预处理方法对小麦面筋蛋白功能性质及其酶解效率的影响  

Effect on Enzymatic Hydrolysis and Functional Property of Wheat Gluten Under Pretreatments

作　　者：安志丛[1] 周惠明[1] 朱科学[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2009年第9期25-30,共6页Food and Fermentation Industries

基　　金：国家高科技研究发展计划863项目(2008AA10Z312)基金资助

摘　　要：采用物理和化学的方法对小麦面筋蛋白进行预处理,旨在改善其功能性质,拓宽应用范围。分别采用超声波、超高压、碱液、尿素方法对小麦面筋蛋白悬浊液进行预处理,并对功能性质和酶水解效率进行比较研究。预处理对面筋蛋白溶解度提高显著,其结果分别为:未处理8%,碱液预处理20.7%,尿素预处理43.9%,超声波预处理22.9%;对起泡性改善效果依次是尿素处理、超声处理、碱处理,均比未处理样品高50%以上;尿素、超声波、碱处理对泡沫稳定性改善也非常显著,60 min后仍维持有80%以上的起始泡沫体积,而未处理样品仅为9.09%。预处理后面筋蛋白的乳化性及乳化稳定性也得到了大幅度增强。物理化学预处理辅助Alcalase水解面筋蛋白,其水解度分别为超声波处理(16.87%),碱(15.4%),尿素(16.92%),均比未处理样品(14.89%)高,而超高压处理(14.47%)使其降低。[ Objective] The water - insolubility of gluten is one of the major limitations for its more extensive use in food processing. To extend its applications, wheat gluten suspension was pretreated to improve its solubility before enzymatic hydrolysis. [ Method] The effects of four kinds of different pretreatment methods on Alcalase digesting of wheat gluten were explored, including high hydrostatic pressure, ultrasonic wave, addition of NaOH, addition of urea. The hydrolytic efficiency of hydrolysis was compared and the functionalities of the hydrolysates were determined. [ Result] Wheat gluten suspensions after pretreatments were assessed for their functional properties. Results showed that pretreatments lead remarkably improvement on foaming and emulsifying properties compared to the original gluten. DH values were figured out as ultrasonic wave 16. 87% , addition of NaOH15.4% , addition of ureal6.92% ,high hydrostatic pressure 14.47% , and original gluten 14.89%.

关 键 词：小麦面筋蛋白 酶法水解 预处理 功能性质 水解度(DH) 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]