复合酶法制备小麦低聚肽的工艺研究

Optimization of hydrolysis of wheat protein by double enzyme method

以小麦蛋白为原料,采用酶解法水解小麦蛋白制备小麦低聚肽。筛选出水解度最佳的单酶以及复合酶。通过单因素试验以及正交试验优化小麦蛋白的水解工艺的条件可以得出:胰蛋白酶与碱性蛋白酶复合水解时,小麦蛋白的水解度最高,水解度可达到37.72%。最佳条件为:先采用胰蛋白酶进行水解,水解温度40℃、p H为10、酶添加量7%、水解时间4 h;再利用碱性蛋白酶水解小麦蛋白,水解温度65℃、p H为8、酶添加量7%、水解时间3 h。采用高效液相色谱测出水解产物分子量大部分集中在1374~445 Da,且由峰面积计算含量为52.03%。

Wheat oligosaccharides were prepared by hydrolyzing wheat protein by enzymatic hydrolysis using wheat protein as raw material. The optimal single enzyme and complex enzyme were screened out. The single factor test and the orthogonal experiment were used to optimize the hydrolysis process of wheat protein. The hydrolysis degree of wheat protein was the highest when the trypsin and alkaline protease were hydrolyzed, and the degree of hydrolysis was 37.72%. The optimum conditions were as follows ： hydrolysis with trypsin, hydrolysis temperature 40 ℃, pH value 10, enzyme addition amount 7%, hydrolysis time 4 h; hydrolysis of wheat protein with alkaline protease, hydrolysis temperature 65℃, pH value 8, enzyme dosage 7%, hydrolysis time 3 h. The molecular weight of the hydrolyzate was mostly 1374 - 445Da, and the calculated content was 52.03% by peak area.