胰酶提升小麦蛋白酶解产物乳化活性工艺及其功能特性研究  

Study on the emulsifying and functional properties of wheat gluten by pancreatin treatment

作　　者：阙斐[1] 赵粼[1] 陈锡威 

机构地区：[1]浙江经贸职业技术学院应用工程系,浙江杭州310018 [2]杭州康源食品科技有限公司,浙江杭州310000

出　　处：《食品工业科技》2014年第10期303-307,共5页Science and Technology of Food Industry

基　　金：2013年浙江省高等学校访问工程师校企合作项目(FW2013068)

摘　　要：以乳化活力为指标，系统地研究了胰酶水解小麦蛋白的工艺条件，酶解产物的抗氧化活性、分子量分布、氨基酸组成等功能特性。结果表明，最佳酶解条件为：酶浓度E／S为1％、温度45℃、pH7．5，乳化活力指数达到35．38m2／g，此时水解度为4．73％，显著提升了小麦蛋白的乳化活性。最佳工艺条件下的小麦蛋白酶解液具有一定的DPPH自由基清除能力，但显著低于Vc；首次发现了酶解液具有较强的金属螯合能力。酶解小麦蛋白产物中多肤分子量主要分布在200～1000u，占65．99％；酶解产物中共检测出了15种氨基酸，谷氨酸含量最高，达30．48％；肽类可能是酶解产物具备化活性、抗氧化活性等功能特性的重要贡献者。The enzymatic hydrolysis conditions of wheat gluten by pancreatin treatment based on the results of emulsifying property index were optimized systematically. The functional features of the hydrolysate,including antioxidant activity,molecular weight,amino acid composition,were further studied. Results showed that the optimal conditions were：the ratio of proteases and substrate 1%,45℃,pH7.5. Under these conditions,emulsifying property index reached to 35.38m2/g and the degree of hydrolysis was 4.73% and the emulsifying capacity of wheat gluten was been significantly improved. The hydrolysate under the optimal conditions exhibited DPPH radical scavenging activity,which was significantly lower than that of Vc,and very high metal chelating activity on ferrous. Molecular weight of peptides in the hydrolysate accounted for 65.99% of 200-1000u. 15 amino acids were detected in the hydrolysate,and glutamic acid （30.48%） contributed most to the phenolic compounds. Peptides might play an important role to the functional features.

关 键 词：小麦蛋白粉 胰酶 乳化活力指数 抗氧化活性 分子量分布 氨基酸组成 

分 类 号：TS201.1[轻工技术与工程—食品科学]