碱性蛋白酶水解小麦蛋白产物乳化活性研究

Study on Emulsifying Properties of Wheat Gluten by Alkali Protease Treatment

碱性蛋白酶水解小麦蛋白产物乳化活性研究结果表明:3个因素对小麦蛋白粉乳化性的影响由强到弱的顺序为p H值>碱性蛋白酶/小麦蛋白粉质量>温度,最佳酶解条件为p H值7.5、底物浓度2.5%、温度60℃,此时的乳化活力指数达到最高,EAI为15.48 m2/g。研究结果可为利用小麦蛋白粉开发天然乳化剂提供参考。

Through the study on the emulsifying properties of wheat gluten by alkali protease,results showed that the order on the effect of 3 factors on the emulsifying properties of wheat protein from strong to weak was pH value〉alkaline protease/wheat flour quality〉temperature, the optimal conditions were pH value of 7.5,temperature of 60 ℃,the ratio of proteases and substrate of 2.5%. Under above conditions, emulsifying property index reached 15.48 m2/g. This study could provide reference for the development of natural emulsifier using wheat protein powder.