非糊化条件对小麦蛋白肽酶法制备的影响

Effect of Non-Gelatinization Conditions on Enzymatic Preparation of Wheat Protein Peptides

摘要:

为了探讨联合制备小麦蛋白肽和小麦淀粉的新方法，以小麦面粉为原料，以小麦蛋白肽的纯度、得率、水解度、还原糖质量分数为评价指标，研究了淀粉非糊化状态下不同处理条件对两种蛋白酶制备小麦蛋白肽的作用效果。结果表明：与浸泡前加酶相比，浸泡后加酶生产的蛋白肽纯度高，还原糖质量分数低，但两者得率相差较小。最佳浸泡条件为：温度50 ℃，时间2.5 h。此条件下，中性蛋白酶水解得到的小麦蛋白肽纯度为27%，得率为75%，水解度为17.6%，还原糖质量分数为5.9%；碱性蛋白酶水解得到的小麦蛋白肽纯度为25%，得率为85%，水解度为23.7%，还原糖质量分数为9%。预处理过程中，宜采用浸泡后加酶。可根据需要选择不同蛋白酶生产，但碱性蛋白酶中淀粉酶含量较高会产生相对多的淀粉糖。

Abstract:

To explore a new method for the combined preparation of wheat protein peptide and wheat starch, the effects of different treatment conditions on the preparation of wheat peptides by two proteases under the non-gelatinization state of raw flour were studied using the purity and yield of peptides, degree of hydrolysis, and reducing sugar content as evaluation indexes. The results showed that the peptides were higher in protein purity and lower in reduced sugar content when the enzyme was added after soaking, while their yields had insignificant difference. The optimum soaking was carried out under 50 ℃ for 2.5 h. Under the optimal condition, the protein purity of wheat peptides, protein yield, hydrolysis degree and reducing sugar content obtained by the neutral protease were 27%, 75%, 17.6%, and 5.9%, respectively, while those obtained by the alkaline protease hydrolysis were 25%, 85%, 23.7%, and 9%, respectively. The enzyme was recommended to add after soaking during the pretreatment process. Moreover, different protease could be selected according to the demand, but the higher content of amylase in alkaline protease would produce relatively more starch sugar.