CAJ | 학술논문

以乳化活力指数为指标,采用单因素和正交实验研究了酸性蛋白酶对小麦蛋白水解最适条件。结果表明：三个因素对小麦蛋白粉乳化性的影响由强到弱的顺序为：反应温度〉pH值〉酸性蛋白酶/小麦蛋白粉质量比,最佳酶解条件为：反应温度为45℃、pH值为3.0、酸性蛋白酶/小麦蛋白粉质量比为3%,并测得在最佳条件下酶解产物的乳化活力指数为17.69 m2/g,此时水解度为7.32%。本研究可为利用小麦蛋白粉开发天然乳化剂提供参考。
이유화활력지수위지표,채용단인소화정교실험연구료산성단백매대소맥단백수해최괄조건。결과표명：삼개인소대소맥단백분유화성적영향유강도약적순서위：반응온도〉pH치〉산성단백매/소맥단백분질량비,최가매해조건위：반응온도위45℃、pH치위3.0、산성단백매/소맥단백분질량비위3%,병측득재최가조건하매해산물적유화활력지수위17.69 m2/g,차시수해도위7.32%。본연구가위이용소맥단백분개발천연유화제제공삼고。
Taking emulsifying property index,using one-factor-at-a-time experiment combined with orthogonal design,the hydrolysis conditions of acid proteases to wheat gluten was optimized.Results showed that three factors affected the emulsifying properties were temperaturepHthe quality ratio of acid proteases to wheat gluten and the optimal conditions were 45 ℃,pH 3.0,and the ratio of proteases to substrate 3%.Under the optimal conditions,emulsifying property index reached to 17.69 m2/g and the degree of hydrolysis was 7.32%,which provided reference for development of natural emulsifier with wheat gluten.