低氯丙醇小麦面筋蛋白水解液的酸解工艺优化  

Optimization of low 3-MCPD wheat gluten protein hydrolysate by response surface methodology

作　　者：郭青雅 宋焕禄[1,2] 柴丹 陈莹 雒焕贞 杨平[1,2] 

机构地区：[1]北京食品营养与人类健康高精尖创新中心,北京100048 [2]北京工商大学分子感官科学实验室,北京100048 [3]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《食品与机械》2017年第2期162-168,共7页Food and Machinery

摘　　要：以水解度、鲜味氨基酸(天门冬氨酸和谷氨酸)等为指标,利用盐酸、优质谷朊粉制备小麦面筋蛋白水解液,并优化各酸解条件,包括盐酸浓度、水解时间及料液比。同时对酸解植物蛋白过程中易生成的3-氯-1,2-丙二醇的含量进行测定,并组织感官鉴评小组对不同条件下水解液进行感官鉴评,选出综合指标较优的制备条件。在单因素试验基础上,采用响应曲面的3水平设计(Box-Behnken设计),以水解度和谷氨酸含量为指标优化了盐酸浓度、水解时间及料液比等工艺参数。得到最佳酸解工艺条件为盐酸浓度1.6 mol/L,料液比14(g/mL),水解时间4h。还比较了活性炭吸附前后3-氯-1,2-丙二醇的含量,预期得到适合工业大批量生产的优质、安全、鲜味高的低氯丙醇小麦面筋蛋白水解液。Given the high quality wheat gluten protein,the hydrolysis conditions including hydrochloric acid concentration,hydrolysis time and solid-liquid ratio were optimized with the degree of hydrolysis,umami amino acids（aspartic and glutamic acid）as indices using hydrochloric acid,and the processing technique was expatiated.Moreover,3-monochloropropane-1,2-diol（3-MCPD）combining with acidolysis process was measured and sensory evaluation assessment team was organized to do the sensory evaluation of hydrolyzed vegetable protein under different conditions.Additionally,the optimum preparation was selected.Finally,on the basis of single factor experiment,the response surface of the 3level design（Box-Behnken design）was used by degree of hydrolysis and glutamic acid content as indexes to optimize the hydrochloric acid concentration,hydrolysis time and solid-liquid ratio.The best acid hydrolysis condition included a hydrochloric acid concentration at 1.6mol/L,a solid-liquid ratio at14,hydrolyzed for 4h.Furthermore,3-MCPD was compared before and after using activated carbon,thus expecting to get highquality and umami,safe and low content 3-MCPD content wheat gluten protein hydrolysate for industrial mass production.

关 键 词：小麦 面筋蛋白 感官鉴评 酸解 3-氯-1 2丙二醇 

分 类 号：TS201.21[轻工技术与工程—食品科学]