Keywords

Corn Peptides, Antioxidant Properties, Degree Of Hydrolysis

Abstract

Enzymatic hydrolysis of corn gluten is of great significance for the production of highly nutritious, easily absorbed, high value-added biological products with biological functional properties. In this article, AlcalaseAF2.4L and flavor protease were used to enzymatically hydrolyze corn protein under appropriate conditions. After 2 hours of enzymatic hydrolysis, the degree of hydrolysis could reach 31%, and the yield of short peptides exceeded 70%. After separation by SephadexTMG-25, the antioxidant activity of each separated component was studied. It was determined that the auto-oxidation inhibition rate of corn peptides on pyrogallol (PR) reached 43.9 when the concentration was 1 mg/ml. %, equivalent to the antioxidant activity of 5U/mlSOD

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Original research done by Pang Guangchang, Zhang Xiaofeng, Chen Qingsen

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