Preparation of Antioxidant Peptide from Wheat Germ Protein by Enzymatic Hydrolysis

Abstract

Abstract: The optimum enzymatic hydrolysis parameters were determined by single-factor test and response surface analysis. It was shown that the optimum hydrolytic conditions for preparing wheat germ antioxidant peptide by protease Proleather FG- F were: [S]5.00%, [E]/[S]4.90%～5.05%, pH9.5, temperature 53.30～54.50℃, and time 3.8h. Furthermore, wheat germ peptide prepared on these conditions showed that the strong scavenging activities of DPPH radical and the superoxide anion-radical could reach the scavenging rate as 59.55% and 56.38%, respectively.

Key words: wheat germ protein, antioxidant peptide, enzymatic hydrolysis, response surface analysis

CHENG Yun-Hui, WANG Zhang, XU Shi-Ying. Preparation of Antioxidant Peptide from Wheat Germ Protein by Enzymatic Hydrolysis[J]. FOOD SCIENCE, 2006, 27(6): 147-151.

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Preparation of Antioxidant Peptide from Wheat Germ Protein by Enzymatic Hydrolysis

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