玉米蛋白抗氧化肽的制备及其在熟肉糜中的应用

采用碱性蛋白酶(Alcalase)水解玉米蛋白制备出具有抗氧化活性的玉米蛋白肽。通过测定玉米蛋白水解物对卵磷脂脂质氧化体系的抑制作用和还原能力研究其抗氧化活性,结果表明,当水解条件为底物浓度10%,加酶量(E/S)为1:100,水解时间5h时,所得水解产物抗氧化活性最强;采用凝胶层析法对5h水解物进行分离纯化,得出抗氧化最强部分的分子量范围为147～1745。将玉米蛋白肽加入到熟肉糜中,当添加量为2%时,与对照组相比可以保持肉糜鲜红的颜色,且延缓肉糜氧化。

Preparation of Corn Protein Antinoxidant Peptide and Its Application in Cooked Pork Patties

The corn protein antioxidant peptide was prepared by alcalase.Its antioxidative activity was investigated by determining the inhibitory effect on lipid oxidation in liposome-oxidizing system and reducing power.The results showed that the antioxidant activity of the hydrolysates was strongest when substrate concentration 10%,ratio of enzyme to substrate 1:100,and time of hydrolysis 5h.The molecular range of the hydrolysates with the strongest antioxidative activity was mainly among 147～1745 as separated and purified by gel filtration chromatography.The corn protein peptide was added to cooked pork patties at 2.0% concentration,the cooked pork patties added 2.0% corn protein peptide had significant inhibitory effects on lipid oxidation and kept the red color of patties comparable to control.