不同来源谷朊粉谷氨酰胺肽释放特性的比较分析  

Release Properties of Glutamine Peptide from Different Wheat Gluten Sources

作　　者：王延州[1] 刘丽娅[1] 钟葵[1] 佟立涛[1] 孙梦颖[1] 周素梅[1] 

机构地区：[1]农业部农产品加工综合性重点实验室,中国农业科学院农产品加工研究所,北京100193

出　　处：《现代食品科技》2013年第8期1878-1882,共5页Modern Food Science and Technology

基　　金：公益性行业(农业)科研专项经费项目(201303071);中央级公益性科研院所基本科研业务费专项(2012ZL034)

摘　　要：从国内谷朊粉生产厂家收集了12种商品谷朊粉,在对其进行基本组成分析基础上,研究了不同来源谷朊粉的酶解及谷氨酰胺肽释放特性。结果表明:所收集谷朊粉样品的蛋白质平均含量为77.59%,样品间差异较小(CV:2.68%);淀粉含量差异较显著(CV:21.65%);脂肪含量虽然较低(平均1.08%),但样品间差异较大(CV:69.60%);氨基酸组成中谷氨酸/谷氨酰胺平均含量较高,为412.58 mg/g蛋白,占总氨基酸组成的39.38%。综合考虑不同样品酶解产物中蛋白回收率、水解度及谷氨酰胺含量三个指标,以获得高谷氨酰胺含量的短肽为目的,最终确定1号(山东滨州)、9号(陕西宝鸡)、12号(河北邢台)样品为制备谷氨酰胺肽的理想原料,这三种样品的酶解产物中有效谷氨酰胺含量可达22%左右,水解度大于15%,蛋白回收率大于90%。12 kinds of commercial wheat gluten were collected from the domestic wheat gluten manufacturers. Based on the analysis of the basic components, the enzymatic hydrolysis and glutamine peptide release were studied. The results showed that average protein content of these 12 samples was 77.6%, and there were little differences in protein level between these samples, with the coefficient of variation （CV） of 2.7%. Significant difference in starch contents was found with CV value of 21.65%. The fat content was very low with an average value of 1.1%, but was evidently varied in different samples tested （CV： 69.6%）. Analysis of amino acid composition of different wheat gluten samples showe that glutamate/glutamine content was 412.58 mg/g protein with their proportion up to 39.38%. Considering protein recovery, degree of hydrolysis and glutamine peptide content, No.1 （Binzhou, Shandong）, No.9 （Baoji, Shanxi） and No.12 （Xingtai, Hebei） were chosen as ideal raw materials for preparation of glutamine peptide. In the hydrolysates of the three samples, the highest glutamine content, degree of hydrolysis and protein recovery were up to 22%, 〉15% and 〉 90%, respectively.

关 键 词：谷朊粉 组成 酶解 谷氨酰胺肽 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]