现代食品科技2017，Vol.33Issue(8)：243-247,253,6.DOI:10.13982/j.mfst.1673-9078.2017.8.035
底物浓度对碱性蛋白酶水解面筋流变特性的影响
Effects of Solid Concentration on the Rheological Properties of Wheat Gluten Hydrolysate Obtained Using Alkaline Protease
摘要
Abstract
The apparent viscosity,shear stress,and rheological properties of wheat gluten hydrolysates obtained from the hydrolysis of wheat glutens of different concentrations by an alkaline protease,Alcalase,were investigated.The results showed that a higher concentration of wheat gluten in the hydrolysis system resulted in a smaller decrease in pH value.The first six hours of the reaction showed the most significant change in pH,and samples with a higher solid concentration achieved a steady-state change earlier.With increasing solid concentration and hydrolysis time,the water activity of the wheat hydrolysates showed a downward trend.In addition,a higher solid concentration led to a higher magnitude of reduction in water activity and a faster reduction rate.During the whole hydrolysis process,the viscosity and shear stress of the hydrolysates at different solid concentrations dropped constantly as the hydrolysis time was increased;a higher solid concentration led to a more apparent declining trend,and the viscosity and shear stress values of wheat gluten hydrolysates at different solid concentrations were always in the order of 40％＞32％＞24％＞16％＞8％.In addition,it was found that the Ostwald-de Waele model could be used to fit the rheological properties of wheat gluten hydrolysates obtained from the hydrolysis of wheat glutens of different concentrations by an alkaline protease.关键词
小麦面筋蛋白/固形物浓度/流变特性Key words
wheat gluten/solid concentration/rheological properties引用本文复制引用
张少敏,刘慧燕,沈会平,钱杨鹏,董可明..底物浓度对碱性蛋白酶水解面筋流变特性的影响[J].现代食品科技,2017,33(8):243-247,253,6.基金项目
广州市科技计划项目(201604020067) （201604020067）
广东环境保护工程职业学院院长基金项目(KY201401003) （KY201401003）
