不同变性方式对Alcalase AF2.4L酶解玉米蛋白水解度的影响

The Effect of Different Denaturation Ways on Degree of Hydrolysis of Corn Gluten Meal

玉米蛋白水溶性差一直是阻碍水解度提高的瓶颈 ,采用不同方式对玉米蛋白的变性进行了研究 ,以期摸索出提高酶解玉米蛋白水解度的途径。实验表明 ,采用“变性剂A”对玉米蛋白进行预处理后 ,能显著地提高玉米蛋白在时间和水解度上的酶解水平 ,使得AlcalaseAF -2 .4L酶解玉米蛋白的水解度经过 1h酶解可达 30 %以上。

Corn Gluten Meal is too insoluble to improve the degree of hydrolysis.We are trying to find out the method of improving the degree of hydrolysis through different denaturant ways.Our resucts showed that denaturant A is the best reagent among all sorts of denaturants. Denaturant A not only can remarkably improve the hydrolysis degree of corn gluten meal,but also shorten the time of enzymolysis. It is found that the degree of hydrolysis of corn gluten meal is over 30% after being trealed for one hour by denaturant A.