Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 313 - 321

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041695

Processing optimization of peptides from highland barley distiller’s grain and their alcohol dehydrogenase activation and antioxidant effects in vitro

  • FENG Xiaohuan ,
  • LUO Yihao ,
  • JIANG Lin ,
  • HUANG Kangxin ,
  • FENG Shengbao ,
  • SUN Wancheng ,
  • LI Shanwen
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  • 1(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)
    2(Qinghai Huzhu Tianyoude Barley Wine Co.Ltd., Huzhu 810599, China)

Received date: 2024-11-26

  Revised date: 2025-01-22

  Online published: 2025-10-16

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Abstract

Highland barley distiller's grain peptides (HBDG-P) were prepared from barley lees, and their antioxidant and alcohol dehydrogenase (ADH) activating effects were investigated.Proteins were extracted from barley lees using the different methods, and HBDG-P preparation procedure was adjusted utilizing the response surface approach and one-way test using ADH activation rate and peptide extraction rate as indicators.Ultrafiltration was used to screen for the component with the highest ADH activation and assess its antioxidant activity.Analyze the effect of gastrointestinal digestion on the antioxidant and ADH activity of HBDG-P by measuring the ADH activation rate and DPPH radical scavenging rate.Results demonstrated that the ultrasound-assisted alkaline alcohol approach was the most effective way to extract the protein from barley lees, with an extraction rate of (28.02±1.37)%.The ADH activation rate of HBDG-P extracted by alkaline protease was the highest at pH 10.0, hydrolysis temperature 55 ℃, and enzyme addition of 4 300 U/g, with a value of (39.91±2.63)%.Under the above conditions, the <3 kDa fraction showed the highest ADH activation rate and DPPH radical scavenging rate, at (58.33±2.25)% and (92.46±3.21)%, respectively.After simulating gastrointestinal digestion in vitro, the ADH activation rate and DPPH radical scavenging rate were enhanced compared to those without digestion treatment.This study indicates that HBDG-P exhibits significant ADH activation and antioxidant effects, providing a crucial foundation for the further development and utilization of highland barley distiller grains.

Key words： highland barley distiller’s grains protein; highland barley distiller’s grains peptides; alcohol dehydrogenase activation rate; antioxidant

Cite this article

FENG Xiaohuan , LUO Yihao , JIANG Lin , HUANG Kangxin , FENG Shengbao , SUN Wancheng , LI Shanwen . Processing optimization of peptides from highland barley distiller’s grain and their alcohol dehydrogenase activation and antioxidant effects in vitro[J]. Food and Fermentation Industries, 2025 , 51(18) : 313 -321 . DOI: 10.13995/j.cnki.11-1802/ts.041695

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