文档介绍：11 1
现代食品科技 Modern Food Science and Technology 2011, ,
柠檬酸处理对小麦面筋蛋白酶解特性的影响
朱永胜,王金水,渠琛玲,苏彩娟
(河南工业大学粮油食品学院,河南郑州 450052)
摘要:以复合蛋白酶为水解酶,试验研究了小麦面筋蛋白酶解前柠檬酸预处理对其酶解特性的影响。通过单因素试验和正交试
验确定柠檬酸预处理的最佳工艺条件为:柠檬酸浓度为 % (m/V),温度为 50 °C,处理时间为 30 min。同时研究了柠檬酸处理后小
麦面筋蛋白在酶解过程中的水解度和蛋白提取率的变化规律。
关键词:柠檬酸处理;小麦面筋蛋白;酶解特性;水解度
文章篇号:1673-9078(2011)3-292-295
Influence of the Citric Acid Processing on Enzymatic Hydrolysis
Characteristics of Wheat Gluten
ZHU Yong-sheng, WANG Jin-shui, QU Chen-ling, SU Cai-juan
(College of Food Science and Technology, Henan University of Technology, Zhengzhou450052, China)
Abstract: plex protease as hydrolase, the influence of the citric acid processing of wheat gluten on its enzymatic hydrolysis
characteristics was studied. Single-factor experiment and orthogonal experiment were used to optimize the STP phosphate processing conditions.
Optimum processing conditions were identified as: citric acid concentration % (w/v), temperature 25 °C, and processing time 30 min. In
addition, the changes of hydrolysis degree and protein extraction rate of treated wheat gluten proteins by citric acid processing were analyzed in
the course of the hydrolysis.
Key words: citric acid processing; wheat gluten; enzymatic hydrolysis characteristics; hydrolyzing degree
蛋白质在酶催化作用下仅使肽键断裂而氨基酸的作用,增大了分子间静电排斥,可以改善小麦面筋蛋
结构构型保持不变,不产生有毒有害物质