食品工业科技2012，Vol.33Issue(5)：119-122,272,5.
谷朊粉的有限酶解对其分散性及胶黏性的影响
Effect of limited enzymatic hydrolysis on dispersity and viscosity of wheat gluten
摘要
Abstract
Wheat gluten was limited hydrolyzed by Alcalase to improve its physical and chemical properties.The effects of hydrolysis conditions such as gluten concentration,reaction temperature,enzyme-gluten ratio and reaction time on the dispersity stationarity and viscosity of wheat gluten hydrolysates were researched first with the single factor experiment.The protein molecular partical size of the hydrolysates was also determined.And then,the optimized condition of the proteolysis was carried out by orthogonal experiment as the following：gluten concentration was 0.30g/mL,temperature was 50℃,enzyme-substrate ratio was 0.50% and hydrolysis time was 20min.According to the condition,the dispersity stationarity of the hydrolysates achieved 96.3%,viscosity was 3.2mPa·s,protein molecular size was 604.6nm.The variation trend of dispersity stationarity,viscosity and the molecular size of the hydrolysates were not synchronization.关键词
谷朊粉/有限酶解/分散稳定性/胶黏性/蛋白质粒径Key words
wheat gluten/limited enzymolysis/dispersity stationarity/viscosity/protein partical size分类
轻工纺织引用本文复制引用
王章存,陆杰,李乐静,崔胜文..谷朊粉的有限酶解对其分散性及胶黏性的影响[J].食品工业科技,2012,33(5):119-122,272,5.基金项目
郑州轻工业学院博士基金项目 （）
