摘要
以谷朊粉为原料,研究了微波预处理对中性蛋白酶水解谷朊粉水解度的影响。结果表明,微波作用不改变酶解反应的最适温度和pH,也不改变水解度与水解温度、pH、底物浓度、酶浓度之间关系曲线的变化趋势,但使谷朊粉酶解后的水解度提高了。在微波功率540W,作用时间120s的预处理后,中性蛋白酶水解谷朊粉的最佳工艺条件为:酶加量3%E/S,反应温度40℃,pH 8.0,底物量8%,水解时间2h,水解度为31.58%。
Vital wheat gluten was used as raw material to study the effect of microwave pretreatment on hydrolysis de- gree （DH） of wheat gluten. Wheat gluten was hydrolyzed by neutral protease by microwave. The microwave power and action time, substrate concentration, enzyme concentrate, temperature and pH were studied. The results indica- ted that the microwave neither changed the optimum enzyme reactiion temperature and pH nor affected the relationship between hydrolysis temperature, pH, substrate concentration, enzyme concentrate. But it can enhance the DH. Pre- treated with microwave at 540W for 120s, the optimal hydrolysis conditions were ： neutral protease 3% E/S, enzymoly- sis temperature 40℃ , pH8. 0, substrate concentration 8% and hydrolysis time 2hr. Under the above conditions, the degree of hydrolysis can reach to 31.58%.
出处
《中国食品添加剂》
CAS
北大核心
2014年第1期134-139,共6页
China Food Additives
关键词
微波
活性谷朊粉
酶解
中性蛋白酶
microwave
vital wheat gluten
enzymatic hydrolysis
neutral protease
