The Study Of CGM Hydrolysis By Acidic Protease

The Corn Gluten Meal(CGM) is the byproduct in the corn arnylun production. The 40-60percent of CGM is protein, incluing zein(68％), glutein(22％),globulins(1.2％) and albumin.For a long time, the the CGM was used in feed industry or let out to the nature directly. It's aserious waste for the food supplies and a bad pollution for environment. The high content ofside chain amino acid in the CGM is the crude material for the production of high Foligo-peptide. The F figure is the ratio side chain amino acid to the aroma-amino acid. Thehigh F oligo-peptide have many functions for adjusting body metabolize, such as absorbingeasily, boosting immunity, adjusting hormone, resisting virus and bacteria, reducing bloodpressure and so on.The most important approach to recycle CGM is Enzymolysis which will converte CGMinto Amino Acid. Due to the effect of some bond which like Hydrogen bond,Hydrophobicbond and Disulfide bond,the Peptide Chain of CGM was formed into a coiled or spiralshape,that make it diffcult to hydrolyze by Enzyme. The pretreatment which will destroy thesub structure, expose and increase the active position which easy contact to Enzyme, willaccelerate the reaction rate of Enzymolysis.In this work, our group carry out an investigation on the Enzymolysis of CGM in theacid circumstance. Both the methods, high temperature pretreatment and acidic proteinenzymatic hydrolysis, were adopted. End-peptidases was used to break away the bitterness ofhydrolyte, Anti-discoloration inhibitor was used to restrain the formation of chromatophore.By the Single factor experiments and Orthogonal experiments,the optimum condition of theCGM enzymolysis was found: substrate concentration was 80g/l, ratio of protease/substrateis 10％,reaction temperature is 60℃. Under the high temperature and long time reaction,acidic proteinase will denatured deactivation, finally we determined the reaction temperaturefor 50℃. Under the optimum condition, substrate enzymolysis for 1h, the best results wasobtained:degree of hydrolysis 34.12％,degeneration rate 37.48％.The synergism of Alcalaseand Acidic proteinase, could make the reacting system avoid alkali and removing bitternesswhich make Bitter taste value to 6. In the enzymolysis system the introduction of 0.8％(W/W) Na2SO3 could suppress the reaction of Maillard.the rate of pigment suppression ofenzymolysis system could get 36.75％High temperature pretreatment could affect the molecular weight distributionand amino acid composition of enzymolysis product. We found that high temperature pretreatment could increase Degree of hydrolysis and Degeneration ratein the initial period of reaction, and enhances the content of Widowed peptide andbranched chain amino acid which molecular weight smaller than 1000Dalton.