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Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro

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Abstract

Wheat germ protein hydrolysates were prepared by protease hydrolysis, ultrafiltration and dynamical adsorption of resin. The total amount of amino acids in 100 g wheat germ protein hydrolysates is 93.95 g. Wheat germ protein hydrolysates are primarily composed of 4 fractions: 17.78% in the relative molecular mass range of 11 563–1 512, 17.50% in 1512 – 842, 27.38% in 842 – 372 and 30.65% in 372 – 76, respectively. The antioxidant properties of wheat germ protein hydrolysates were evaluated by using different antioxidant tests in vitro. 1.20 g/L wheat germ protein hydrolysates exhibit 78.75% inhibition of peroxidation in linolei acid system; and 1.6 g/L wheat germ protein hydrolysates show 81.11% scavenging effect on the 1,1-diphenyl-2-picrylhrazyl radical. The reducing power of 2.50 g/L wheat germ protein hydrolysates is 0.84. Furthermore, the scavenging activity of 0.60 g/L wheat germ protein hydrolysates against superoxide radical is 75.40%; 0.50 g/L wheat germ protein hydrolysates exhibit 63.35% chelating effect on ferrous ion. These antioxidant activities of wheat germ protein hydrolsates increase with the increase of its concentration. Experimental results suggest that wheat germ protein hydrolysate is a suitable natural antioxidant rich in nutrition and nontoxic.

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Authors and Affiliations

  1. School of Food Science and Technology, Southern Yangtze University, 214036, Wuxi, China

    Cheng Yun-hui, Wang Zhang (Professor) & Xu Shi-ying

  2. Department of Biology and Food Engineering, Changsha University of Science and Technology, 410015, Changsha, China

    Cheng Yun-hui

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  1. Cheng Yun-hui
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  2. Wang Zhang
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  3. Xu Shi-ying
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Correspondence to Wang Zhang.

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Cheng, Yh., Wang, Z. & Xu, Sy. Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro. J Cent. South Univ. Technol. 13, 160–165 (2006). https://doi.org/10.1007/s11771-006-0149-7

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  • DOI: https://doi.org/10.1007/s11771-006-0149-7

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