小麦面筋蛋白预处理及酶膜耦合连续反应研究  

Study on the pretreatment of wheat gluten and continuous enzymatic membrane reaction

作　　者：崔洁[1] 孔祥珍[1] 周惠明[1] 华欲飞[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,食品学院,江苏无锡214122

出　　处：《食品工业科技》2011年第6期188-191,338,共5页Science and Technology of Food Industry

基　　金：国家863计划基金(2008AA10Z312);中央高校基本科研业务费专项资金(JUSRP10919);广东省科技计划项目(2008B011000013)

摘　　要：通过小麦面筋蛋白与小麦肽过膜情况的比较分析得出堵膜的主要因素为蛋白中所含的结合脂质及淀粉等成分,为实现酶膜耦合连续反应,必须对原料进行预处理。对热处理、有机相中有限酶解、酸化醇改性法及酸水解法四种预处理方式进行了比较研究,发现其中酸化醇法最为有效,不仅大大改善了蛋白溶解性,更重要的是明显降低了原料中易堵膜因素的含量,从而为实现酶膜耦合连续反应奠定了基础。以平均膜通量及蛋白质转化率为指标,考察了底物浓度、酶浓度和操作压力三个变量,得出小麦面筋蛋白酶膜耦合连续反应的最佳条件为:温度40℃,pH9.0,底物浓度2%,酶底物比3%,操作压力0.04MPa,为生产实践提供参考。From the comparison of the membrane filtration between wheat gluten and its peptide,it could be concluded that the major factor for membrane fouling was the lipid and starch in wheat gluten.Hence,raw materials must be pretreated in order to achieve continuous enzymatic membrane reaction.By comparison of four pretreated methods that were heat treatment,limited hydrolysis in organic phase,acid alcohol modification and hydrolysis in acid condition,it was found that acid alcohol modification was the most effective,because it not only greatly improved the solubility of wheat gluten,but also significantly reduced the content of the lipid and starch in raw materials,so as to establish the foundation of achieving continuous enzymatic membrane reaction.Three variables including substrate concentration（S）,enzyme concentration（E）and operating pressure（P）were investigated.At the same time,the average permeate flow rate and conversion rate of protein were monitored.The optimized factors of continuous enzymatic membrane reaction were temperature 40℃,pH 9.0,S=2%（w/v）,E=3%（w/v）and P=0.04MPa,which could provide reference for production.

关 键 词：小麦面筋蛋白 预处理 酶膜反应 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]