Preparation of Corn Polypeptide and Its Antioxidant and Anti-fatigue Effects

doi:10.13560/j.cnki.biotech.bull.1985.2025-0632

Abstract

Abstract:

Objective Corn yellow powder is the main by-product from corn processing, which is rich in protein. Except a small part of it is used as feed, most of it is discarded as waste. In order to reduce environmental pollution and serious waste of protein resources, corn yellow powder was used as raw material to prepare new peptide products. Method Protein was extracted from corn gluten meal by alkaline extraction, and a method of preparing corn polypeptide with anti-fatigue and anti-oxidation by one-step hydrolysis with double enzymes was established. Result Alkaline protease and flavor protease are the best hydrolysis enzymes for corn protein. The optimal hydrolysis conditions of the two enzymes are as follows: Enzyme dosage 18%, enzyme ratio (alkaline protease: flavor protease) 2:1, enzymolysis pH 8.0, enzymolysis temperature 60 ℃ and enzymolysis time 3.5 h. Under these conditions, the highest degree of hydrolysis is 53.45%, which is 12.85% higher than that before optimization. The prepared corn polypeptide shows good antioxidant effect, and its free radical scavenging ability is equivalent to glutathione at a certain concentration. Anti-fatigue experiments in mice shows that, compared with the control group, the liver glycogen content, muscle glycogen content, liver lactate dehydrogenase activity and serum urea nitrogen content of mice fed with low/high doses of corn polypeptide increase by 37.88% and 36.50%, 59.52% and 45.23%, 20.51% and 14.78% respectively, and decrease by 21.23% and 17.95% respectively. Conclusion Corn polypeptide can enhance the anti-fatigue effect on mice, which is mainly achieved by improving the energy material reserve, reducing the accumulation of metabolic waste and inhibiting LDH extravasation. The anti-fatigue effect of corn polypeptide is enhanced with the increase of dosage, with a certain dose-effect relationship.

Key words: corn yellow meal, double enzyme hydrolysis, corn polypeptide, antioxidant, anti-fatigue

WANG Zhong-jie, SUN Hu, LIU Peng, GAO Hong-zeng, CUI Jian-dong. Preparation of Corn Polypeptide and Its Antioxidant and Anti-fatigue Effects[J]. Biotechnology Bulletin, 2025, 41(11): 201-211.

Figures/Tables 6

Fig. 1 Molecular weight (Mw) -retention time standard curve of standard substance

Fig. 2 Effects of protease and hydrolysis mode on protein hydrolysisAlkalinity+flavor, flavor+alkalinity are two-enzyme step hydrolysis, and two-enzyme mixing is one-step hydrolysis of alkaline and flavor

Fig. 3 Effect of hydrolysis conditions on protein hydrolysis degree

Fig. 4 Reducing ability and free radical scavenging ability of GSH and corn polypeptideA: Determination of reducing power. B: DPPH radical scavenging ability. C: ABTS free radical scavenging ability. D: Scavenging ability of hydroxyl radical. E: Scavenging ability of superoxide anion radical

Table 1 Molecular weight distribution and proportion of polypeptide

样品名称

Sample name

各峰保留时间

Retention time of each peak （min）

相对分子质量分布

Relative molecular mass distribution （Da）

峰面积所占比例

Proportion of peak area （%）

玉米蛋白肽

Corn protein peptide

18.770-19.146

17.470-18.770

14.380-17.470

912-1 071

1 071-1 819

1 819-6 511

42.23

37.26

15.82

Fig. 5 Detection of endurance and biochemical indexes in mice* indicates significant difference compared with the control group (P<0.05), and ** indicates extremely significant difference compared with the control group (P<0.01). A: Body weight of mice. B: Swimming time with load. C: Urea nitrogen content. D: Lactate dehydrogenase content. E: Blood lactic acid content. F: Glycogen content

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