复合蛋白酶水解提高谷朊粉乳化性能的研究  

Studies on Improving the Emulsifying Performance of Wheat Gluten with Compound Proteinase Hydrolysis

作　　者：付博菲[1,2] 杜方岭[1] 陈卫平[2] 徐同成[1] 刘玮[1] 邱斌[1] 

机构地区：[1]山东省农业科学院农产品研究所,济南250100 [2]江西农业大学食品科学与工程学院,南昌330045

出　　处：《食品工业》2015年第5期170-174,共5页The Food Industry

基　　金：山东省农业重大应用技术创新课题"大宗粮油作物精深加工关键技术研究"(鲁财农指[2011]39);山东省引进泰山学者海外特聘专家项目(鲁财教[2012]45号)

摘　　要：利用复合蛋白酶对谷朊粉(WG)进行酶解改性,从而达到提高谷朊粉乳化性的目的。采用分光光度法研究了底物浓度、酶浓度、反应时间、p H和温度对WG的乳化性能的影响,在此基础上,采用响应面法优化复合蛋白酶水解提高谷朊粉乳化性能的最佳改性条件。分析发现各因素对提高谷朊粉乳化性能的显著程度依次为:酶浓度、底物浓度、时间、p H。在酶解温度固定50℃的条件下,优化出最佳改性工艺为底物浓度8%,反应时间3.5 h,酶浓度1 210 U/g,p H 6.5,得到酶解谷朊粉的乳化活性指数EAI和乳化稳定指数ESI分别为94.5 m L/g和30.42 min,较水解前显著提高。The emulsibility of wheat gluten was improved by compound proteinase. The effects of wheat gluten concentration, compound pmteinase ratio, hydrolysis time, pH value and temperature on emulsifying performance were studied. On this basis, the optimal reaction conditions of enzyme hydrolysis were also researched by response surface methodology. The sequence of the four factors in the effects on emulsifying performance of wheat gluten was compound proteinase ratio, wheat gluten concentration, hydrolysis time, pH value. The optimal reaction conditions were as followings： wheat gluten concentration 8%, hydrolysis time 3.5 h, compound proteinase ratio 1 210 U/g, pH 6.5, the EAI 94.5 mL/g and the ESI 30.42 min. The emulsibility was significantly improved in comparison with that before hydrolysis.

关 键 词：谷朊粉 复合蛋白酶 酶解 乳化性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]