摘要
小麦面筋蛋白由于其溶解性较差,限制了其应用,实验利用酶法水解能有效提高小麦面筋蛋白的溶解度。通过单因素实验及正交实验优化了碱性蛋白酶与中性蛋白酶复合水解小麦面筋蛋白的最佳工艺条件。实验结果表明:复合酶配比(碱性蛋白酶∶中性蛋白酶)为5∶5,水解温度为55℃,复合酶浓度为1.0%,底物浓度为5%,水解初始pH为8.0,水解时间为3.5h时面筋蛋白的水解度最高,水解度可达14.6%。
Wheat gluten protein had a poor solubility that limited its application. Using enzyme could improve the solubility of wheat gluten protein effectively. The optimal technological conditions of hydrolysate which mixed by alkaline protease and neutral protease via were optimized single factor test and orthogonal test. The results showed that the wheat gluten protein could got the hightest degree of hydrolysis 14.6% when it undere the follow conditions the ratio of composite enzyme （alkaline protease ： neutral protease） was 5：5, hydrolysis temperature was 55℃ ,the concentration of compound enzyme was 1.0% ,the concentration of substrate was 5%,the initial pH of hydrolysis was 8.0,the time of hydrolysis was 3.5h.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第20期191-195,共5页
Science and Technology of Food Industry
基金
安徽省教育厅科研课题(KJ2013Z043
KJ2012B060)
关键词
面筋蛋白
复合酶
水解
水解度
gluten protein
composite enzyme
hydrolysis
degree of hydrolysis
