小麦面筋蛋白酶解物的制备及其功能性质研究

中国农业科学 ›› 2006, Vol. 39 ›› Issue (03): 593-598 .

小麦面筋蛋白酶解物的制备及其功能性质研究

孔祥珍,周惠明,钱海峰

无锡江南大学食品学院

收稿日期:2005-07-24 修回日期:1900-01-01 出版日期:2006-03-10 发布日期:2006-03-10
通讯作者: 孔祥珍 Jannia

Enzymatic Preparation and Functional Properties of Wheat Gluten Hydrolysates

无锡江南大学食品学院

Received:2005-07-24 Revised:1900-01-01 Online:2006-03-10 Published:2006-03-10

摘要/Abstract

摘要： 【目的】面筋蛋白的水不溶性极大地限制了其在食品中的广泛应用。为此，对小麦面筋蛋白进行酶法水解来提高其溶解性及其它功能性质，从而拓宽面筋蛋白的应用范围。【方法】分别采用胰蛋白酶、胃酶、胰酶和碱性蛋白酶对小麦面筋蛋白进行酶解，并对其蛋白质回收率和水解进程以及酶解物的功能性质进行比较研究。【结果】4种蛋白酶水解面筋蛋白，其蛋白质回收率变化范围为42.50%～81.33%，Alcalase能够有效水解面筋蛋白，其蛋白质回收率最高为81.33％。与面筋蛋白相比，在pH 2～12范围内，不同水解度的AWGHs，其溶解性均大大提高（＞60％）；较低DH（5％）的乳化和起泡性能相对较好。【结论】Alcalase能够有效水解面筋蛋白，DH 5％的AWGH具有良好的乳化和起泡特性，然而随着水解的进一步进行，面筋蛋白的过度水解使得乳化和起泡性能均有明显下降趋势。

关键词: 小麦面筋蛋白, 酶法水解, 碱性蛋白酶, 功能性质

Abstract: 【Objective】The water-insolublity of gluten is one of the major limitations for its more extensive use in food processing. To extend its applications, wheat gluten was enzymatically hydrolyzed to improve its solubility and other functionalities.【Method】Wheat gluten was enzymatically hydrolyzed by several commercially available proteases (pancreatin trypsin 6.0S, porcine pepsin, pancreatin and Alcalase 2.4L). The protein recovery and hydrolytic efficiency of hydrolysis with those proteases were compared and the functionalities of the hydrolysates were determined.【Result】The protein recovery varied from 42.50% to 81.33%. Alcalase served best for the preparation of wheat gluten hydrolysates (WGHs). Thus, Alcalase-assisted hydrolysates of wheat gluten (AWGHs) with different degrees of hydrolysis (DH 5.0%, 10.0% and 15.0%) were further assessed for their functionalities. All the products had excellent solubility (>60%) over a pH range of 2-12. And the emulsifying and foaming properties of AWGH with relatively low DH (5.0%) were remarkably higher compared to the original gluten.【Conclusion】Alcalase served best for the hydrolysis of wheat gluten. AWGH of DH 5% having better foaming and emulsifying properties. Extensive hydrolysis of gluten resulted in remarkable reduction in emulsifying, foaming capacity and stability.

Key words: Wheat gluten, Enzymatic hydrolysis, Alcalase, Functional property