复合酶法制备小麦面筋蛋白咸味酶解液的工艺优化

为优化小麦面筋蛋白咸味酶解液的制备工艺,并考察其咸度及分子量大小.基于单因素实验,采用Box-Behnken响应面法,以酶添加量、酶解pH、底物浓度以及酶解温度为考察因素,水解度为指标,优化小麦面筋蛋白咸味酶解液的制备工艺,并采用电子舌测定其咸度;高效液相色谱测定其分子量分布.结果表明:制备小麦面筋蛋白咸味酶解液的最优...

Optimization of the Technology for Preparing Salty Wheat Gluten Protein Hydrolysate by Compound Enzyme Method

The aim of this study was to optimize the preparation process of salty enzymatic hydrolysate of wheat gluten protein and to investigate its saltiness and molecular weight. Based on single factor experiment, Box-Behnken response surface methodology was used to optimize the preparation process of salty enzymatic hydrolysate of wheat gluten protein, with taking enzyme addition, enzymatic hydrolysis pH, substrate concentration and enzymatic hydrolysis temperature as the factors, and hydrolysis degree as the index, and its saltiness was determined by electronic tongue measures; its molecular weight distributions were determined by high performance liquid chromatography. The results showed that the optimal process for preparing wheat gluten protein salty enzymatic hydrolysate was substrate concentration 4.9%, enzymatic hydrolysis temperature 55.7 ℃, pH7.4, and compound enzyme addition amount 3799 U/g(protein). Under these conditions, the degree of hydrolysis of the salty wheat gluten protein hydrolysate was (33.12%±0.45%), and the difference between the measured value and the the oretical value was small, indicating that this model can be used to optimize the preparation process of the salty wheat gluten protein hydrolysate. The salty taste of the salty wheat gluten protein hydrolysate(2%) prepared by this method was (7.63±0.02), and the molecular weight distribution was mainly concentrated below 1000 Da. This study lays the foundation for further research to obtain salty wheat gluten protein peptides.