Antioxidant peptides from corn gluten meal: Orthogonal design evaluation

作者：Zhou Cunshan; Hu Jiali; Ma Haile^*; Yagoub Abu ElGasim A; Yu Xiaojie; Owusu John; Ma Haiyan; Qin Xiaopei

来源：Food Chemistry, 2015, 187: 270-278.

DOI：10.1016/j.foodchem.2015.04.092

• Corn gluten meal
• Protamex
• Hydrolysate peptides
• Antioxidant activity
• Orthogonal experiment
• Comprehensive balance analysis

Protamex catalyzed corn gluten meal (CGM) hydrolysis peptides (CUP) were prepared. Orthogonal design L-16 (4(5)) was used to optimize processing variables of CGM concentration, CGM heat pretreatment (121 degrees C) time, and enzymolysis pH, temperature, and time. Degree of hydrolysis (DH), undigested residue ratio, molecular weight (MW) distribution and DPPH radical inhibition were selected as analysis indicators. Optimum variables were CGM concentration of 18%, heat pretreatment time of 40 min, and enzymolysis pH, temperature and time of 7.5, 55 degrees C and 24 h, respectively. Verification test showed that CHP IC50 for scavenging hydroxyl radical was the best and then followed by reducing power. Oligopeptides improved after hydrolysis at the expense of di- and tripeptides, suggesting formation of soluble aggregates from low MW peptides. The increase in the DH, oligopeptides, Alanyl-Tyrosine, and antioxidant free amino acids coincided with the improvement in the antioxidant activity of CHP.

• 出版日期2015-11-15
• 单位江苏大学