酶解小麦面筋蛋白/κ-卡拉胶复合物凝胶特性研究

以酶解小麦面筋蛋白为原料,研究了与κ-卡拉胶在加热条件下的成胶特性。以凝胶的硬度和熔点为响应值,设计了四因素三水平的响应面实验,研究了各因素对体系凝胶特性的影响。结果表明,当水解度和反应时间增加时,凝胶的硬度不断提高;当KCl浓度为0.09mol/L时,凝胶的硬度最大,KCl的添加能提高凝胶的熔点。     

酶解小麦面筋蛋白/κ-卡拉胶复合物凝胶特性研究

以酶解小麦面筋蛋白为原料,研究了与κ-卡拉胶在加热条件下的成胶特性。以凝胶的硬度和熔点为响应值,设计了四因素三水平的响应面实验,研究了各因素对体系凝胶特性的影响。结果表明,当水解度和反应时间增加时,凝胶的硬度不断提高;当KCl浓度为0.09mol/L时,凝胶的硬度最大,KCl的添加能提高凝胶的熔点。      

风味酶酶解小麦面筋蛋白动力学研究

研究Flavourzyme风味蛋白酶水解小麦面筋蛋白的酶解效率和反应动力学特性,调控和优化面筋蛋白的酶解工艺。研究结果表明,在该酶的最适作用条件(pH 6.0,55℃)下,10%底物,1%加酶量(酶与底物比),酶解12 h,可获得较高水解度(DH30%)和蛋白回收率(30%)。通过数学推导结合试验研究,建立了该水解反应的动力学模型。水解度(DH)和水解时间(t)的关系:DH=12.35ln[1+(2.923E0/S0-0.015)t],酶失活常数Kd约3 min-1。与试验结果相比,模型计算值与试验值吻合较好,说明该模型具有很好的实际应用价值。     

卡拉胶凝胶质构特性的研究

研究了卡拉胶凝胶的质构特性。结果表明,影响卡拉胶凝胶硬度的主次因素依次为:〔K+〕、离子强度、〔Ca2+〕、卡拉胶浓度、pH、〔Mg2+〕;影响其弹性的因素依次为:〔K+〕、离子强度、卡拉胶浓度、〔Ca2+〕、pH、〔Mg2+〕。形成较好凝胶的条件为:卡拉胶浓度10～20mg/mL、pH5、离子强度0.3、〔K+〕0.05mol/L、〔Ca2+〕0.025～0.05mol/L。在肌原纤维蛋白中添加卡拉胶能明显增加凝胶的硬度、弹性和保水性。      

控制酶解小麦面筋蛋白的研究

系统地研究了酶水解小麦面筋蛋白的最佳工艺条件,采用SDS—PAGE分析了酶解前后小麦面筋蛋白的变化,并对流变学特性进行了分析测定。结果表明,酶解最佳条件为:底物浓度10％,酶浓度0.05％,水解时间1h,pH7.0,温度35℃。     

控制酶解小麦面筋蛋白的研究

系统地研究了酶水解小麦面筋蛋白的最佳工艺条件,采用SDS—PAGE分析了酶解前后小麦面筋蛋白的变化,并对流变学特性进行了分析测定。结果表明,酶解最佳条件为:底物浓度10％,酶浓度0.05％,水解时间1h,pH7.0,温度35℃。      

酶水解小麦面筋蛋白及其结构分析

采用中性蛋白酶水解小麦面筋蛋白，重点阐述酶水解小麦面筋蛋白的水解条件及影响因素，对多肽和巯基含量进行测定，并分析了水解前后面筋蛋白结构的变化。     

小麦面筋蛋白-果胶复合物的制备及功能特性研究

为了提高小麦面筋蛋白的溶解度,通过单因素和正交实验在湿热条件下制备了一种小麦面筋蛋白-果胶复合物,并研究了其功能特性的变化。结果表明:果胶添加量为1%,pH 4.5,温度50℃,反应时间60 min,小麦面筋蛋白-果胶复合物的溶解度达到10.44 mg/mL;与对照样品和混合物相比,该条件下所制备的小麦面筋蛋白-果胶复合物持水性、泡沫稳定性、乳化性和乳化稳定性均显著提高,持油性和起泡性显著降低。     

小麦面筋蛋白结构及其改性研究

小麦面筋蛋白是生产小麦淀粉时副产品,具有价格低廉、产量大等特点。小麦面筋蛋白因分子量大、结构复杂、溶解性低而使其应用受限,因此在认识小麦面筋蛋白结构基础上,研究其结构及性能方面改性方法,对拓宽小麦面筋蛋白应用和缓解小麦过饱和问题都大有裨益。     

微波预处理对热诱导小麦面筋蛋白凝胶性质和微观结构的影响

研究微波预处理对热诱导小麦面筋蛋白凝胶性质和微观结构的影响。结果表明,当微波条件为700 W功率,处理时间90 s时,热诱导小麦面筋蛋白凝胶强度和持水性达到最大值158.6 g/cm~2和83.13%,比对照组分别提高83.4%和162%,此时凝胶中非冻结水的比例也显著提高。随着微波功率从70 W增加到700W,微波处理时间从10 s增加到90 s,热诱导小麦面筋蛋白凝胶的表面疏水性逐渐降低。微波预处理还显著增大了热诱导小麦面筋蛋白凝胶体系中的疏水相互作用,疏水相互作用的贡献从0.85 g/L增大到1.69 g/L。微波预处理的热诱导小麦面筋蛋白凝胶具有更为致密、均匀的微观三维网络结构。     

Functional properties of microwave-treated wheat gluten

In this study, the effects of microwave treatments on solubility, foaming and emulsifying properties of gluten were investigated. The solubility of microwave-heated gluten proteins gradually decreased as the treatment time increased, at all power levels applied. The highest solubility values were obtained for gluten samples microwave treated at 50% power level. The lowest emulsifying capacity values were obtained with the samples heated at 100% power level at all treatment times. The emulsifying stability values of microwave-heated gluten samples were found to be slightly higher than those of the control sample. However, there were no significant differences among the microwave power levels at all treatment times in terms of the emulsifying stability values. The foam volumes of the samples treated at 80 and 100% energy levels were slightly higher than those of the control gluten. The foam stability values of microwave-heated gluten samples gradually increased with treatment time at all power levels, which were more pronounced at 100% power level. Generally, microwave treatment did not cause major changes on the protein electrophoretic patterns of gluten samples at the power levels used.     

Foaming properties of enzymatically hydrolysed wheat gluten

A thermally treated wheat gluten (TTG) was structurally modified by enzymatic hydrolysis. Hydrolysis was carried out using a fungal protease. The solubility of hydrolysates having low, medium and high degrees of hydrolysis (DH) and the foaming properties of their extracts at each pH were determined. For comparison, a sample of TTG was used as a standard. The results showed that solubility increased as the DH increased, but foaming properties began to be impaired beyond a certain DH. Therefore, a minimum protein structure has to be retained, in order to keep good foaming properties. Mild hydrolysis (DH 14%) not only permitted the solubilisation of gluten proteins in a bigger pH range, but at pHs 9 and 6.5, good foaming properties were also obtained, which gave us the chance to expand wheat gluten utilisation.     

小麦面筋蛋白组成、结构和功能特性

小麦面筋蛋白(俗称谷朊粉)主要由麦醇溶蛋白和麦谷蛋白组成,其蛋白组成和结构是影响小麦面团特性和烘焙品质重要因素。该文对小麦面筋蛋白组成、结构进行综述,以更清楚了解其结构对功能性影响。     

酪蛋白-卡拉胶体系凝胶特性的研究

以酪蛋白－卡拉胶作为研究对象,研究了ｐＨ、ＮａＣｌ浓度以及Ｐｒ．／Ｃａｒｒ．对体系凝胶特性的影响。结果表明,凝胶强度受各条件变化的影响很大;持水性与凝胶强度、粘度成正比关系;在不添加ＮａＣｌ时,融点、凝固点与凝胶强度成正比关系,但添加ＮａＣｌ时,则与ＮａＣｌ浓度成正比关系;凝胶体具有热可逆性     

胰蛋白酶水解谷朊粉的酶解产物抗氧化性研究

研究了胰蛋白酶水解谷朊粉后酶解产物的抗氧化活性,在单因素实验基础上,运用响应面(RSM)对水解度、肽含量、还原力三个响应值进行分析,探讨酶解产物抗氧化活性最高的最佳水解条件。结果表明:各因素对提高水解度的重要性依次为pH>酶解时间>酶浓度>反应温度;最佳的实验条件为:谷朊粉浓度5%、酶浓度[E/S]29mg/g、pH10.5、反应温度45℃、反应时间2.7h,此时水解度21.4%,肽含量0.12mg/mL,还原力0.81,并通过实验验证了此结论。这说明小麦面筋蛋白经过胰蛋白酶水解后的酶解产物具有较好的抗氧化能力。      

Enzymatic preparation and functional properties of wheat gluten hydrolysates

The water-insolublity of wheat gluten is one of the major limitations for its more extensive use in food processing. Wheat gluten was enzymatically hydrolyzed by several commercially available proteases (Pancreatin Trypsin 6.0S, Porcine pepsin, Pancreatin and Alcalase 2.4L) with protein recovery varying from 42.5 ± 0.7% to 81.3 ± 0.1%. The hydrolytic efficiency of these proteases on wheat gluten was also compared. 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 AWGHs had excellent solubility (>60%) over a pH range of 2–12. The emulsifying and foaming properties of AWGH with relatively low DH (5.0%) were remarkably higher compared to the original gluten. However, extensive hydrolysis of gluten resulted in remarkable reduction in emulsifying and foaming properties.     

小麦粉面筋蛋白质流变学特性的研究

本试验采用快速黏度仪(RVA)通过面筋蛋白醇溶指数法,研究了不同类型小麦粉的面筋蛋白醇溶指数,探讨了不同小麦粉的粉质特性、拉伸特性及湿面筋、面筋指数及其与醇溶指数、最终黏度的影响.结果表明:不同类型的小麦粉的面筋蛋白RVA曲线存在明显差异,醇溶指数在α=0.05水平上与小麦粉吸水率、延伸性呈负相关,与峰值黏度呈正相关;在α=0.10水平上与小麦粉稳定时间呈负相关,最终黏度在α=0.05水平上与小麦粉面筋指数呈负相关,与峰值黏度呈正相关.因此,麦胶蛋白明显影响小麦粉的吸水率、稳定时间、延伸性及面团的面筋指数,而与拉伸阻力、湿面筋及弱化度无相关性,此与麦胶蛋白的富有延伸性、粘性,但弹性小的性质有关.     

谷朊粉与其制备蛋白膜性能的相关性研究

选取国内10种市售谷朊粉分别制备蛋白膜,分析谷朊粉的主要品质及蛋白膜的性能,通过相关性分析及逐步回归分析研究谷朊粉与蛋白膜品质之间的相关关系。相关分析表明:谷朊粉的巯基含量、溶解性、麦醇溶蛋白含量、吸水率、粗蛋白含量、水分含量、泡沫稳定性与膜的透光率、水溶性、阻氧性、水蒸气透过率及拉伸强度呈显著(P0.05)或极显著相关(P0.01)。逐步回归分析得出谷朊粉的粗蛋白含量、巯基含量、麦醇溶蛋白含量、溶解性、吸水率及起泡性对膜性能的影响较大。