Research On Preparation,Promote Fermenting And Antioxidant Activity Of The Corn Peptide

This research uses the corn gluten meal as raw material,and enzymolysizes by the alkaline protease (namely neutral protease) ,then acquires the corn peptide with some special function,and appraises the product of enzymolysis functionally.The purpose of this paper is to provide the theoretical foundation that the corn gluten meal of enzymolysis produces high notorious,ease to be absorbed and high value-added production with functional properties of biology.This paper makes a study of the preparation,the activity appraisal of the corn peptide and so on,and gets the conclusions as follows:1 .The optimum conditions of preparing the corn peptide are:the optimum conditions for the alkaline protease hydrolyzing the corn gluten meal are that the density of substratum is 1.5%,pH is 10.0,the ratio of enzyme substratum is l%,the temperature is 60°C,DH% can be arrived at 31.01% through 4 hours hydrolyzing;the optimum conditions for the neutral protease hydrolyzing the corn gluten meal are that the density of substratum is 2.5%,pH is 7.5, the ratio of enzyme substratum is 2%,the temperatureis 50°C, DH% can be arrived at 24.75% through 4 hours hydrolyzing.2.The content of the corn peptide is 72.38%,the content of the fat is 2.32%,the content of the moisture is 2.67%,the content of the sah is 11.14%.3. Comparing with the corn gluten meal as raw material,the hydrolysates have the better solubility,fine heat stability and refrigeration stability,foam stability,and hydrolysates have not bittness and any peculiar smell.4. The optimum conditions for the corn peptide taking away the aromatic amino acids are that the concentration is 1:10, the temperature is 30℃,pH is 3, time is 2h.5. The corn peptide has the obvious inhibiting about self-oxidation of the pyrogallol,restraining rate is -21.2%, in addition, it can strongly promote zymolytic activity of yeasty.