有限酶解对谷朊粉功能性质的影响  

Effect of Limited Enzymolysis of Wheat Gluten on Its Functional Properties

作　　者：王章存[1] 陆杰[1] 田卫环[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国粮油学报》2011年第6期8-12,共5页Journal of the Chinese Cereals and Oils Association

基　　金：郑州轻工业学院博士基金项目(2009BJ0026)

摘　　要：为了改善谷朊粉在水溶液中的分散特性,又保留其蛋白质大分子的功能性质,利用碱性蛋白酶对谷朊粉进行了有限水解,研究了谷朊粉的有限酶解条件对酶解物全成分的分散特性、乳化性、发泡性等功能性质以及水解度的影响。结果表明,酶解后谷朊粉在水中的分散性大大提高,而乳化能力和起泡特性则依底物浓度、酶解温度、加酶量和反应时间等因素发生不同的变化。综合评价结果可知,在谷朊粉浓度0.30 g/mL、酶解温度50℃、酶对底物的质量分数为0.75%、反应时间20 min条件下所得酶解物具有较好的功能特性,分散性为0.962,乳化能力为84.3 mL油/g蛋白,起泡性为52 mL。To improve the dispersity and preserve the functional properties of high molecular protein in gluten,wheat gluten was finitely hydrolyzed by Alcalase and the effect of the enzymolysis condition on the dispersity,the emulsifying,foaming ability and hydrolysis degree of the whole hydrolysates were researched.The results showed that dispersity of the gluten was improved after hydrolysis,but the changes of emulsifying and foaming ability were not unanimous according to substrate concentration,temperature,enzyme concentration and enzymolysis time.Considering the whole results,gluten concentration 0.30 g/mL,temperature 50 ℃,enzyme-substrate ratio 0.75% and hydrolysis time 20 min may be the best conditions of enzymolysis,in which the dispersity of the hydrolysates in water was 0.962,emulsifying capacity was 84.3 mL oil/g protein,and foaming capacity was 52 mL.

关 键 词：谷朊粉 有限酶解 分散性 乳化性 起泡性 

分 类 号：TS209[轻工技术与工程—食品科学]