小麦面筋蛋白的米曲霉蛋白酶系酶解特性研究  

Research on Wheat Gluten Enzymatic Properties of Aspergillus Oryzae Protease System

作　　者：黄婵媛[1] 崔春[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2010年第9期38-41,共4页Food and Fermentation Industries

基　　金：国家863计划专题(No.2006AA10Z326);广州市成果推广计划项目(No.2008C13G061)

摘　　要：以麸皮和面粉制曲,利用米曲霉生长过程中产生的蛋白酶系对小麦面筋蛋白进行深度酶解,研究酶解条件对小麦面筋蛋白酶解特性的影响。确定酶解条件为:加酶量810U/g蛋白,蛋白质量分数6%,酶解温度50℃,酶解时间36h,小麦面筋蛋白酶解液氨基酸转化率达61.83%,蛋白质回收率达74.78%。对比商业酶(木瓜蛋白酶、复合蛋白酶、风味蛋白酶)酶解效果,氨基酸转化率显著(P<0.05)提高,蛋白质回收率相当,鲜味明显增强,苦味减弱,酸、甜及后味均稍强。The objective of this study was to hydrolyze wheat gluten with the protease system produced by Aspergillus oryzae cultivated with wheat bran and flour, and evaluate the influence of hydrolysis condition on enzymatic properties of wheat gluten. The optimum hydrolysis conditions were as follows： enzyme concentration [ E/S] 810 U/ g, substrate concentration [ S] 6% , 50 ℃ for 36 hours. Compared to commercial enzymatic hydrolysates, Aspergillus oryzae protease system resulted in significant（P 〈 0.05） increase in conversion of amino acids, equal protein recovery, greater umami flavor, less bitter taste, and subtle tint of the sour, sweet and off-taste.

关 键 词：小麦面筋蛋白 米曲霉蛋白酶系 酶解特性 呈味分析 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]