胰蛋白酶水解谷朊粉制备多肽的工艺优化  

Optimization of polypeptides preparation process from wheat gluten by trypsin hydrolysis

作　　者：刘玉婷 潘进权 刘夏婷 

机构地区：[1]岭南师范学院生命科学与技术学院,广东湛江524048

出　　处：《中国酿造》2015年第10期18-22,共5页China Brewing

基　　金：国家星火计划项目(2013GA780084);广东省科技计划项目(2015A010107016);国家级大学生创新创业训练计划项目(201310579014)

摘　　要：为提高谷朊粉蛋白的加工性能及功能性质,考察了胰蛋白酶水解谷朊粉蛋白制备水溶性多肽的工艺。采用单因素及响应面试验法对影响谷朊粉蛋白酶解工艺的多个因素进行了分析,通过试验优化确定了谷朊粉蛋白适宜的酶解工艺条件为:谷朊粉蛋白质量浓度3 g/100 mL,加酶量为4 056 U/g,pH 11,温度48℃,时间为4 h。在优化的工艺条件下,谷朊粉蛋白的水解度可以达到8.03%,水溶性多肽得率为64.2%。试验结果表明,利用胰蛋白酶的水解作用将谷朊粉蛋白转化为水溶性的多肽具有可行性。To improve the processing and functional properties of wheat gluten protein, the preparation process of polypeptides from wheat gluten protein by trypsin hydrolysis was investigated and optimized through single factor and response surface method. ARer optimization, the optimum process conditions for the enzymatic hydrolysis of wheat gluten protein were determined： wheat gluten protein concentration 3 g/100 ml, trypsin addition 4 056 U/g, pH 11, temperature 48 ℃, time 4 h. Under the conditions, the hydrolysis degree of wheat gluten protein could reach 8.03%, and the yield of water soluble polypeptides was 64.2%. The experimental results showed that the process for the transformation of gluten protein into water soluble polypeptides by trypsin hydrolysis was feasible.

关 键 词：谷朊粉 胰蛋白酶 水解 多肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]