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小麦面筋蛋白酶解物的制备及其功能性质研究
引用本文:孔祥珍,周惠明,钱海峰.小麦面筋蛋白酶解物的制备及其功能性质研究[J].中国农业科学,2006,39(3):593-598.
作者姓名:孔祥珍  周惠明  钱海峰
作者单位:1. 江南大学食品学院,无锡,214036;江南大学食品科学与安全教育部重点实验室,无锡,214036
2. 江南大学食品学院,无锡,214036
摘    要: 【目的】面筋蛋白的水不溶性极大地限制了其在食品中的广泛应用。为此,对小麦面筋蛋白进行酶法水解来提高其溶解性及其它功能性质,从而拓宽面筋蛋白的应用范围。【方法】分别采用胰蛋白酶、胃酶、胰酶和碱性蛋白酶对小麦面筋蛋白进行酶解,并对其蛋白质回收率和水解进程以及酶解物的功能性质进行比较研究。【结果】4种蛋白酶水解面筋蛋白,其蛋白质回收率变化范围为42.50%~81.33%,Alcalase能够有效水解面筋蛋白,其蛋白质回收率最高为81.33%。与面筋蛋白相比,在pH 2~12范围内,不同水解度的AWGHs,其溶解性均大大提高(>60%);较低DH(5%)的乳化和起泡性能相对较好。【结论】Alcalase能够有效水解面筋蛋白,DH 5%的AWGH具有良好的乳化和起泡特性,然而随着水解的进一步进行,面筋蛋白的过度水解使得乳化和起泡性能均有明显下降趋势。

关 键 词:小麦面筋蛋白  酶法水解  碱性蛋白酶  功能性质
收稿时间:2005-08-17
修稿时间:2005-08-172005-11-29

Enzymatic Preparation and Functional Properties of Wheat Gluten Hydrolysates
KONG Xiang-zhen,ZHOU Hui-ming,QIAN Hai-feng.Enzymatic Preparation and Functional Properties of Wheat Gluten Hydrolysates[J].Scientia Agricultura Sinica,2006,39(3):593-598.
Authors:KONG Xiang-zhen  ZHOU Hui-ming  QIAN Hai-feng
Institution:1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036; 2.Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, Wuxi 214036
Abstract:【Objective】The water-insolublity of gluten is one of the major limitations for its more extensive use in food processing. To extend its applications, wheat gluten was enzymatically hydrolyzed to improve its solubility and other functionalities.【Method】Wheat gluten was enzymatically hydrolyzed by several commercially available proteases (pancreatin trypsin 6.0S, porcine pepsin, pancreatin and Alcalase 2.4L). The protein recovery and hydrolytic efficiency of hydrolysis with those proteases were compared and the functionalities of the hydrolysates were determined.【Result】The protein recovery varied from 42.50% to 81.33%. Alcalase served best for the preparation of wheat gluten hydrolysates (WGHs). Thus, Alcalase-assisted hydrolysates of wheat gluten (AWGHs) with different degrees of hydrolysis (DH 5.0%, 10.0% and 15.0%) were further assessed for their functionalities. All the products had excellent solubility (>60%) over a pH range of 2-12. And the emulsifying and foaming properties of AWGH with relatively low DH (5.0%) were remarkably higher compared to the original gluten.【Conclusion】Alcalase served best for the hydrolysis of wheat gluten. AWGH of DH 5% having better foaming and emulsifying properties. Extensive hydrolysis of gluten resulted in remarkable reduction in emulsifying, foaming capacity and stability.
Keywords:Wheat gluten  Enzymatic hydrolysis  Alcalase  Functional property
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