Food and Fermentation Industries >

2010 , Vol. 36 >Issue 02: 85 - 89

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.02.034

Food and Fermentation Industries

Enzymatic Hydrolysis of Alcohol Soluble Protein from Brewer's Spent Grain and the Antioxidant Properties of the Hydrolysates

  • Tang Desong ,
  • He Yuanzhe ,
  • Li Bing ,
  • Li Lin ,
  • Zhang Chaohua
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Online published: 2010-02-25

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Abstract

Enzymatic hydrolysis of alcohol soluble protein from brewer's spent grain by Alcalase was optimized by orthogonal test.Results indicated that the best enzymatic hydrolysis condition was substrate concentration of 2%,temperature of 60℃,pH9.5,Enzyme/protein ratio at 40 μL/g and hydrolysis for 3 hours.Antioxidant properties of the hydrolysates were analyzed using scavenging effect toward DPPH radical and hydroxy radical;Vc was used as the positive control compounds.The results indicated that the optimum scavenging effect of the hydrolysates toward the two kinds of free radical obtained from different hydrolysis conditions.

Key words： brewer's spent grain(BSG); prolamine; enzymatic hydrolysis; antioxidant.

Cite this article

Tang Desong , He Yuanzhe , Li Bing , Li Lin , Zhang Chaohua . Enzymatic Hydrolysis of Alcohol Soluble Protein from Brewer's Spent Grain and the Antioxidant Properties of the Hydrolysates[J]. Food and Fermentation Industries, 2010 , 36(02) : 85 -89 . DOI: 10.13995/j.cnki.11-1802/ts.2010.02.034

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