碱性蛋白酶水解小麦谷朊蛋白工艺研究

The Production of Soluble Wheat Gluten With Alkaline Protease

利用碱性蛋白酶水解小麦谷朊蛋白以提高溶解性,研究打浆时间、加碱量、水解度、加酶量对提高小麦谷朊蛋白溶解性影响。最佳水解条件为:打浆时间10 min,加碱量2.7 mL/(30 g小麦谷朊蛋白),水解度(DH)2.0%,加酶量1 350 U/(g小麦谷朊蛋白),所得产品的蛋白质含量75.1%,氮溶指数(NSI)95.5%。

The production of soluble wheat gluten with alkaline protease,milling time,the concentration of sodium hydroxide,degree of hydrolysis and the concentration of enzyme are the important factors.The best pa-rameters are： milling time is 10 min,the concentration of sodium hydroxide is 2.7 mL/30 g wheat gluten,degree of hydrolysis is 2% and the concentration of enzyme is 1 350 U/g wheat gluten.The content of protein is 75.1%,and NSI is 95.5%.