摘要
采用12种不同来源、不同性质的蛋白酶对小麦面筋蛋白进行酶解改造,通过考察水解液体外抗氧化活性、酶解蛋白的水解度和回收率等指标,筛选最适降解小麦蛋白的蛋白酶。结果表明:木瓜蛋白酶(精)效果最佳,其酶解蛋白含量为2.81%,回收率为76.60%,水解度为58.22%,经稀释5倍后的DPPH自由基的清除率为76.5%,还原力为3.00%。
In the present study, 12 commercially available proteases with different origin and property, were applied to hydrolyzed wheat gluten to improve its solubility and other functionalities. The most suitable protease was selected from above 12 proteases by comparing the antioxidant activity of hydrolyzate, protein recovery, and hydrolytic efficiency of hydrolysis. Results showed that Papain （refined） was most suitable. The enzymolysis pro- tein content of Papain（refined） was 2.81%, the recover-ratio was 76.60 %, the degrees of hydrolysis was 58.22 %, the DPPH radical scavenging and the reducing power of hydrolyzate were 76.5 % and 3.00 %, respectively.
出处
《食品研究与开发》
CAS
北大核心
2007年第11期81-84,共4页
Food Research and Development
基金
江苏省教育厅自然科学基金(07KJD350034)
江苏大学高级人才基金资助项目(No07JDG020)
关键词
小麦面筋蛋白
抗氧化
蛋白酶
水解度
wheat gluten
antioxidant
proteases
degree of hydrolysis
