食品科学 ›› 2013, Vol. 34 ›› Issue (4): 47-50.

• 工艺技术 • 上一篇    下一篇

正交试验优化谷氨酰胺酶改性米谷蛋白工艺

李向红   

  1. 长沙理工大学化学与生物工程学院;宁波中普检测技术服务有限公司
  • 收稿日期:2011-12-08 修回日期:2013-01-14 出版日期:2013-02-25 发布日期:2013-01-29
  • 通讯作者: 李向红 E-mail:xianghongli@hotmail.com
  • 基金资助:
    863重点项目课题;国家自然科学基金项目

Studies on the Glutaminase Modification Process of Rice Glutelin

  • Received:2011-12-08 Revised:2013-01-14 Online:2013-02-25 Published:2013-01-29

摘要: 本课题研究了谷氨酰胺酶对米谷蛋白改性的工艺。以脱酰胺度、溶解度为考察指标进行了工艺条件的优化,研究了谷氨酰胺酶—米谷蛋白质量比、反应温度、反应pH值三个工艺参数对改性米谷蛋白溶解度及脱酰胺度的影响,确定了谷氨酰胺酶改性最佳工艺条件,用正交实验法对米谷蛋白酶法改性工艺条件进行了优化,得到最佳工艺条件为:谷氨酰胺酶与米谷蛋白的质量比为1:7,酶解脱酰胺改性的反应温度为37.0℃,时间为24 h,pH为7.0。优化后的米谷蛋白脱酰胺度为52.76%,溶解度为93.78%。

Abstract: Glutaminase modification process of rice glutelin was studied. The influences of the ratio of glutaminase to protein, reaction temperature and pH to deamidated process were studied, using deamidation degree (DD) and solubility as indexes. The process conditions were optimized by Orthogonal on the base of the results of single factor test. The results showed that the optimal conditions were as follows: the ratio of glutaminase to protein of 1:7, 37℃, pH7.0. At the optimal conditions, the DD reached to 52.76%, and solubility of modified rice glutelin was 93.78%.

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