摘要
国内外对谷朊粉的酶法改性研究主要集中于单一蛋白酶水解谷朊粉,而多种蛋白酶水解谷朊粉的比较研究较少。为拓宽谷朊粉的应用范围,针对谷朊粉的乳化性能进行了研究。选择中性蛋白酶、碱性蛋白酶、风味蛋白酶、木瓜蛋白酶、复合蛋白酶分别对谷朊粉进行提高乳化性能的比较研究。在蛋白酶最适水解条件下,比较谷朊粉的水解度与水解时间、乳化性能的关系,筛选出风味酶为谷朊粉最佳水解蛋白酶。
The research on Limited Enzymatic hydrolyzing wheat gluten was mainly focused on the single protease home and abroad, but there were few researches on comparing kinds of protease. To extend its applications, wheat gluten was studied for improving its emulsiability Wheat gluten was hydrolyzed by Neutrase, Alcalase, Flavourzyme, Papain, Protamex, respectively. Flavourzyme was found as the best protease by comparing the relation between the degree of hydrolysis and emulsiability.
出处
《农产品加工（下）》
2006年第10期146-148,152,共4页
Farm Products Processing
基金
安徽省"十五"二期重点科技攻关项目(04013021)
关键词
谷朊粉
蛋白酶
乳化性
水解度
wheat gluten
protease
emulsiability
degree of hydrolysis
