谷朊粉的有限酶解对其分散性及胶黏性的影响  

Effect of limited enzymatic hydrolysis on dispersity and viscosity of wheat gluten

作　　者：王章存[1] 陆杰[1,2] 李乐静[1] 崔胜文[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]江苏省泰州市产品质量监督检验所,江苏泰州225300

出　　处：《食品工业科技》2012年第5期119-122,272,共5页Science and Technology of Food Industry

基　　金：郑州轻工业学院博士基金项目(2007BJ0016)

摘　　要：为了改善谷朊粉在水溶液中的物化性能,利用碱性蛋白酶对谷朊粉进行了有限水解。通过单因素实验,分析了底物浓度、反应温度、加酶量和反应时间对其分散稳定性、胶黏性的影响,并分析了酶解物中的蛋白质分子粒径。通过正交实验确定了以提高谷朊粉分散特性和胶黏性为目的的最佳酶解条件为:底物浓度0.30g/mL、温度50℃、加酶量0.50%、反应时间20min,此时可使谷朊粉的相对分散稳定性达到96.3%,黏度为3.2mPa.s,蛋白质平均分子粒径604.6nm。分析显示,不同酶解样品分散稳定性、黏度和蛋白质平均分子粒径三种指标之间的变化趋势并不完全一致。Wheat gluten was limited hydrolyzed by Alcalase to improve its physical and chemical properties.The effects of hydrolysis conditions such as gluten concentration,reaction temperature,enzyme-gluten ratio and reaction time on the dispersity stationarity and viscosity of wheat gluten hydrolysates were researched first with the single factor experiment.The protein molecular partical size of the hydrolysates was also determined.And then,the optimized condition of the proteolysis was carried out by orthogonal experiment as the following：gluten concentration was 0.30g/mL,temperature was 50℃,enzyme-substrate ratio was 0.50% and hydrolysis time was 20min.According to the condition,the dispersity stationarity of the hydrolysates achieved 96.3%,viscosity was 3.2mPa·s,protein molecular size was 604.6nm.The variation trend of dispersity stationarity,viscosity and the molecular size of the hydrolysates were not synchronization.

关 键 词：谷朊粉 有限酶解 分散稳定性 胶黏性 蛋白质粒径 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]