小麦蛋白酶解物功能性质的研究

Study on functional properties of wheat protein hydrolyzate

对小麦蛋白酶解物的功能性质进行了研究，结果表明，小麦蛋白酶解物在pH值为2．0～10．0内溶解度大于95％；在酸性和碱性条件下乳化性提高了3～4倍；高浓度酶解物的黏度随着pH值的变化较小；随浓度增高而变化不明显；具有较强的吸湿性；在低浓度下热稳定性较好；为小麦蛋白深加工的开发与工业化提供参考依据。

The functional properties of wheat protein hydrolyzate were studied. The results showed as follows： solubility of wheat protein hydrolyzate was above 95 % when pH values was between 2.0-10.0; emulsibility increased about 3 -4 times under acidic or alkaline condition; the viscosity of higher concentration hydrolyzate varied less with the changes of pH value, but not significant with the density increasing; the hydrolyzate had stronger hygroscopicity; thermal stability was better under low concentration, which provided references for the development and commercial production of wheat protein hydrolyzate.