Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro

作     者：程云辉 王璋 许时婴 

作者机构：School of Food Science and TechnologySouthern Yangtze University Wuxi 214036ChinaDepartment of Biology and Food EngineeringChangsha University of Science and TechnologyChangsha 410015China School of Food Science and TechnologySouthern Yangtze University Wuxi 214036China 

出 版 物：《Journal of Central South University of Technology》 (中南工业大学学报（英文版）)

年 卷 期：2006年第13卷第2期

页      面：160-165页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

主　　题：wheat germ protein hydrolysate wheat germ antioxidant free radical 

摘      要：Wheat germ protein hydrolysates were prepared by protease hydrolysis, ultrafiltration and dynamical adsorption of resin. The total amount of amino acids in 100 g wheat germ protein hydrolysates is 93.95 g. Wheat germ protein hydrolysates are primarily composed of 4 fractions: 17.78% in the relative molecular mass range of 115631512, 17.50% in 1512842, 27.38% in 842372 and 30.65% in 37276, respectively. The antioxidant properties of wheat germ protein hydrolysates were evaluated by using different antioxidant tests in vitro. 1.20 g/L wheat germ protein hydrolysates exhibit 78.75% inhibition of peroxidation in linolei acid system; and 1.6g/L wheat germ protein hydrolysates show 81.11% scavenging effect on the 1,1-diphenyl-2-picrylhrazyl radical. The reducing power of 2.50 g/L wheat germ protein hydrolysates is 0.84. Furthermore, the scavenging activity of 0.60 g/L wheat germ protein hydrolysates against superoxide radical is 75.40%; 0.50 g/L wheat germ protein hydrolysates exhibit 63.35% chelating effect on ferrous ion. These antioxidant activities of wheat germ protein hydrolsates increase with the increase of its concentration. Experimental results suggest that wheat germ protein hydrolysate is a suitable natural antioxidant rich in nutrition and nontoxic.