摘要
以小麦蛋白粉为原料,用中性蛋白酶酶解、酒精发酵制得小麦多肽酒,并对其抗氧化性进行研究。结果表明:小麦多肽酒的最佳酿造工艺为:多肽含量0.5%、加糖量17%、酵母添加量0.9‰,25℃下发酵9d后采用3500r/min离心10min后得小麦多肽酒为淡黄色,有光泽,澄清透明,无明显沉淀和悬浮物,小麦多肽酒的透光率为95.45%,多肽含量为5.20mg/ml,羟自由基清除率为30.63%,DPPH·清除率为64.47%,总还原力为1.35,超氧阴离子自由基(O2·)清除率为42.13%,溶血抑制率为49.92%。
In order to obtain the wheat peptides wine, wheat gluten was hydrolyzed by neutral protease and alcoholic fermentation in this experiment. Antioxidant of the wheat peptides wine was investigated. The result showed that the optimum conditions for the fermentation of wheat peptides wine were as follows： 0.5% of peptide content, 17% sugar, 0.9‰ yeast quantity, 25℃ for 9 days. The wheat peptides wine through centrifugation at 3500r/min for 10min were primrose yellow, shiny and transparent without significant precipitation and suspended solids. Transmittance, peptide content of the wheat peptides wine was 95.45% and 5.20mg/ml, respectively. The radical scavenging rates were 30.63% for ·OH, 64.47% for DPPH· and 42.13% O2·, separately. The reducing power and hemolytic inhibition rate were 1.35 and 49.92%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第23期331-334,共4页
Food Science
关键词
小麦蛋白粉
多肽酒
酿造
澄清
抗氧化性
wheat gluten
peptides wine
fermentation
clarification
antioxidant activity
