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Research on Preparation of Corn Peptide from Corn Gluten Meal by Hydrolysis

Author: LiLi
Tutor: CuiBo
School: Shandong Institute of Light Industry
Course: Of Food Science
Keywords: Corn gluten meal Corn peptide Hydrolysis
CLC: TS201.2
Type: Master's thesis
Year: 2011
Downloads: 236
Quote: 1
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Abstract


Corn gluten meal is the main by-product of production of corn starch by wet grinding method. Currently most corn gluten meal is used for feed or directly discarded . Corn peptide is a kind of bioactive peptide derived from corn gluten meal with great market value. The basic technological process of preparation of corn peptide from corn gluten meal by hydrolysis and the optimum process conditions of hydrolysis were investigated in this research,the molecular weight of product was also determined. The strongest antioxidant activity component was selected by determination of in vitro antioxidant capacity of different molecular weight components. Corn peptide flour was obtained by freeze-drying . The chemical structure was determined by the infrared absorption spectrum . The result shows that chemical structure of the corn peptide is the same as the standard sample . The main results were shown as follows :1. The best pretreatment process, hydrolysis enzyme and add enzyme sequence was determined. The corn gluten meal was treated with expansion, superfine combinations, microwave-assisted firing, ultrasonic treatment, de-starch and plus the reducing agent. After these treatments, the external structure was becoming more loose which provided the favorable conditions for the subsequent hydrolytic reaction.2. The optimal conditions of neutral protease and alkaline protease were analyzed by minitab software. The results showed that under the condition of substrate concentration 6.0%, concentration of enzyme 1.0%, the optimal parameters of the neutral protease were pH 7.0, temperature 50℃, hydrolysis time 5h; the alkaline protease were pH 8.5, temperature 50℃, hydrolysis time 6h.3. The molecular weight of the corn peptides was determined by Sephadex G-15 gel chromatography method . The results were shown as follows:(1) The corn gluten meal without any processing: MW>1355Da is 65.52%; MW<204Da is 25%; 204Da<MW<1355Da is 9.48%(2) The corn gluten meal by superfine comminution treatment: MW>1355Da is 50.7%; MW<204Da is 41.98%; 204Da<MW<1355Da is 7.32%(3) The corn gluten by explotion and superfine comminution treatment: MW>1355Da is 11.52%; MW<204Da is 43.32%; 204Da<MW<1355Da is 45.16%4. The vitro antioxidant capacity of three different molecular weight components was determined. The pyrogallol autoxidantion method was used to produce and detect the super oxygen free radical activity. The components which have the best anti-oxidative activity were analyzed by IR and compared to the standard sample. The results show that the chemical structure was the same as the standard sample.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science > Food Chemistry
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