Food Chemistry 2015-11-15

Antioxidant peptides from corn gluten meal: Orthogonal design evaluation.

Cunshan Zhou, Jiali Hu, Haile Ma, Abu ElGasim A Yagoub, Xiaojie Yu, John Owusu, Haiyan Ma, Xiaopei Qin

Index: Food Chem. 187 , 270-8, (2015)

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Abstract

Protamex catalyzed corn gluten meal (CGM) hydrolysis peptides (CHP) were prepared. Orthogonal design L16 (4(5)) was used to optimize processing variables of CGM concentration, CGM heat pretreatment (121 °C) time, and enzymolysis pH, temperature, and time. Degree of hydrolysis (DH), undigested residue ratio, molecular weight (MW) distribution and DPPH radical inhibition were selected as analysis indicators. Optimum variables were CGM concentration of 18%, heat pretreatment time of 40 min, and enzymolysis pH, temperature and time of 7.5, 55 °C and 24h, respectively. Verification test showed that CHP IC50 for scavenging hydroxyl radical was the best and then followed by reducing power. Oligopeptides improved after hydrolysis at the expense of di- and tripeptides, suggesting formation of soluble aggregates from low MW peptides. The increase in the DH, oligopeptides, Alanyl-Tyrosine, and antioxidant free amino acids coincided with the improvement in the antioxidant activity of CHP.Copyright © 2015 Elsevier Ltd. All rights reserved.