富锌小麦蛋白水解物制备技术及其理化性质研究

Preparation and Physicochemical Properties of Zinc-rich Wheat Protein Hydrolysates

为研究锌-肽螯合物的制备方法,并对其理化性质进行初步探讨,以小麦蛋白(wheat protein,WP)和硫酸锌为原料,对富锌小麦蛋白水解物制备工艺进行优化,并采用光谱分析初步探明螯合位点,考察富锌小麦蛋白水解物的基本理化性质。结果表明,富锌小麦蛋白水解物的最佳螯合工艺条件为锌与蛋白质量比1.7∶1、螯合温度65℃、螯合时间60 min。在该螯合工艺条件下,螯合率可达66.88%;光谱分析初步探明Zn^(2+)可能与肽链上的NH和CH_(2)等基团发生配对反应;理化性质研究表明:与小麦蛋白水解物(wheat protein hydrolysate,WPH)相比,富锌小麦蛋白水解物(WPHZn)的起泡性、泡沫稳定性及溶解性相对较低;WPH-Zn的乳化能力较好。

This paper studied the preparation method and the physicochemical properties of zinc-peptide chelate.Firstly,the preparation process of zinc-rich hydrolysates with wheat protein and zinc sulfate was optimized.Secondly,the chelating site was carried out spectral analysis to preliminarily identify.Finally,the physicochemical properties of zinc-rich wheat protein hydrolysates were investigated.The optimal chelating conditions were as follows:zinc-to-protein mass ratio of 1.7∶1,chelating temperature of 65℃,and chelating time of 60 min.Under these conditions,the zinc chelation rate reached 66.88%.Spectral analysis showed that Zn^(2+)might react with functional groups such as NH and CH_(2) on the peptide chain.The Zn-rich wheat protein hydrolysate(WPH-Zn)showed lower foaming capacity,foaming stability,and solubility,and better emulsifying ability than common wheat protein hydrolysate(WPH).