摘要
研究了中性蛋白酶水解小麦面筋的影响因素对水解度及肽提取率的影响,从而确定最佳水解条件及水解度与肽提取率之间的规律.最佳水解条件为小麦面筋蛋白浓度5%,酶浓度70 mg/g,pH 7.0,温度50℃,时间3.5 h,水解度为8.25%,肽提取率为0.122 2%.在中性蛋白酶作用范围内,肽提取率与水解度成正比.
The factors which affect the hydrolysis degree of wheat gluten with neutrase and the peptides extraction rates were studied to obtain optimal hydrolysis conditions and the relationship between the hydrolysis degree and the peptides extraction rate. When vital wheat gluten was hydrolyzed under such conditions： substrate concentration [ S] 5% ,enzyme concentration [E/S] 15750 U/g, pH 7.0, 50 ℃ for 3 and a half hours,the hydrolysis degree could reach 8.25% and the peptides extraction rate reach 0. 122 2%. Within the range of the neutrase activity, the peptides extraction rates was proportional to the hydrolysis degree.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第1期11-14,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
国家"十五"科技攻关项目(2001BA501A04)
河南省高校青年骨干教师基金资助项目
关键词
中性蛋白酶
小麦面筋蛋白
水解度
肽提取率
neutrase
wheat gluten
hydrolysis degree
peptides extraction rate
