Food and Fermentation Industries

Preparation and Purification of Antioxidant Peptide from Corn Gluten Meal

  • Li Xiu-xia ,
  • Han Lu-jia
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Online published: 2010-07-25

Abstract

Enzymatic hydrolyzing technology of corn gluten meal was investigated.The results showed that the optimum conditions are: pH 8.0,temperature 65℃,enzyme concentration 4 000 U/g,substrate concentration 2%,and hydrolyzing time 2 h.Under the optimizing technology parameters,the degree of hydrolysis was 73.25%.The hydrolysate were separated by Amberlite CG-120 and Sephadex G-25.Most of DPPH savenging activity profiles were deserved and separated by RP-HPLC twice,and a 1147.2 Da peptide was deserved with higher purity.

Cite this article

Li Xiu-xia , Han Lu-jia . Preparation and Purification of Antioxidant Peptide from Corn Gluten Meal[J]. Food and Fermentation Industries, 2010 , 36(07) : 73 -77 . DOI: 10.13995/j.cnki.11-1802/ts.2010.07.004

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