Study on the Extraction of Protein from Aromatic Distillers' Grains and its Activity

Chuanyao Huang; Zhenghao Wang; Lei Yang; Yongmei Chen

doi:10.6919/ICJE.202411_10(11).0013

Authors

Chuanyao Huang
Zhenghao Wang
Lei Yang
Yongmei Chen

DOI:

https://doi.org/10.6919/ICJE.202411_10(11).0013

Keywords:

Aromatic Distillers' Grains; Protein; Peptides; Antioxidant Activity.

Abstract

This paper investigates the extraction of Aromatic Distillers' Grains protein using alcoholic-alkaline, alkaline, and acidic methods, as well as the preparation of distillers’ grains peptides through enzymatic hydrolysis. It measures the antioxidant activity before and after hydrolysis, along with the activity of alcohol dehydrogenase. The results demonstrate that the alcoholic-alkaline method yields a higher protein extraction rate compared to the other two methods, optimizing the extraction ratio to (16.44 ± 0.24)%. At a concentration of 1.0 mg/mL, the DPPH radical scavenging rate achieved (88.94 ± 3.36)%, while at 0.4 mg/mL, the ABTS radical scavenging rate achieved (86.92 ± 2.41)%. Utilizing alkaline protease, neutral protease, recombinant protease, and papain for the enzymatic hydrolysis of distillers’ grains protein to prepare peptides increase both DPPH and ABTS radical scavenging rates, with alkaline protease demonstrating the most significant effect; the DPPH radical scavenging rate increased from (69.87 ± 0.78)% to (88.97 ± 0.60)%, and the ABTS radical scavenging rate rose from (72.64 ± 3.36)% to (93.82 ± 1.37)%. Furthermore, the alcohol dehydrogenase (ADH) activity of the distillers’ grains protein was assessed, revealing that as protein concentration increased, ADH activity also enhanced. Following hydrolysis with the four enzymes, alkaline protease exhibited the best performance, elevating the activity from (2.48 ± 0.307) U/mg prot to (3.32 ± 0.301) U/mg prot. These findings suggest that distillers’ grains protein and peptides possess considerable antioxidant properties, providing a valuable reference for subsequent research on the functional attributes of distillers’ grains protein.

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