摘要
小麦面筋蛋白经挤压预处理后,利用复合蛋白酶(Protamex)和木瓜蛋白酶(Papain)酶解。与未挤压的酶解产物相比较,经挤压预处理后的酶解产物水解度明显提高(77%～122%),鲜味明显增强,但蛋白质回收率有所下降。挤压预处理后的小麦面筋蛋白酶解产物高分子组分减少,低分子组分显著增加,面筋蛋白酶解液中的鲜味物质以小分子肽和游离氨基酸为主。
The Protamex and Papain-induced hydrolysis of wheat gluten with or without extrusion treatment were studied in this paper. Results showed that extrusion treatment resulted in significant increases of 77%- 122% in degree of hydrolysis and in umami flavor and somewhat decrease in protein recovery for wheat gluten enzymatic hydrolysates.Compared with native wheat gluten hydrolysates,the relative percentage of the peptides released from extruded wheat gluten with high and low molecular weight decreased and increased significantly, respectively.Results from amino acid analysis and molecular weight distribution of peptides suggested that the flavor compounds in resulting hydrolysates mainly consisted of low molecular weight peptides and free amino acids.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期93-96,100,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(200676044)
国家新技术研究发展(863)计划(2006AA10Z326)
关键词
挤压预处理
小麦面筋蛋白
酶解特性
风味
extrusion treatment
wheat gluten
enzymatic hydrolysis properties
flavor
