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 https://doi.org/10.7506/spkx1002-6630-201014006

[1]	GUO Yu, JIANG Chenghong, YANG Yuchan, ZHANG Yao, WANG Dongxu, GUO Yuanxin. Effect of Microwave Combined with Metal Ions on the Properties and Structure of Wheat Germ Protein [J]. FOOD SCIENCE, 2024, 45(5): 217-224.
[2]	SUN Xiaohan, JIANG Xuewei, XIAO Zhiyu, OU Dechong, LI Kai, ZHOU Hui, FANG Qinjun. Screening and Application of Aspergillus oryzae in Koji-making for Manufacturing of Fermented Watermelon-Soybean Paste [J]. FOOD SCIENCE, 2022, 43(6): 204-211.
[3]	LUO Tao, LI Yu, WANG Fang, WENG Zebin, XIONG Ling, SONG Haizhao, WANG Luanfeng, SHEN Xinchun. Protective Effect of Wheat Germ-Derived Peptide on H2O2-Induced Cellular Oxidative Damage in Osteoblast-Osteoclast Co-culture System [J]. FOOD SCIENCE, 2022, 43(21): 126-136.
[4]	WU Bohua, JIANG Xuewei, ZHANG Jinyu, RUAN Zhiqiang, LIANG Shengnan, CHEN Yongfa, ZHOU Shangting. Screening and Application of Bacillus spp. Promoting Moromi Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 134-141.
[5]	ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun. Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage [J]. FOOD SCIENCE, 2021, 42(17): 10-18.
[6]	LI Qianru, XIONG Yao, LIN Jianuo, YE Qian, MIAO Song, ZHANG Longtao, ZHENG Baodong. Regulatory Effect of Acidification Rate on Soy Protein Isolate Gels Induced by Glucono-δ-Lactone [J]. FOOD SCIENCE, 2020, 41(6): 31-35.
[7]	ZHANG Huanhuan, GENG Yuhuan, LI Guoji, WANG Guoshu, YANG Junmei, XIE Jingming. Effects of Wheat Germ on Physicochemical Properties and Antioxidant Activities of Chinese Traditional High-Salt Diluted Soy Sauce [J]. FOOD SCIENCE, 2019, 40(4): 108-115.
[8]	YAN Hui, ZHANG Qi, JIANG Mingzhu, ZHU Shenghu, NIE Xudong, YU Yongjian, ZHANG Jiaxin, JIA Junqiang, XIONG Meng. Isolation and Structural Identification of Hypoglycemic Peptides from Wheat Germ Protein [J]. FOOD SCIENCE, 2018, 39(20): 92-98.
[9]	ZHANG Xinlin, XIE Jing, QIAN Yunfang, YANG Shengping. Predictive Growth Model for Pseudomonas fluorescence in Salmon at Different Temperatures [J]. FOOD SCIENCE, 2017, 38(21): 74-79.
[10]	CAO Xuelian, ZHAO Yuxing, GUO Junxia, ZHANG Jing, CHEN Wen, ZHANG Yanzhen. Effect of Fermented Wheat Germ on Cholesterol Levels in Rats with Hypercholesterolemia [J]. FOOD SCIENCE, 2017, 38(11): 208-213.
[11]	DING Yuanyuan, WANG Li , ZHANG Xinxia, WANG Ren, LUO Xiaohu, LI Yanan, LI Yongfu, LI Juan, CHEN Zhengxing. Optimized Preparation and Structural Characterization of Calcium-Chelating Polypeptides from Wheat Germ Protein Hydrolysate [J]. FOOD SCIENCE, 2017, 38(10): 215-221.
[12]	HU Xinjuan, ZHANG Zhengmao, XING Qinhui, LIU Fangliang. Optimization of Microwave Treatment of Wheat Germ to Reduce the Content of Nonhydratable Phospholipids in Wheat Germ Oil [J]. FOOD SCIENCE, 2016, 37(8): 8-12.
[13]	HE Jie, ZENG Xiaoqun, Lü Mingchun, MAO Zhongxuan, WANG Xianglin, PAN Daodong. Screening of Lactic Acid Bacteria with High Protease and Lipase Activities from Xinjiang Traditional Yogurt [J]. FOOD SCIENCE, 2015, 36(17): 130-133.
[14]	CHEN Mei-ling, HU Yan, HAN Yong, XING Yue, PAN Chong-shuang, GAO Ang, CHEN Ye*. Hydrolysis and Antioxidant Activity of Defatted Wheat Germ Protein [J]. FOOD SCIENCE, 2014, 35(22): 109-114.
[15]	LIU Ying, ZHANG Bin-bin, SUN Bing-yu, LIU Lin-lin, ZOU Li-hong, SHI Yan-guo. Optimization of Fermentation Conditions for Production of Neutral Protease by Bacillus subtilis 10075 [J]. FOOD SCIENCE, 2014, 35(13): 166-170.

Optimization of Incubation Conditions for Polypeptide-enriched Wheat Germ

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments