脱脂小麦胚芽的蛋白酶法水解及其蛋白水解物的功能性质

Optimization of Wheat Germ Proteins Solubilisation by Enzymatic Hydrolysis and Functional Properties of Hydrolysates

研究了不同蛋白酶对脱脂小麦胚芽的水解特性.实验发现,碱性蛋白酶和复合风味酶可溶出脱脂小麦胚芽中蛋白质的80%,而木瓜蛋白酶、中性蛋白酶和复合蛋白酶则相对较低.对采用碱性蛋白酶得到的脱脂小麦胚芽蛋白水解物(DWGP)的功能性质进行了研究,pH值为6.0时氮溶指数约为70%,中性条件下乳化活性、乳化稳定性及乳化能力分别为64%,57%及62%.在pH值为7和70℃,持水性为232%.DWGP可作为一种潜在的功能性蛋白资源应用于食品中.

Enzyme preparations were used to increase the yield of soluble protein. Alcalase and Flavourzyme solubilized 80% of protein while Papain solubilized 70%. Neutrase and Protamex solubilized 60%. Functional properties of resulting protein hydrolysates using Alcalase were observed. Nitrogen solubility was 74%, emulsifying activity, stability and capacity were 64%, 57% and 62%, respectively. Water retention, at pH 7 and temperature 70 ℃, was 232%. DWGP is a potential source of functional protein for possible food applications.