Optimization of Incubation Conditions for Polypeptide-enriched Wheat Germ

doi:10.7506/spkx1002-6630-201014006

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (14): 22-25.doi: 10.7506/spkx1002-6630-201014006

• Processing Technology • Previous Articles Next Articles

Optimization of Incubation Conditions for Polypeptide-enriched Wheat Germ

YANG Run-qiang1，GONG Xiao-feng1，GU Zhen-xin1,*，WU Zhi-jian2

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China；
2. Changzhou Wuxxin Helv Shucai Shipin Co. Ltd., Changzhou 213016, China

Received:2010-02-22 Revised:2010-05-21 Online:2010-07-15 Published:2010-12-29
Contact: GU Zhen-xin1,*， E-mail:guzx@njau.edu.cn

Abstract

Abstract:

In this study, incubation conditions including incubation time, incubation temperature, initial pH and liquid-tomaterial ratio (mL/g) for the polypeptide accumulation in wheat germ were investigated. The single factor investigations indicated that all of these conditions had significant effect on the polypeptide content of wheat germ. The response surface optimization based on a 4-factor, 3-level Box-Behnken experimental design revealed that the optimal values of incubation time and temperature, initial pH and liquid-to-material ratio were determined to be 6 h, 49 ℃, 3.0 and 10:1, respectively. After the incubation under such conditions, the maximum peptide polypeptide content of wheat germ reached up to 88.46 mg/g, 2.98 times higher than before incubation.

Key words: wheat germ, incubation, polypeptide content, protease activity

CLC Number:

TQ936.16

YANG Run-qiang1，GONG Xiao-feng1，GU Zhen-xin1,*，WU Zhi-jian2. Optimization of Incubation Conditions for Polypeptide-enriched Wheat Germ[J]. FOOD SCIENCE, 2010, 31(14): 22-25.

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Optimization of Incubation Conditions for Polypeptide-enriched Wheat Germ

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