小麦面筋蛋白水解物及其肽美拉德反应中间体的水相制备  

Preparation of wheat gluten protein hydrolysates and their aqueous intermediates for Maillard reaction

作　　者：雷声 王凯 段焰青 李源栋 刘秀明 于莙禾 崔和平[2] 张晓鸣[2] 杨乾栩 LEI Sheng;WANG Kai;DUAN Yan-qing;LI Yuan-dong;LIU Xiu-ming;YU Jun-he;CUI He-ping;ZHANG Xiao-ming;YANG Qian-xu(Technology Center,China Tobacco Yunnan Industrial Co.,Ltd.,Kunming,Yunnan 650231,China;School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]云南中烟工业有限责任公司技术中心,云南昆明650231 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2020年第4期183-189,220,共8页Food and Machinery

基　　金：云南省重点研发计划项目(编号:2018BA084);国家自然科学基金面上项目(编号:NSFC31671826);科技部国家重点研发计划项目(编号:2017YFD0400105)。

摘　　要：利用蛋白酶对小麦面筋蛋白进行可控酶解制备最适美拉德反应前体肽。以水解度和蛋白溶出率为指标,采用双酶分步水解法,并通过偏最小二乘回归分析法确定了小麦面筋蛋白肽的制备工艺为:复合蛋白酶Ⅰ添加量2000 U/g底物,酶解时间3 h;氨肽酶添加量400 U/g底物,酶解时间2 h;料液质量比1∶12。酶解液主要成分为小分子肽,酶解液中游离氨基酸占总氨基酸的5.59%,而肽结合氨基酸占总氨基酸的94.41%,相对分子质量<1000的组分占92.83%。以此酶解液和木糖为原料,制备小麦面筋蛋白肽—木糖美拉德反应中间体的条件为糖肽比10%,初始pH 7.5,反应温度70℃,反应时间120 min。The optimum precursor peptides were prepared for Maillard reaction by using enzymatic hydrolysis of wheat gluten proteins.Setting the degree of hydrolysis(DH)and protein dissolution rate as main indexes,the optimum parameters of enzymatic hydrolysis were optimized by partial least squares regression as follows:the concentration of complex proteaseⅠ(2000 U/g),hydrolyzing with complex proteaseⅠfor 3 h,aminopeptidase concentration(400 U/g),hydrolyzing with aminopeptidase for 2 h,and water/substance ratio(112 g/g).The main components of the hydrolysates were small molecule peptides under the above hydrolysis conditions,and the proportion of free amino acids in the enzymatic hydrolysate was 5.59%.The proportion of peptide-bound amino acids in the enzymatic hydrolysate was 94.41%,and the proportion of components with the relative molecular weight smaller than 1000 was 92.83%.Moreover,the obtained gluten peptides were used to prepare wheat gluten peptides-xylose(WGP-xyl)Maillard reaction intermediates(MRI).Through a two-stage temperature rising process,the optimum preparation conditions of WGP-xyl MRI were determined as follows:the ratio of xylose and peptides was 10%,the pH of the mixture was adjusted to 7.5 and heated at 70℃for 120 min.

关 键 词：小麦面筋蛋白 酶解 肽 偏最小二乘回归法 肽美拉德反应中间体 

分 类 号：TS201.2[轻工技术与工程—食品科学]