摘要
谷朊粉作为植物蛋白的重要来源之一,是以小麦为原料经过加工提取后得到的活性面筋类物质。试验以水溶性蛋白和蛋白水解度为指标,通过对常见的六种蛋白酶水解试验,从而得到最佳的酶解工艺。具体如下:酶解时间为4 h;酶解温度为55℃;加酶量为3%;底物浓度为10%;酶解pH为8.5。
The wheat gluten meal is an active vegetable gluten which is the basic raw material for wheat and the water-soluble substances are washed away. Enzymolysis-modified wheat gluten protease screening and process optimization, through typical hydrolysis experiments, the best proteinases were identified as alkaline proteases by using the water-soluble proteins and the degree of proteolysis as indicators from the six common proteases. The single factor experiment and orthogonal experiment were used to optimize the process, and the best enzymolysis process was as follows: the enzymolysis time was 4 h;The enzymolysis temperature was 55 ℃;The amount of enzyme added was 3%;The substrate concentration was 10%;The enzymolysis pH was 8.5.
作者
吴雷
黄娟
WU Lei;HUANG Juan(Department of Cooking and Nutrition,Jiangsu College of Tourism,Yangzhou 225127)
出处
《食品工业》
CAS
北大核心
2019年第12期109-114,共6页
The Food Industry
关键词
谷朊粉
改性
酶解
gluten
modification
enzymatic hydrolysis
