摘要
比较了Alcalase 2.4 L FG分别在水体系和乙醇体系中酶解谷朊粉制备谷氨酰胺肽的效果。以水解液中蛋白质含量、水解度、多肽含量、酰胺氮含量为指标,确定酶解体系为乙醇单一浓度不稀释体系。此外,以酰胺氮含量为主要指标,综合考察水解度变化,通过单因素实验和正交实验确定酶解工艺条件。结果表明,当乙醇浓度40%,温度47.5℃,底物浓度14%,加酶量7 000 U/g,反应时间3.5 h时,水解液的水解度为14.26%,酰胺氮含量为3.07 mmol/g。
This essay compared the enzymatic hydrolysis effect of glutamine peptide prepared from wheat gluten with Alcalase 2.4 L FG in aqueous system and ethanol system respectively. According to the hydrolysates＇ protein content, degree of hydrolysis, peptides content and amide nitrogen content, it turned out that the best system for enzymatic hydrolysis was ethanol system of single concentration. Moreover, using the amide nitrogen content as the main index, along with the changes in the degree of hydrolysis, we did the single-factor and orthogonal experiments to determine the optimum conditions for enzymatic hydrolysis. The results showed that the degree of hydrolysis was 14.26% and amide nitrogen content was 3.07 mmol/g under the conditions as follows： ethanol concentration was 40 % , temperature was 47.5℃, substrate concentration was 14 % , the amount of enzyme was 7 000 U/g, and the reaction time was 3.5 h.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第3期20-24,共5页
Food and Fermentation Industries
基金
科技部863计划(2013AA102203-07)
关键词
谷朊粉
ALCALASE
2
4
L
FG
酶解
乙醇体系
酰胺氮
wheat gluten, Alcalase 2.4 L FG, enzymatic hydrolysis, ethanol system, amide nitrogen content
