酸性蛋白酶水解小麦蛋白产物的乳化活性研究

Study on the Emulsifying Properties of Wheat Gluten by Acid Proteases Hydrolysis

以乳化活力指数为指标,采用单因素和正交实验研究了酸性蛋白酶对小麦蛋白水解最适条件。结果表明:三个因素对小麦蛋白粉乳化性的影响由强到弱的顺序为:反应温度>pH值>酸性蛋白酶/小麦蛋白粉质量比,最佳酶解条件为:反应温度为45℃、pH值为3.0、酸性蛋白酶/小麦蛋白粉质量比为3%,并测得在最佳条件下酶解产物的乳化活力指数为17.69 m2/g,此时水解度为7.32%。本研究可为利用小麦蛋白粉开发天然乳化剂提供参考。

Taking emulsifying property index,using one-factor-at-a-time experiment combined with orthogonal design,the hydrolysis conditions of acid proteases to wheat gluten was optimized.Results showed that three factors affected the emulsifying properties were temperaturepHthe quality ratio of acid proteases to wheat gluten and the optimal conditions were 45 ℃,pH 3.0,and the ratio of proteases to substrate 3%.Under the optimal conditions,emulsifying property index reached to 17.69 m2/g and the degree of hydrolysis was 7.32%,which provided reference for development of natural emulsifier with wheat gluten.