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Antioxidant properties of wheat germ protein hydrolysates evaluated in vitro

✍ Scribed by Cheng, Yun-hui ;Wang, Zhang ;Xu, Shi-ying

Book ID
107506536
Publisher
Chinese Electronic Periodical Services
Year
2006
Tongue
English
Weight
492 KB
Volume
13
Category
Article
ISSN
1005-9784

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Wheat germ protein hydrolysates (WGPH) were obtained by enzymatic hydrolysis of defatted wheat germ protein isolates using Alcalase 2.4L FG. The degree of hydrolysis (DH) of WGPH was determined to be about 25% using pH-stat method. The molecular mass distribution of WGPH was lower than 1500 Da. The

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## Abstract **BACKGROUND:** Corn gluten meal (CGM), a major by‐product of corn wet milling, is mainly used as forage in China. Because of its particular amino acid composition, in which there are large amounts of hydrophobic amino acids such as leucine, alanine and phenylalanine, CGM protein was th