酶法水解小麦面筋蛋白研究

Study on Enzymatic Hydrolysis of Wheat Gluten

分别采用Alcalase、Neutrase、Protamex、Flavorzyme、胃酶、木瓜蛋白酶对小麦面筋蛋白进行水解研究,结果表明,Alcalase能有效水解面筋蛋白,并确定其最佳水解条件:pH 9．0,温度60℃,底物浓度5％,酶浓度E/S为1％,即0．03AU/g蛋白,反应时间4hr左右,在此条件下,水解度可达 20％左右。

Wheat gluten was hydrolyzed respectively with Alcalase, Neutrase, Protamex, Flavorzyme, pepsin and papain in a pH stat. The hydrolysis of Alcalase was carried out using the following optimal parameters： substrate concentration = 5%, enzyme-substrate ratio（E/S） = 0.03AUg^-1 protein, temperature （T） = 60℃, pH = 9.0. After reaction for about 4hr, the use of Alcalase led to the production of protein hydrolysates with about 20% of DH.