小麦面筋蛋白盐酸脱酰胺工艺优化及其酶解敏感性  

The optimization of HCl-deamidation to wheat gluten and research on its susceptibility to enzymatic hydrolysis

作　　者：胡庆玲[1] 尹文颖[1] 赵谋明[1] 崔春[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品与发酵工业》2013年第4期7-11,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31201416);国家863计划课题(2012AA092104);广东省科技计划项目(2012A080800014);中央高校基金(2012ZM0074)

摘　　要：文以小麦面筋蛋白为原料,优化了盐酸对小麦面筋蛋白的脱酰胺工艺,比较了最佳脱酰胺工艺下的小麦面筋蛋白在胰酶、风味蛋白酶和碱性蛋白酶酶解过程中蛋白回收率和水解度的变化,并对其酶解36 h酶解液的自由基吸收能力(ORAC)抗氧化特性进行分析评价。研究结果表明,盐酸脱酰胺的工艺条件是:小麦面筋蛋白浓度为24%,0.30 mol/L的HCl,65℃,24 h脱酰胺;在该工艺条件下,胰酶酶解液蛋白回收率和水解度最高,酶解效果最好;高脱酰胺程度小麦面筋蛋白在胰酶酶解36h后酶解液的蛋白回收率和水解度高于低脱酰胺程度的酶解液;ORAC抗氧化特性分析表明高脱酰胺程度小麦面筋蛋白酶解液的ORAC值高于低脱酰胺程度的酶解液,其ORAC值最高为(689.67±10.22)μmol Trolox/g。Regarding wheat gluten as the object, we optimized the technology of HCl-deamidation to wheat guhen and compared the changes of protein recovery （PR） and hydrolysis degree （DH） of hydrolysates from deamidated wheat glutens after optimal deamidation with HC1 and hydrolyzation with Pancreatin, flavor protease and alkaline protease. Furthermore, we analyzed the antioxidation through evaluation of the ORAC values of wheat gluten hydroly- sates after enzymolysis by Pancreatin for 36h. Results showed that the optimal deamidation condition with HC1 was 24% wheat gluten deamidated with 0.30mol/L HC1 at 65℃ for 24 h. Under this condition, wheat gluten hydrolysates of Panceatin showed the highest PR and DH, which demonstrated the best hydrolysis efficiency. The PR and DH of hydrolysates from wheat gluten with high deamidation degree were higher than those of hydrolysates from wheat gluten with low deamidation degree. The evaluation of ORAC values indicated that ORAC values of hydrolysates from wheat gluten with high deamidation degree exceeded that of hydrolysates from wheat gluten with low deamidation degree.

关 键 词：小麦面筋蛋白 盐酸 脱酰胺 酶解 自由基吸收能力(ORAC) 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]