摘要
以溶解度、脱酰胺度为考察指标,研究蛋白质谷氨酰胺酶对小麦蛋白进行酶解改性的工艺。通过单因素及正交试验,对蛋白质谷氨酰胺酶酶解谷朊蛋白进行了工艺条件的优化。探讨蛋白质谷氨酰胺酶与谷朊蛋白质量比、酶解温度、酶解时间和酶解p H 4个工艺参数对酶解谷朊蛋白溶解度及脱酰胺度的影响,确定了蛋白质谷氨酰胺酶解改性小麦蛋白的最佳工艺条件:谷氨酰胺酶与谷朊蛋白质量比0.05︰1,酶解温度45℃,酶解时间26 h,酶解p H 7.3。在此酶解工艺优化条件下,谷朊蛋白溶解度为82.36%,脱酰胺度为45.76%。
The process was studied by PG on deamidated wheat gluten to discuss the influence of the ratio of PG and wheat gluten, reaction temperature, reaction time and pH, using deamidation degree （DD） and solubility as indexes. Better reaction conditions determined by single factor test and olllaogonal design were following： the ratio of PG and wheat gluten was 0.05 ： 1, the temperature was 45℃, the time was 26 h, and pH was 7.3. Under the optimal conditions, the solubility was 82.36% and the DD reach to 45.76%.
出处
《食品工业》
CAS
北大核心
2016年第6期153-156,共4页
The Food Industry
基金
河南省基础与前沿技术研究
食品工业中小麦谷朊蛋白改性技术的研究(142300410045)
关键词
小麦蛋白
蛋白质谷氨酰胺酶
酶解改性
条件优化
wheat gluten
protein-glutaminase
enzymatic modification
optimal conditions
