复合蛋白酶提高谷朊粉溶解度的研究  

Studies on Screening Proteinase of Improving the Solubilitye of Wheat Gluten

作　　者：邱斌[1] 付博菲[1,2] 徐同成[1] 孙文佳[1] 杜方岭[1] 

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

出　　处：《食品研究与开发》2016年第9期14-17,共4页Food Research and Development

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：利用中性蛋白酶、碱性蛋白酶、风味蛋白酶、胃蛋白酶和复合蛋白酶分别水解谷朊粉,发现复合蛋白酶水解谷朊粉水解度较大,水解后分子量较小,且后续蛋白回收率较大,因此选用复合蛋白酶作为后续谷朊粉改性用酶。Using the neutral protease, alkaline protease, flavor protease, pepsin and protemax protease to hy-drolyze the wheat gluten separately, the following results showed：the the hydrolysis degree of wheat gluten hy-drolyzed by protemax was bigger than hydrolyzed by others, the the molecular weight after hydrolyzed was smaller, and the subsequent protein recovery rate was bigger. Therefore the protemax was choosed as the sub-sequent modified enzyme for wheat gluten.

关 键 词：谷朊粉 溶解度 蛋白酶 筛选 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]