固定化碱性蛋白酶水解谷朊粉研究  

Study on immobilized alkali protease hydrolyzing wheat gluten

作　　者：钟方旭[1] 张弦[2] 李春美[2] 

机构地区：[1]武汉工业学院生物与制药工程系,武汉430023 [2]华中农业大学食品科技学院,武汉430073

出　　处：《食品科技》2008年第7期132-135,共4页Food Science and Technology

基　　金：湖北省自然科学基金项目(2005ABA090)

摘　　要：采用自制的固定化碱性蛋白酶水解谷朊粉,以水解度为参考指标,分别对底物浓度、酶浓度、酶解时间进行单因素试验,考察其对碱性蛋白酶固定化的影响,并进一步通过正交试验探讨三者对谷朊粉水解的影响,确定固定化碱性蛋白酶水解谷朊粉的最佳工艺条件。结果表明,固定化碱性蛋白酶水解谷朊粉的最佳工艺条件为:底物浓度为5%、酶浓度为4000U/g、酶解时间为3h,此时RRA达到65.46%,水解后的谷朊粉的部分功能性质尤其是溶解性得到较大的改善。The factors affecting immobilized alkali protease hydrolyzing wheat gluten were studied. The results of orthogonal test indicates that the optimum conditions for hydrolyzing wheat gluten by immobilized alkali protease are as follows： the wheat gluten concentration of 5.0%, immobilized alkali protease concentration of 4000 U/g, hydrolyzing for 3 h, the degree of hydrolysis reaches 9.5% which is almost the same as that of dissociative alkali protease, The function property especially solubility of wheat gluten hydrolyzed by immobilized alkali protease increase obviously.

关 键 词：碱性蛋白酶 固定化 谷朊粉 

分 类 号：TS201.2[轻工技术与工程—食品科学]