FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 117-122.doi: 10.7506/spkx1002-6630-201001028

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Separation and Antioxidant Activity of Corn Gluten Meal Hydrolysate

LI Hong-mei1，YANG Rui1，YU Lei1，ZHANG Xue-zhong2   

  1. (1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China；
    2. Key Laboratory of Molecular Enzymology and Engineering, Ministry of Education, Jilin University, Changchun 130021, China)
  • Received:2009-04-10 Online:2010-01-01 Published:2014-05-19
  • Contact: LI Hong-mei1， E-mail:rainbowly71@sina.com

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Abstract:

Corn gluten meal was hydrolyzed by proteolysis with alkaline protease and the refined hydrolysate was then separated and purified by Sephadex G-15 and G-10 column chromatographic and preparative HPLC methods. With α-tocopherol as a positive control, the hydrolysate and its fractions were evaluated for antioxidant activity by DPPH radical scavenging assay, linoleic acid auto-oxidation inhibition assay, ferric reducing/antioxidant power (FRAP) assay and superoxide anion scavenging assay based on pyrogallol auto-oxidation method. Results revealed that fraction II eluted from Sephadex G-10 column exhibited the highest antioxidant activity, a relative molecular mass distributed in range of 400 to 700 D detected by MS and an amino acid composition mainly consisting of glutamic acid, alanine, leucine, histidine, proline and phenylalanine.

Key words: corn gluten meal, separation and purification, free radical scavenging activity, antioxidant activity

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