化学
水解物
水解
螯合作用
酶水解
阿布茨
抗氧化剂
基质(水族馆)
溶解度
肽
色谱法
有机化学
核化学
DPPH
生物化学
地质学
海洋学
作者
Dan Li,Feng Zuo,Ruifang Zhu,Chao Zhang,Dongjie Zhang
出处
期刊:Food Science and Technology Research
[Japanese Society for Food Science and Technology]
日期:2020-01-01
卷期号:26 (2): 299-311
被引量:2
摘要
Zein is a major by-product of corn processing and has a wide range of applications in many fields due to its unique solubility and specific amino acid composition. The aim of this study is to hydrolyze zein stepwise using alcalase and proteinase K while considering the enzymatic hydrolysis sequence and assessing the zein-chelating ability, solubility, foaming, and emulsification properties of the zein hydrolysate. The antioxidant activity of Zn2+ chelating peptide was determined. Zinc-chelating ability was used as the evaluation index, and proteinase K was further hydrolyzed on the basis of alcalase hydrolysis. The optimal hydrolysis conditions were reaction time of 2 h, substrate concentration of 10 mg mL−1, enzyme addition amount of 2.8 U mg−1, reaction temperature of 60 °C, and hydrolysate chelation ability of 12.16 mg g−1, thereby corresponding to a degree of hydrolysis (DH) of 35.30%. On the basis of the hydrolysis by proteinase K, alcalase was further hydrolyzed, and the optimal hydrolysis conditions were reaction time of 3 h, substrate concentration of 10 mg mL−1, enzyme addition amount of 8.0×105 U mg−1, reaction temperature of 50 °C, and hydrolysate chelation ability of 13.72 mg g−1, thereby corresponding to a DH of 29.32%. Zein Zn2+-chelating peptide is significant for 1,1-diphenyl-2-picrylhydrazyl free radicals, hydroxyl radicals, and ABTS·+. The clearance effect is positively correlated with the mass concentration of the polypeptide. Zein Zn2+-chelating peptide has good Zn2+ chelating ability and antioxidant activity. Hence, it has broad research prospects for new dietary supplements.
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