

Embodiment 2

[0029]Corn gluten powder with a protein content of 48% and a particle size of 150 mesh is used as raw material, packed in ziplock bags according to the weight of each bag of 200g, placed on a conveyor belt with a speed of 2m / h, and transported into the fast neutron electron beam The irradiation room is irradiated circularly, so that the radiation dose absorbed by the material is 36.8K, and the corn gluten irradiation powder is obtained; the corn gluten irradiation powder with a protein content of 48% is used as the substrate, and the bottom is prepared with 25°C deionized water according to the weight ratio. The protein solution system with a concentration of 2%; the protein solution system was processed with a magnetic stirrer, the stirring temperature was controlled at 55 ° C, and the stirring time was 15 min; then placed in a water bath at 92 ° C for 15 min, and cooled to alkali The suitable enzymolysis temperature for protease is 45°C, adjust the pH value to 10, add alkalin...

Embodiment 3

[0031] Corn gluten powder with a protein content of 50% and a particle size of 170 mesh is used as raw material, packed in ziplock bags according to the weight of each bag of 300g, placed on a conveyor belt with a speed of 10m / h, and transported into the fast neutron electron beam The irradiation room was irradiated circularly, so that the radiation dose absorbed by the material was 65K, and the corn gluten irradiation powder was obtained; the corn gluten irradiation powder with a protein content of 50% was used as the substrate, and the substrate concentration was prepared with 30°C distilled water according to the weight ratio. 3% protein solution system; then process the protein solution system with a magnetic stirrer, the stirring temperature is controlled at 50°C, and the stirring time is 25min; then it is placed in a water bath at 88°C for 30min, and cooled to the concentration of alkaline protease. The suitable temperature for enzymatic hydrolysis is 50°C, adjust the pH ...

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Abstract

The invention belongs to the technical field of developing antioxidative active peptides through the comprehensive utilization of corn proteins, and discloses a method for improving the antioxidant activity of corn peptides by aid of an irradiation aided enzymolysis technology. The key of the invention is to solve the problem that by taking corn gluten meal as a raw material, taking a hydrolysis degree as a measurement index of an enzymolysis effect and taking a DPPH clearance rate as a measurement index of antioxidant activity, by aid of single factors and a response surface experiment design method, a method for improving the antioxidant activity of corn peptides by aid of an irradiation aided enzymolysis technology is designed, and according to the method, an effect that within 3 h of enzymolysis, the hydrolysis degree can be increased to over 48.23% from 42.13%, and the DPPH clearance rate of corn antioxidative peptide meal can be increased to over 78.65% from 70.16% can be achieved. The invention aims to lay a certain preliminary technical foundation for promoting the comprehensive utilization of corn gluten meal and developing serialization products of antioxidative active peptides and industrialized demonstration researches thereof.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization of corn protein to develop antioxidant active peptides, and relates to a method for improving the antioxidant activity of corn peptide by means of irradiation-assisted enzymatic hydrolysis technology, which can realize that the degree of hydrolysis can be determined by the degree of hydrolysis within 3 hours of enzymatic hydrolysis. 42.13% increased to over 48.23%, and the DPPH clearance rate of corn antioxidant peptide powder increased from 70.16% to over 78.65%. Background technique [0002] At present, zein active peptide is one of the hot issues in the research of food-derived active peptides. Corn gluten meal is the main by-product of corn intensive processing. It has complex composition, rough taste, poor water solubility, and special odor and color. Therefore, it is often used as corn gluten feed or discharged as waste. It is used in the food industry less. However, as a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34
Inventor 张鸣镝邢杰林松毅王可刘静波
Owner JILIN UNIV
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