小麦颗粒宏量组分分层定向酶解的研究

采用高温α-淀粉酶、葡萄糖淀粉酶、风味蛋白酶等在保持小麦颗粒完整的条件下,将其宏量组分淀粉和蛋白质逐层定向水解,分别收集各自的水解产物并分析其利用方向。试验结果显示高温α-淀粉酶可将麦粒淀粉完全水解为糊精及少量低分子糖类,进一步糖化得到的糖化液的葡萄糖当量(dextrose equivalent,DE)值为92.48%,残渣蛋白质回收率可达90.06%。剩余残渣使用风味蛋白酶继续水解后,可获得水解度(degree of hydrolysis,DH)为53.58%的蛋白质水解液,其中全氮利用率为80.29%,氨基酸态氮转化率为63.12%。最终酶解后剩余的残渣仍可呈颗粒状态,其中水不溶性膳食纤维含量为80.09%,灰分含量6.85%,脂肪含量6.24%。本研究为小麦的高值化全利用提供了一条新的技术途径。

Gradual Enzymatic Hydrolysis of Macro-components of Wheat Grains

The macro-components of wheat were directionally hydrolyzed by thermostable α-amylase, glucoamylase, flavourzyme while maintaining the integrity of the wheat grains, and the hydrolysates and residue were recovered and analyzed for their utilization potentials. The results showed that the starch was able to be completely hydrolyze to dextrin and a small amount of low molecular weight saccharides by thermostable α-amylase, and the protein recovery rate of the de-starched residue was 90.06%. The suspension was further treated with glucoamylase, the saccharified liquid with a dextrose equivalent (DE) of 92.44% was obtained. The de-starched residue was continously processed by flavourzyme, the degree of hydrolysis (DH) of protein in the residue reached 53.58%, the total nitrogen utilization rate was 80.29% and the amino acid nitrogen conversion rate was 63.12%. After the above treatments, the remaining residue was still in a granular state, in which were contained 80.09% of insoluble dietary fiber, 6.85% of ash contents, and 6.24% of fat soluble substances. This process routine would be a new technical approach to the complete utilization of wheat with more added values.