摘要
分别采用胃蛋白酶、酸性蛋白酶、木瓜蛋白酶、胰蛋白酶水解小麦蛋白,实验结果表明,胃蛋白酶作用效果最好。以水解度(DH)和得率为指标,对底物浓度、胃蛋白酶浓度、反应温度、反应时间和反应体系pH值等影响因素进行了单因素试验,在此基础上通过正交试验最终确定了酶解小麦蛋白的最佳条件为:底物浓度10%、E/S7%、温度35℃、时间3h、pH2.0,在此条件下蛋白质水解度为4.62%、产物得率为50.64%。利用SDS-聚丙烯酰胺凝胶电泳分析小麦蛋白的水解产物,实验结果表明,所有水解产物的分子量均小于7.0kD,其中大多数处于4.1～1.4kD,说明小麦蛋白已被水解成多肽。
Wheat protein was hydrolyzed respectively with pepsin, acid proteinase, papain, trypsin. The results showed that the effect of pepsin is the best. The effects of the substrate concentration （S）, enzyme concentration （E）, reaction temperature （T）, reaction time （t） and pH value on the degree of hydrolysis （DI-I） and polypeptides yields were studied by single factor tests. The optimal conditions are determined by orthogonal tests as follows： substrate concentrationl0%, enzyme-substrate ration （E/S） 7%, temperature （T） 35 ℃, time 3 h and pH 2.0. Under the above conditions, the DH and polypeptides yield are 4.62% and 50.64% respectively. The molecular weights ofhydrolysates from wheat protein were determined by SDS-polyaerylamide gel electrophoresis （SDS-P.AGE）. All the molecular weights are below 7.0 kD and the most products are of molecular weight between 4.1 kD and 1.4 kD, which indicates that the hydrolysates from wheat protein are polypeptides.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期388-392,共5页
Food Science
基金
河南省重点科技攻关项目(0623012300)
中国药科大学人才基金项目(211082)
关键词
小麦蛋白
酶解
活性多肽
SDS-聚丙烯酰胺凝胶电泳
wheat protein
enzymatichydrolysis
activepolypeptide
SDS-polyacrylamidegeleleetrophoresis（SDS-PAGE）
