摘要
水酶法提取的麦胚水解蛋白由于含有大量可溶性糖致使纯度不高,采用3种疏水性大孔吸附树脂对其进行纯化,结果表明:当水解液pH为4时,DA201-C型大孔吸附树脂对麦胚蛋白的吸附量最高,体积分数为55%的乙醇可以解吸80%以上的吸附蛋白.经纯化后,麦胚水解蛋白产品中可溶性总糖含量由33.72%降至10.95%,蛋白质含量由43.82%增加到76.64%.和碱提酸沉法提取的麦胚蛋白以及商品大豆分离蛋白相比,水酶法提取的麦胚水解蛋白溶解性、乳化性和吸油性更好,但起泡性、起泡稳定性和乳化稳定性降低.
Protein hydrolysates extracted from wheat germ by aqueous enzymatic extraction had low purity due to the existence of a large amount of soluble sugars.In this paper,we purified the protein hydrolysates by using three kinds of hydrophobic macroporous adsorption resins.The results showed that the DA201-C macroporous adsorption resin had the highest wheat germ protein adsorption capability when the pH value of the hydrolysates was equal to 4,and 80%protein could be desorbed by 55%ethanol.After purification,the content of total soluble sugars in the wheat germ protein hydrolysates was reduced from 33.72%to 10.95%,and the protein content was increased from 43.82%to 76.64%.In comparison with wheat germ protein extracted by alkaline extraction and acid precipitation and commercial soy protein isolate,the wheat germ protein hydrolysates obtained by aqueous enzymatic extraction was superior in solubility,emulsifying property and oil absorption capability, but had lower foaming property,foaming stability,and emulsion stability.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第5期6-10,37,共6页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(31171652)
关键词
水酶法
麦胚水解蛋白
纯化
功能特性
aqueous enzymatic extraction
wheat germ protein hydrolysates
purification
functional properties
