复合蛋白酶法提高谷朊粉溶解性研究  

Improving the solubility performance of wheat gluten with compound proteinase hydrolysis

作　　者：邱斌[1] 付博菲[1,2] 徐同成[1] 陶海腾[1] 刘玮[1] 宗爱珍[1] 孙卿[1] 杜方岭[1] 

机构地区：[1]山东省农业科学院农产品研究所,济南250100 [2]天津师范大学,天津300387

出　　处：《食品科技》2015年第9期160-163,共4页Food Science and Technology

基　　金：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溶解性的目的。采用分光光度法研究了底物浓度、酶浓度、反应时间、pH值和温度对WG的溶解性能的影响,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溶解性能的最佳改性条件。在酶解温度固定50℃的条件下,最终得到最佳改性参数分别为:底物浓度8.21%、反应时间3.47 h、加酶量1203 U/g、pH值6.4,得到酶解谷朊粉的PDI为32.73%,较水解前显著提高。The solubility of wheat gluten was improved by compound proteinase. The effects of wheat gluten concentration, compound proteinase ratio, hydrolysis time, pH value and temperature on solubility 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 solubility performance of wheat gluten was compound proteinase ratio, hydrolysis time, wheat gluten concentration, pH value. The optimal reaction conditions were： wheat gluten concentration 8.21%, hydrolysis time 3.47 h, compound proteinase ratio 1203 U/g, pH value 6.4, the PDI 32.73%. The solubility was significantly improved in comparison with that before hydrolysis.

关 键 词：谷朊粉 复合蛋白酶 酶解 溶解性能 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]