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.
