Effect of Hydrolysis Products of Different Proteins of Wheat on Antioxidant Enzymes

This paper presents a study of the effect of products of enzymatic hydrolysis of various proteins of wheat with a neutral proteinase (neutrase “Novozymes”, Denmark) on the activity of peroxidase from horseradish. It is shown that the hydrolysis products of albumin activate peroxidase activity, the constant of activation being 2.3 micromoles. At the same time with increasing the depth of hydrolysis of albumin the activating effect of peptides disappears. Peptides derived from the salt-soluble, alcohol-soluble alkali-soluble proteins had no effect on the activity of peroxidase.