挤压处理对小麦面筋蛋白酶解特性的影响

Influence of the Extrusion Processing on Enzymatic Hydrolysis Characteristics of Wheat Gluten

蛋白酶解前的预处理是改善酶解特性,提高蛋白利用率的有效手段。针对小麦面筋蛋白难以酶解的特点,探讨了挤压处理对面筋蛋白酶解特性的影响。在正交试验的基础上,确定了挤压处理的最佳条件为:含水量10%,螺杆转速250r/min,温度150℃,各因素对水解度影响的主次顺序为:水分>转速>温度。同时研究了挤压处理前后的小麦面筋蛋白,在酶解过程中的水解度和蛋白提取率的变化规律。

Enzymatic hydrolysis characteristics can be modified by Pretreatment before enzymatic hydrolysis and the utilization rate of protein were improved. For the characteristics of low solubility of wheat gluten, the influence of the extrusion processing on enzymatic hydrolysis characteristics was discussed in the present paper. Based on the orthogonal test, the optimal conditions of extrusion processing were determined which were 10% water under the temperature of 150 ℃ with 250 r/rain running rate. The sequence of the three factors in the effects on degree of hydrolysis was： water〉running rate〉temperature. At the same time the changes in degree of hydrolysis and protein extraction rate during enzymatic hydrolysis of wheat gluten were studied between non-extrusion and extrusion.