摘要
本文旨在研究木瓜蛋白酶、碱性蛋白酶、中性蛋白酶、碱性蛋白酶+TG酶组合和木瓜蛋白酶+碱性蛋白酶组合酶解对面筋蛋白的酶解效果及对其结构的影响。研究以水解度、三氯乙酸氮溶指数(TCA-NSI)和分子量分布等为指标,判断酶解效果。利用傅里叶红外光谱、内源荧光光谱、紫外光谱等方法,测定了表面疏水性、游离巯基和蛋白质微观结构,系统表征了酶解产物的结构变化。结果表明,酶解处理显著提高了小麦面筋蛋白的水解度;表面疏水性和游离巯基含量的增加表明蛋白质三级结构发生显著改变;二级结构分析显示,小麦面筋蛋白中,β-折叠结构减少,无规则卷曲增加;对比酶解前后分子量分布结果表明,木瓜蛋白酶+碱性蛋白酶组合能够更有效地水解小麦醇溶蛋白;此外,微观结构变化也表明酶解处理显著改变了蛋白质分子的构象。因此,本研究为小麦面筋蛋白酶解后结构变化的研究提供了理论支持,并为开发高溶解度、高功能性的面筋蛋白产品提供了科学依据。
This study aimed to investigate the enzymatic hydrolysis effects of papain,alkaline protease,neutral protease,alkaline protease TG enzyme combination,and papain alkaline protease combination on gluten protein and their impact on its structure.The degree of hydrolysis,trichloroacetic acid nitrogen solubility index(TCA-NSI),and molecular weight distribution were used as evaluation indicators to the enzymatic hydrolysis.The surface hydrophobicity,free thiol groups,and protein microstructure were determined using Fourier transform infrared spectroscopy,intrinsic fluorescence spectroscopy,UV spectroscopy,and other methods,and the structural changes of enzymatic hydrolysis products were systematically characterized.The results showed that enzymatic hydrolysis significantly increased the degree of hydrolysis of wheat gluten protein.The increase in surface hydrophobicity and free thiol content indicated significant changes in the protein's tertiary structure.Secondary structure analysis showed that in wheat gluten protein,theβ-folding structure was transformed into irregular curls.The comparison of molecular weight distribution before and after enzymatic hydrolysis showed that the papain alkaline protease combination could more effectively hydrolyze wheat soluble protein.In addition,changes in the microstructure indicated that enzymatic hydrolysis altered the conformation of protein molecules.Therefore,this study provides theoretical support for the study of structural changes in wheat gluten after protein hydrolysis,and provides scientific basis for the development of high solubility and high functionality gluten protein products.
作者
刘向军
张雨婷
王学东
吴艳
李库
胥怀
LIU Xiangjun;ZHANG Yuting;WANG Xuedong;WU Yan;LI Ku;XU Huai(The Hubei Provincial Key Laboratory of Yeast Function,Angel Yeast Co.,Ltd.,Yichang 443000,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430000,China;Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education,Wuhan Polytechnic University,Wuhan 430000,China)
出处
《食品工业科技》
北大核心
2026年第1期54-62,共9页
Science and Technology of Food Industry
基金
校企合作项目
武汉轻工大学校立项目(31271828)。
关键词
小麦面筋蛋白
酶法改性
水解度
分子量分布
结构
wheat gluten protein
enzymatic modification
degree of hydrolysis
molecular weight distribution
structure
