酶法水解谷朊粉工艺研究  

Research on the Technology of Enzymatical Hydrolyzing Wheat Gluten

作　　者：薛华茂[1] 朱昌玲[1] 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2005年第4期42-45,共4页Chinese Wild Plant Resources

基　　金：国家科技成果重点推广计划(2003EC000171)。

摘　　要：对谷蛋白肽酶法制备工艺进行了研究。利用蛋白酶Alcalase可获得较高的水解度,其较优的工艺如下:底物浓度10%,加酶量为底物的0.5%,pH为8.75,水解温度60℃,水解时间90min。酶解后期,添加蛋白酶U-mamizyme进行复合酶水解,其产物具有多肽含量高、风味协调等特点。The enzymatic preparation of wheat gluten peptide was researched in this paper. The optimal tech- nology of using the protease Alcalase was obtained as following. The concentration of substrate was 10%, the protease amount was 0.5 % of the substrate, pH was 8.75, hydrolyzing temperature was 60 ℃, hydrolyzing time was 90 min. During the later hydrolyzing period adding the protease Umamizyme could make the hydrolysate to have higher level of peptide and have better flavor.

关 键 词：谷朊粉 谷蛋白 酶法水解 工艺研究 ALCALASE 底物浓度 制备工艺 水解温度 水解时间 蛋白酶 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程] TQ461[轻工技术与工程—食品科学与工程]