The Preparation of the Oligopeptides and the Investigations of the Antioxidative Activity of Oligopeptides from the Corn Gluten Meal

Abstract

Abstract: It is significant to make full use of corn gluten meal(CGM) with enzymolysis in that it contributes to produce biological active products with full nutrition, easy absorption and high added value. In this paper, CGM was hydrolyzed by Alcalase AF 2.4L and Flavourzyme under the optimum condition. The results showed the degree of hydrolysis was up to 31% in two hours as well as the yield of oligopeptides was 70%. In addition, oligopeptides were separated by SephadexTM G-25 and antioxidative activity of CGM was examined. The research indicated the inhibition rate was up to 43.9% when it’s concentration was 1mg/ml as same as that of 5U/ml SOD.

Key words: corn gluten meal(CGM), antioxidatine activity, hydrolysis degree

ZHANG Xiao-Feng, CHEN Qing-Sen, PANG Guang-Chang. The Preparation of the Oligopeptides and the Investigations of the Antioxidative Activity of Oligopeptides from the Corn Gluten Meal[J]. FOOD SCIENCE, 2005, 26(9): 33-35.

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The Preparation of the Oligopeptides and the Investigations of the Antioxidative Activity of Oligopeptides from the Corn Gluten Meal

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