Production of hydrolysate with antioxidative activity by enzymatic hydrolysis of extruded corn gluten

Abstract

Hydrolysate of extruded corn gluten with higher solubility and antioxidative property was prepared. Extrusion and starch removal of corn gluten were applied as pretreatment before enzymatic hydrolysis by Alcalase. The amylase hydrolysis of starch at 70 degrees C for 3 h resulted in the removal of the starch from the extruded corn gluten. The best hydrolysis results can be obtained by conducting the hydrolysis at 60 degrees C with water addition 20 g/g protein, enzyme addition 0.048 Ansen units/g protein, pH 8.5, and 120 min. Degree of hydrolysis of extruded and nonextruded corn gluten reached 39.54 and 31.16%, respectively, under the optimal condition. Sodium dodecyl sulfate polyacrylamide gel electrophoresis of the optimal hydrolysate revealed that proteolysis of extruded corn gluten was more extensive than proteolysis of its counterpart which was not subjected to extrusion. The molecular weight of the peptides in the optimal hydrolysate was mainly over 3,710-660 Da as determined by gel filtration chromatography. The hydrolysates displayed good solubility and antioxidative activity. The separation profile of the hydrolysate on an ion exchange chromatography of Q-Sepharose Fast Flow showed that many kinds of peptides had antioxidative effect. A new peptide with antioxidative activity was purified, and its amino acid sequence was Phe-Pro-Leu-Glu-Met-Met-Pro-Phe, which was identified by Q-TOF2 mass spectrometry.

Pilot-scale production of low molecular weight peptides from corn wet milling byproducts and the antihypertensive effects in vivo and in vitro

“…CGM had a protein content of 63.83%, with a higher sugar content of 18.40% and a higher lipid content of 8.98% (on a dry basis). A pretreatment of the starch removal process by amylase hydrolysis is usually conducted (Yang et al, 2007;Zheng et al, 2006). In this study, we performed heat treatment of CGM in aqueous alkaline solution followed by centrifugation to discard the supernatant, which contained lots of starch and lipid.…”

Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

“…Yet a thorough study on the antioxidant capacity of CPS is relatively less reasearched. It was reported that, CPS had higher antioxidative property and solubility than corn gluten, and the sequence of the purified peptide was found (Zheng et al 2006), Li et al (2009) investigated that, CPS showed the same notable antioxidant activities, free radical scavenging and reducing activities in vitro as those of zein peptides (ZPS). And the effect of CPS on removing superoxide anion in vitro was also reported (Li et al 2007).…”

Anti-Cancer Activity of Maize Bioactive Peptides

“…Several peptides with antioxidant activity have been identified; however, their antioxidant potential depends on the enzymatic process used to obtain them. Zheng et al (2006) studied the antioxidant capacity of peptides obtained using an optimized enzymatic hydrolysis process. Peptides with low molecular weight (<5 kDa) exhibited higher antioxidant activity (Li et al, 2008; Zhou et al, 2012; Zhuang et al, 2013; Tang and Zhuang, 2014).…”