| Corn gluten meal is the main by-product of production of corn starch by wet grinding method. Currently most corn gluten meal is used for feed or directly discarded . Corn peptide is a kind of bioactive peptide derived from corn gluten meal with great market value. The basic technological process of preparation of corn peptide from corn gluten meal by hydrolysis and the optimum process conditions of hydrolysis were investigated in this research,the molecular weight of product was also determined. The strongest antioxidant activity component was selected by determination of in vitro antioxidant capacity of different molecular weight components. Corn peptide flour was obtained by freeze-drying . The chemical structure was determined by the infrared absorption spectrum . The result shows that chemical structure of the corn peptide is the same as the standard sample . The main results were shown as follows :1. The best pretreatment process, hydrolysis enzyme and add enzyme sequence was determined. The corn gluten meal was treated with expansion, superfine combinations, microwave-assisted firing, ultrasonic treatment, de-starch and plus the reducing agent. After these treatments, the external structure was becoming more loose which provided the favorable conditions for the subsequent hydrolytic reaction.2. The optimal conditions of neutral protease and alkaline protease were analyzed by minitab software. The results showed that under the condition of substrate concentration 6.0%, concentration of enzyme 1.0%, the optimal parameters of the neutral protease were pH 7.0, temperature 50℃, hydrolysis time 5h; the alkaline protease were pH 8.5, temperature 50℃, hydrolysis time 6h.3. The molecular weight of the corn peptides was determined by Sephadex G-15 gel chromatography method . The results were shown as follows:(1) The corn gluten meal without any processing: MW>1355Da is 65.52%; MW<204Da is 25%; 204Da1355Da is 50.7%; MW<204Da is 41.98%; 204Da1355Da is 11.52%; MW<204Da is 43.32%; 204Da |
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