酸性蛋白酶降解小麦面筋蛋白的研究

Study on the enzymatic hydrolysis of wheat gluten by acid proteases

以DPPH自由基清除率为指标,采用单因素和正交实验研究了酸性蛋白酶木瓜蛋白酶(精)对小麦面筋蛋白水解最适条件。结果表明,最佳酶解条件为温度70℃,pH6.0,底物量7g,水解时间5h;在此条件下,DPPH自由基清除率达到92.65%,效果显著。

In the present study, one-factor-at-a-time experiment combined with orthogonal design was applied to optimize the enzymatic hydrolysis conditions of wheat gluten by acid proteases Papain （refined） based on the results of their DPPH radical scavenging activities. Results showed that the optimal conditions of Papain （refined） to hydrolyze the wheat gluten were： 70 ℃, pH 6.0, substrate 7 g and hydrolysis time 5 h. Under above conditions, DPPH radical scavenging ratio of the hydrolyzate reached to 92.65%.