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Study on the Refining and Antioxidant Activity of the Corn Peptide

Author: WangShuYun
Tutor: LiuLiangZhong
School: Wuhan Polytechnic University
Course: Food Science and Engineering
Keywords: Corn gluten meal Corn Peptide Refined Antioxidant Physical and Chemical Properties
CLC: TS201.2
Type: Master's thesis
Year: 2010
Downloads: 187
Quote: 2
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Abstract


Article to corn gluten meal as the object of study, by enzymatic hydrolysis to convert it into a mixture of a short peptide of the small molecule, and the resultant corn peptide purified of its antioxidant activity, and to improve the water solubility of the zein, and the hydrolyzate has many physiological activity has important theoretical and application value in the field of food processing, the promotion of corn gluten. Hydrolysates decolorization experiments of powdered activated carbon, granular activated carbon, clay and diatomaceous earth decolorization effect of corn peptides, powdered activated carbon for decolorization agent and its single corn polypeptide factor and orthogonal experiments, the results show that the powdered activated carbon decolorization process: the amount of powdered activated carbon 2.0%, pH 5.0, temperature 60 ℃, time 60 min, under this condition, the decolorization rate was 69.7%, nitrogen recovery 76.7%. To 3 KDa the hollow fiber ultrafiltration membrane initial separation of the decolorized corn protein hydrolyzate obtained optimal ultrafiltration conditions: temperature 25 ° C, the operating pressure of 0.1 MPa, time 30 min. By ion exchange resin of the decolorized corn protein hydrolyzate desalination, the results showed that: different concentrations of of corn peptide solution of desalination effect when corn peptide concentration of 50 mg / mL, not only desalination rate of more than 80% nitrogen recovery rate of more than 20 mg / mL of corn peptide solution is much higher; flow rate of nitrogen recovery and desalting rate impact, but a greater impact on nitrogen recovery. This study corn peptide after flowing through the ion exchange resin with 10 column volumes / h, nitrogen recovery was 66.14%, and desalination rate also reached 80% or more. Comparison of different hydrolysis time before and after, decolorization, corn peptide under the antioxidant capacity of the different concentrations, from the three aspects to remove the ability of the hydroxy radicals, the ability and the reducing ability of scavenging DPPH radical comprehensive evaluation, experimental results show: With hydrolysis time increase the antioxidant capacity of corn peptide changing the hydrolysis time 3 h, the DPPH radical scavenging rate of more than 80%; stronger than the antioxidant capacity of the decolorized corn peptide decolorization before; using Vc As a control, within a concentration range of 0.5 ~ 4.5 mg / mL, the antioxidant capacity of the corn peptide than Vc, but with the increase of the concentration of corn peptide, its antioxidant capacity is gradually increased, when the corn peptide concentration of 4.0 mg / mL. when DPPH radical scavenging rate reached 87.7%. Found through research on the physicochemical properties of the corn peptide: corn peptide has good solubility at pH 2 to 10 of the range, the solubility is more than 95%; low viscosity, when the concentration of the solution to 40%, its viscosity is also Only 4.2 mPa. s; under certain concentration conditions, has good foaming properties and foam stability; different under different conditions of humidity, moisture absorption rate, under the same conditions, the corn peptide absorbent rate greater than the soybean peptide. High performance liquid chromatography (HPLC) ultrafiltration corn peptide before and after the molecular weight distribution and amino acid composition analysis, the results show that the molecular weight of the peptide before ultrafiltration corn is mainly concentrated in the less than 3000 Da, in particular having a molecular weight less than 1000 Da, the content up to 94.31%; the ultrafiltration membrane ultrafiltration using 3 KDa, corn peptide ultrafiltration component small peptide mixture (molecular weight less than 1000 Da), containing up to 98.46%. , No significant differences in the composition and content of most of the amino acids by the enzymatic hydrolysis of corn peptides obtained after ultrafiltration membrane ultrafiltration using 3 KDa corn peptide amino acid compared with the corn gluten meal. Corn peptides of glutamic acid, leucine, alanine and phenylalanine four major amino acids in corn gluten meal, compared to an increase in both.

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