Abstract:

In order to obtain the wheat peptides wine, wheat gluten was hydrolyzed by neutral protease and alcoholic fermentation in this experiment. Antioxidant of the wheat peptides wine was investigated. The result showed that the optimum conditions for the fermentation of wheat peptides wine were as follows: 0.5% of peptide content, 17% sugar, 0.9‰ yeast quantity, 25℃ for 9 days. The wheat peptides wine through centrifugation at 3500r/min for 10min were primrose yellow, shiny and transparent without significant precipitation and suspended solids. Transmittance, peptide content of the wheat peptides wine was 95.45% and 5.20mg/ml, respectively. The radical scavenging rates were 30.63% for ·OH, 64.47% for DPPH· and 42.13% O2·, separately. The reducing power and hemolytic inhibition rate were 1.35 and 49.92%.

Key words: wheat gluten, peptides wine, fermentation, clarification, antioxidant activity