碱性蛋白酶酶解谷朊粉制备谷朊粉蛋白多肽的研究
详细信息Study on the production of gluten peptides from enzymaticing hydrolysis of wheat gluten with alkaline protease
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摘要: 以小麦淀粉生产的副产物谷朊粉为原料,通过单因素实验和正交实验研究酶解时间、底物浓度、酶浓度、溶液pH、酶解温度对谷朊粉水解度的影响,探索碱性蛋白酶酶解小麦谷朊粉的最佳工艺条件。分析发现五个因素对谷朊粉水解度的影响由强到弱的次序依次为:溶液pH>酶解温度>酶浓度>底物浓度>酶解时间;结果表明:酶解时间3h、底物浓度9%、酶浓度4%、底物pH=8.0、55℃时谷朊粉的水解度最高,此时谷朊粉的水解度为22.96%。在最佳水解条件下通过Tricine SDS-PAGE确定谷朊粉蛋白多肽的分子量分布范围在8.0450.12ku之间。Abstract: Wheat gluten as raw materials which was the byproducts of wheat starch, effected of enzymolysis time, substrate concentration, enzyme concentration, pH and temperature on the hydrolysis degree of wheat gluten through single factor experiment and orthogonal experiment, we explored the optimum process conditions of enzymaticing hydrolysis of wheat gluten. Studies found that the order of five factors effect on the degree of hydrolysis of wheat gluten from strong to weak was:pH, enzymolysis temperature, enzyme concentration, substrate concentration, enzymolysis time. The results showed that wheat gluten had the highest degree of hydrolysis when reaction time was 3h, 9% of the substrate concentration, enzyme concentration was 4%, pH8.0, enzymolysis temperature was 55℃, when the degree of hydrolysis of the wheat gluten was 22.96%. In the optimal hydrolysis conditions, we also measured the molecular weight of gluten polypeptides through Tricine SDS-PAGE, which was in the range of 8.04~50.12 ku.
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Keywords:
- wheat gluten /
- alkaline protease /
- orthogonal experiment /
- the degree of hydrolysis
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