期刊论文

Preparation and in vitro Sobering Activity of Wheat Germ Protein Hydrolysates by Double Enzymes

Guo, H.

中文

中国粮油学报

1003-0174

2018

33

5

87-93

10.3969/j.issn.1003-0174.2018.05.015

湖南农业大学科学基金(11YJ17)；

本校为第一且通讯机构

为充分利用麦胚资源,制备具有醒酒作用的麦胚肽,本研究以Na2C03预处理过的麦胚为原料,以肽得率(TCA-PSI)、水解度(DH)及乙醇脱氢酶(ADH)激活率为指标,研究了碱性蛋白酶(Alcalase)、中性蛋白酶(Neutral)双酶分步酶解工艺及酶解物的醒酒活性.结果表明,双酶分步酶解的最优工艺条件为麦胚蛋白质量分数为3.5% ,Alcalase添加量4 000 U/g,Neutral添加量1 000 U/g,所得酶解物的TCA -PSI、DH、ADH激活率分别为:75.49%、65.18%、68.37%.表明麦胚蛋白双酶酶解物可以显著提高ADH的活力,具有较好的体外醒酒活性.

For effective utilization of wheat germ and preparing the wheat germ peptides with facilitating alcohol metabolism,the double enzymatic hydrolysis of wheat germ pretreated by Na 2 CO 3 was studied.Two proteases,alcalase and neutral,were used step by step.The activation rate of TCA-PSI,DH and ADH of the wheat germ proteins hydrolysates were measured.The results showed that the substrate concentration of wheat germ protein was [S] 3.5%,the alcalase dosage was [E]/[S] 4 000 U/g,and the neutral dosage was [E]/[S] 1 000 U/g.Under these conditions,TC...