摘要
采用琥珀酰化和中性蛋白酶水解相结合的方法对小麦面筋蛋白进行复合改性,探讨了酰化剂用量、酰化温度、酶浓度及水解时间四个因素对改性面筋蛋白的功能特性的影响,利用正交试验得到改善功能性的最佳工艺条件为:酰化剂用量10%,酰化温度40℃,酶浓度0.6%,水解时间2h。最佳条件处理后的面筋蛋白溶解度为71.07%,乳化性为52.76,乳化稳定性为50.92%,起泡性为134mL,泡沫稳定性为32mL。
Enzymatic hydrolysis and succinylation was compound to modify vital wheat gluten.We studied the influence of anhydride usage,temperature, enzyme concentration and hydrolysis time to the functionality of product. The orthogonal experiments show that the optimum condition are： anhydride usage=10%, temperature =40~C, en- zyme concentration=0,6%,hydrolysis time=2h.At this condition, the solubility can reach 71.07%, emulsion ability and emulsion stability can reach 52,76% and 50.76%,forming capacity and form stability can reach 134ml and 32ml.
出处
《包装与食品机械》
CAS
2007年第5期14-17,共4页
Packaging and Food Machinery
基金
安徽省十五攻关二期项目(项目编号:04013021)
关键词
小麦面筋蛋白
蛋白酶水解
琥珀酰化
复合改性
vital wheat gluten
protease hydrolysis
succinylation
compound modification
