摘要
蛋白质的食品功能性质主要由其结构决定 ,改性是改善或加强某些食物蛋白的功能性质的有效方法。通过Asl.398枯草杆菌中性蛋白酶对玉米蛋白质的水解改性发现 ,Asl.398蛋白酶对玉米蛋白质的最大水解度为 2 9.47% ;随水解度的增大 ,水解物的表面疏水性先增大后减少 ,分子柔性不断增大 ,溶液粘度不断降低 ,这表明水解使玉米蛋白结构发生了明显变化。而随着水解度的增大 ,玉米蛋白质的水溶性大幅度提升 ,水解度为 3.0 %的水解物的乳化活性最大 ,而水解度为 9.0
The effects of enzymatic hydrolysis on functionalities and structural parameters of corn gluten protein with Asl.398 neutrase were studied.The results indicated that the highest degree of hydrolysis (DH) of corn gluten protein with Asl.398 neutrase was 29.47%.With the DH increased,the surface hydrophobicity of protein firstly increased and the decreased,the molecular flexibility of protein increased,but the solution viscosity of protein dereased,indicating that the structure of protein chaged significantly.The functionalities of protein also changed.The hydrolysates with DH3.0% and with DH9.0% showed the highest emulsifying activity and the higest emulsifying stability respectively.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第3期28-30,共3页
Journal of the Chinese Cereals and Oils Association
关键词
玉米蛋白
功能性质
结构
酶解
改性
食品
corn gluten protein,functionality,structure,enzymatic hydrolysis.
