摘要
应用菠萝蛋白酶的可控酶解制备脱敏小麦制品。采用单因素试验和正交试验优化菠萝蛋白酶水解小麦蛋白制备脱敏小麦的最佳工艺为:[E]/[S]0.4%,底物浓度30%(W/V),p H值为6.5,温度为55℃,时间为90 min。该工艺下制备的小麦醇溶蛋白含量10μg/g,醇溶蛋白降低率达99.8%。凝胶电泳定性判定酶解产物的分子质量分布,图谱显示部分试验酶解产物的蛋白条带在大于6.9 ku以上部分几乎不存在,表明小麦醇溶蛋白被有效降解,从表观确定菠萝蛋白酶的脱敏效果,肯定了菠萝蛋白酶可控酶解制备脱敏小麦的有效性。
The objective of this study is to confirm the effectiveness of bromelain treatment in wheat allergen reduction. The hydrolysis conditions of wheat protein by bromelain were optimized using single- factor experiment and orthogonal experiment. The results showed that the optimum conditions were as follows： [E]/[S]0. 4 %,[S]30%,p H 6. 5,treating at 55 ℃ for 90 min. In optimum conditions,the gliadin concentration was 10 μg/g and reduction of gliadin reached 99. 8%. SDS – PAGE of proteins presented a visual illustration of gliadin profile in soluble fractions of wheat flour treated with bromelain. The profiles of treated and untreated wheat products figured out complete degradation of gliadin,some samples obtained from bromelain treatment did not contain any protein with MW larger than6. 9 ku. It illustrated the desensitization effect of wheat visually and further confirmed the high effectiveness of bromelain treatment in reducing allergenicity of wheat flour.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第5期56-60,共5页
Journal of the Chinese Cereals and Oils Association
基金
江苏省苏北科技计划(BC2012466)
