摘要
本文对小麦面筋蛋白在连续酶解过程中水解度(DH)、有效谷氨酰胺含量以及黏度、氮溶解指数(NSI)、起泡性、乳化性等功能性质的变化规律进行了研究。结果表明,在酶底比相同的情况下,与中性蛋白酶、风味蛋白酶相比,碱性蛋白酶对小麦蛋白的酶解效率最高,同一反应时间的DH最大,反应至360 min时,DH达到16.96%。随着DH的增加:有效谷氨酰胺含量小幅度降低,在水解度小于15.13%的范围内,其提取率大于86.2%;黏度减小,在DH 10.93%时出现短暂的上升;NSI、起泡能力指数、泡沫稳定指数、乳化活力指数、乳化稳定指数在DH 2.21%~15.13%范围内皆为先提高后降低,峰值分别为61.8%、225%、56.67%、10.57 m^2/g、49.08,分别出现在DH 10.39%、8.81%、8.81%、9.64%、8.81%处,均在DH 8.8%~10.5%范围内。
Change rules of degree of hydrolysis （DH）, effective glutamine and functionalities such as viscosity, nitrogen solubility index （ NSl）, emulsification, foaming capacity in enzymatic hydrolysis of wheat gluten were investigated.The results showed that alcalase posed the highest enzymatic hydrolysis efficiency, which got the highest DH at any time in the process of enzymatic hydrolysis compared with neutral protease and flavorzyme in the case of the same enzyme substrate ratio,while DH reached 16.96% at the reaction time of 360 min.With the increase of DH,effective glutamine content decreased slightly,of which the retention remained at 86.2% or more with DH range of 0-15.13%.Viscosity kept decreasing in general while temporarily increased slightly at DH 10.93%. NSl,foaming ability,foam stabilizing index, emulsifying activity, emulsifying stability index all increased in the DH range of 2.21%-15.13% at first, reaching a maximum of 61.8% ,225% ,56.67%, 10.57 m^2/g,49.08 at DH10.39%, 8.81% ,8.81% ,9.64% ,8.81% respectively,which were in the DH range of 8.8%-10.5% and then dropped down.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第5期115-119,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31271977)
关键词
小麦面筋蛋白
酶解
功能性质
wheat gluten
enzymatic hydrolysis
functionalities
