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The Technology Research of Anti-oxidation Peptide Preparation by Alkaline Protease Hydrolyzing Wheat Germ Meal被引量:7
2014年
Wheat germ meal is the by production of oil extracting, and a great quantity of it has been wasted, thus the quantity of lost protein is great. In order to use wheat germ meal proteins adequately, wheat germ proteins were hydrolyzed to anti-oxidation peptides by using alkaline protease. Through the single factor analysis and regression analysis, the optimized experiment conditions of hydrolysising wheat germ meal to wheat germ peptides were enzymatic quantity 0.8%(w/w), material to liquid ratio 1∶12.3, enzymolysis time 2.1 h. Under these conditions, the scavenging effect was 49.78%,the DH was 22% and peptides content in enzymatic hydrolysate was 1.9%(w/w).By SDS-PAGE electrophoresis,the molecular weight range of wheat germ peptides were below 10 ku and most were between 4.54 and 5.63 ku.The wheat germ proteins could be used ful y and grain resources would be saved.
刁大鹏黄继红冯军伟侯银臣惠明游倩倩苏雪峰王文杨铭乾
关键词:MOLECULARWEIGHT
小麦胚芽球蛋白提取工艺及分子质量测定被引量:10
2013年
小麦胚芽营养丰富,为了更进一步对其进行开发利用,通过单因素试验和正交试验对小麦胚芽球蛋白提取条件进行了优化.球蛋白提取最佳工艺条件为NaCl质量分数3%,料液比1∶13,温度30℃,时间1 h.对提取球蛋白进行SDS-PAGE凝胶电泳,球蛋白有6条谱带,分子质量分别为12.36、16.63、22.34、42.56、47.64、59.43 ku.从而实现了对小麦胚芽球蛋白的充分提取.
刁大鹏黄继红李锦侯银臣于佳动游倩倩苏雪峰冯军伟
关键词:小麦胚芽球蛋白电泳分子质量
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