酶解十二烷基硫酸钠预处理面筋蛋白工艺优化

为提高小麦面筋蛋白的酶解效率,采用碱性蛋白酶酶解十二烷基硫酸钠(SDS)预处理的小麦面筋蛋白,以水解度(DH)、多肽得率为指标,研究酶解时间、SDS添加量、底物浓度、酶浓度、pH对酶解效率的影响.在单因素试验的基础上进行L9(34)正交试验,结果表明:SDS能显著提高酶解效率,酶解小麦面筋蛋白制备多肽的最优工艺条件为:酶解时间4h,SDS添加量4 mg/mL,底物浓度8 g/100 mL,酶浓度9 mg/mL,此时,DH、多肽得率分别为12.36％、57.24％.

Optimization of Enzymatic Hydrolysis Parameters of Sodium Dodecyl Sulfate Pretreated Wheat Gluten

To improve efficiency of enzymatic preparation of wheat gluten, alkaline protease was used to hydrolyze sodium dodecyl sulfate(SDS) pretreated wheat gluten. Effects of hydrolysis time, SDS dosage, substrate concentration, enzyme concentration and pH on the efficiency of enzymatic hydrolysis were investigated. Choosing the degree of hydrolysis (DH) and yield of peptides as index, through single factor test and L9(34) orthogonal experiment, the optimum condition of enzymatic hydrolysis was determined. The results suggested that the efficiency of enzymatic hydrolysis was significantly increased by addition of SDS. The optimum conditions of enzymatic hydrolysis were as follows: hydrolysis time 4 h, SDS dosage 4 mg/mL, substrate concentration 8 g/100mL and enzyme concentration 9 mg/mL. Under these conditions, DH and yield of peptides were 12.36% and 57.24% respectively.