酶解小麦面筋蛋白及其组分功能特性研究

Functional properties of enzymatic wheat gluten hydrolysates and its fractions

利用木瓜蛋白酶对谷朊粉功能特性进行改良,在pH7.0的条件下,研究时间对水解度的影响以及水解度对乳化活性和溶解度的影响,水解度为2.4%时,乳化活性可以达到72.5%。通过响应面实验,研究酶浓度、底物浓度、pH值、反应时间、反应温度对谷朊粉乳化活性和溶解性的影响,探索木瓜蛋白酶水解谷朊粉提高乳化性和溶解性的最佳反应条件,分析发现5个因素对谷朊粉乳化性的影响由强到弱的顺序为酶浓度、谷朊粉浓度、时间、温度和pH值。最佳水解条件为:酶浓度0.475%、反应温度60℃、反应时间1.63h、pH6.6、底物浓度4%,此时的水解度为4.32%、乳化活性为63.4%、溶解度则为19.04%。经过超滤(10ku)后得到的截留组分乳化活性与酶解面筋蛋白接近。

The emulsibility of vital gluten was improved by papain. The effects of hydrolysis time on the hydrolysis degree and the effects of hydrolysis degree on emulsifying activity and solubility were studied when pH7.0. When the hydrolysis degree reached 2.4%, the emulsifying ability was 72.5%. By response surface method （RSM） the effects on papain ratio, gluten concentration, pH value, hydrolysis time and temperature on emulsifying activity and solubility were studied, and the optimal reaction conditions of enzyme hydrolysis were also researched. The sequence of the five factors in the effects on emulsibility of gluten was： ratio of enzyme and gluten, gluten concentration, time, temperature and pH value. The optimal conditions were： ratio of papain and gluten 0.475%, reaction temperature 60 ~（3, hydrolysis time 1.6 h, pH value 6.6, and gluten concentration 4%, the hydrolysis degree reached 4.32%, the emulsifying ability 63.4% and the solubility 19.04%. The emulsibility of retentates by 10 ku membrane and unfractionated wheat gluten hydrolysate are similar.