谷朊粉酶解制备多肽饲料添加剂的研究  

Study on wheat gluten enzymatic preparation of peptides feed additive

作　　者：谷中华[1] 钱海峰[1] 陈思思[1] 齐希光[1] 王立[1] 张晖[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮食与饲料工业》2013年第4期52-55,58,共5页Cereal & Feed Industry

摘　　要：以谷朊粉为原料,利用中性蛋白酶酶解谷朊粉生产分子量分布合适的多肽动物饲料添加剂。以酶解反应溶液中的蛋白质水解度为指标确定谷朊粉的添加量和酶解时间;结合蛋白质溶解率、多肽含量及多肽分子量分布,确定中性蛋白酶的添加量,再结合蛋白的体外消化情况探讨最佳的酶解工艺。结果表明:当酶解时间4h、酶解温度45～50℃、谷朊粉质量分数10%和酶的添加量9 000U/g时,蛋白质水解度为15.8%、蛋白质溶解率为72.02%、多肽质量浓度为14.45mg/ml,多肽分子量分布在3 000～180u的占57.6%,蛋白质体外消化率达到86.31%。Using neutrase for hydrolysis of wheat gluten, the animal feed additives peptides were produced with suitable mo- lecular weight distribution. With protein hydrolysis degree in solution as indicators to determine the amount of wheat gluten and hydrolysis time, using protein solubility, peptide content and peptide molecular weight distribution to determine the neutrase a- mount, along with vitro digestion, the optimization of enzymatic process was studied. The results showed that the optimum en- zymatic hydrolysis were obtained as： enzymatic hydrolysis time 4 h, hydrolysis temperature 45-50℃, gluten flour content 10%, the amount of enzyme 9 000 U/g. Under the optimum conditions, the protein degree of hydrolysis was 15.8%, solubility was 72.02%, peptides content was 14.45 mg/ml, the distribution of peptides molecular weight in 3 000-180 u accounted for 57.6%, and the vitro digestion was 86.31%.

关 键 词：谷朊粉 中性蛋白酶 酶解 多肽 饲料添加剂 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]