FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (14): 171-175.doi: 10.7506/spkx1002-6630-201114035

• Processing Technology • Previous Articles     Next Articles

Preparation and Antioxidant Activity of Germ Peptides from Helongjiang Wheat Ⅱ: Optimization of Ultra-filtration Separation of Wheat Germ Peptides

ZHANG Hong-wei1,2,3，YANG Ming-duo1,2,*，WU Ying-ying1,2，ZHANG Ling4，JIA Qing-sheng5   

  1. (1. Institute of Food Engineering, Harbin University of Commerce, Harbin 150076, China；2. Postdoctoral Research Base of the Chinese Fast Food Research and Development Center, Harbin University of Commerce, Harbin 150076, China；3. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China；4. Heilongjiang Vocational College of Biology Scienece and Technology, Harbin 150025, China；5. Heilongjiang Beidahuang Fengyuan Wheat Industry Group Co. Ltd., Harbin 150076, China)
  • Online:2011-07-25 Published:2011-06-18

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Abstract: Wheat germ protein hydrolysate prepared by enzymatic hydrolysis was separated with ultra-filtration membranes with a molecular weight cutoff (MWCO) of 3 ku and 6 ku, respectively. Four ultra-filtration parameters such as pressure, time, pH and sample concentration were optimized by response surface methodology to be 0.08 MPa, 23 min, 6.83 and 2%, respectively. Under these conditions, the ultra-filtration membrane flux of was 4.85 L/(m2 ·h). The obtained fraction of less than 3 ku in molecular weight exhibited a DPPH free radical scavenging rate of 78.93% at the concentration of 11%.

Key words: wheat germ peptide, DPPH free radical scavenging activity, ultra-filtration

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