木瓜蛋白酶提高谷朊粉乳化性的研究

Studies on Improvement in Emulsibility of Vital Gluten by Papain

利用木瓜蛋白酶对谷朊粉乳化性进行改良,研究了酶浓度、底物浓度、pH值、反应时间、反应温度对谷朊粉乳化活性和乳化稳定性的影响,在此基础上通过正交实验,探索木瓜蛋白酶水解谷朊粉提高乳化性的最佳反应条件。分析发现五个因素对谷朊粉乳化性的影响由强到弱的顺序为:谷朊粉浓度、酶浓度、温度、时间和pH值。最佳水解条件为:谷朊粉质量分数11.0%,酶浓度25μl/g谷朊粉,反应时间为2.0 h,pH值7.0,反应温度55℃;此时谷朊粉的水解度3.5%,乳化活性72.4%,乳化稳定性75.5%,比水解前乳化性有明显提高。

The emulsibility of vital gluten was improved by papain. The effects of papain ratio, gluten, concentration, pH value, hydrolysis time and temperature on emulsifying activity and stability of vital gluten were studied. On this basis, the optimal reaction conditions of enzyme hydrolysis were also researched by orthogonal tests. The sequence of the five factors in the effects on emulsibility of gluten was： gluten concentration, ratio of enzyme and gluten, temperature, time and pH value. The optimal conditions were： gluten concentration ll. 0, ratio of papain and gluten 25μl/g, hydrolysis time 2.0 h, pH value 7.0 and reaction temperature 55℃. The hydrolysis degree reached 3.5% , the emulsifying ability 72.4% and the emulsion stability 75.5%. the emulsibility was significantly improved in comparison with that before hvdrolvsis.