摘要
采用单因素和正交实验研究碱性蛋白酶Alcalase酶解小麦蛋白获得高谷氨酰胺肽的优化工艺。使用氨基酸分析仪测定肽中有效谷氨酰胺含量。结果表明:碱性蛋白酶Alcalase水解小麦面筋蛋白的最适条件为pH 8.0,温度70℃,酶浓度4%,底物浓度7%,反应时间150 min。在此条件下,酶解产物中的有效谷氨酰胺含量为17.65%,占酶解样品中Glx(Gln与Glu之和,含量22.83%)的77.31%,三氯乙酸氮溶指数(TCA-NSI)为77.86%,蛋白含量76.03%,游离氨基酸含量2.06%,说明酶解产物的有效Gln含量高,且肽含量高。
Wheat gluten was hydrolyzed by alkaline protease to obtain high content of glutamine peptide and the technics was optimized by single - factor and orthogonal experiment. The effective content of Gln in peptide was determined by amino acid analyzer. The results indicated that the optimal parameters to hy- drolyze wheat gluten were as follow ： pH 8.0, temperature 70 ∩, enzyme concentration 4% , substrate concentration 7% , reaction time 150 nfin. Under such conditions, the effective content of Gln could reach 17.65% , account for 77.31% of the total Glx（ Glu ＋ Gin, content 22.83% ） ,TCA - NSI was 77.86% , the protein content was 76.03%, the free amino acid content was 2.06%. The product had high content of the effective Gln and the peptide.
出处
《粮油食品科技》
北大核心
2014年第1期54-57,共4页
Science and Technology of Cereals,Oils and Foods
