摘要:
为了抑制小麦蛋白在酶解制备小麦多肽过程中大量色素物质的生成,通过添加柠檬酸、L-半胱氨酸、葡萄糖氧化酶等抑制剂研究褐变抑制的规律,并通过单因素实验和Box-Behnken实验对褐变抑制工艺进行优化。结果表明,对褐变抑制率影响大小顺序依次为柠檬酸、L-半胱氨酸、葡萄糖氧化酶,且三者对褐变抑制率都呈显著影响（p<0.05）。响应面实验获得的优化工艺条件为:葡萄糖氧化酶0.02%、L-半胱氨酸0.75%、柠檬酸0.16%,在此条件下褐变抑制率可达44.35%。在本实验范围内建立的二次线性回归模型拟合较好,在一定条件下抑制剂能有效抑制褐变在小麦蛋白酶解过程中的发生,减少色素物质的生成,且不影响小麦蛋白的降解率。
关键词:
-
小麦蛋白
/
-
酶解
/
-
抑制剂
/
-
褐变抑制
Abstract:
In order to inhibit pigment substance in the process of preparation of wheat gluten polypeptides,the law of inhibiting browning stain was studied by experiment of adding different browning inhibitors. It was found that browning inhibitors could effectively control the brown stain in hydrolysis of wheat protein and decrease the color value under the certain conditions. The results showed that the factors affecting the inhibiting browning rate of citric acid, L- cysteine, glucose oxidase were offered in turn, and the three browning inhibitors had significant influences on browning stain( p <0.05). The optimal process conditions were obtained by Box-Behnken design as follows:0.02% glucose oxidase,L-cysteine 0.75%,citric acid 0.16%,under the condition of theoretical browning inhibition rate was up to 44.35%. The model of the two linear regressions was good based on the range of the experiment,the inhibitors could inhibit browning in wheat protein enzymolysis process under the certain of conditions,reduce the formation of pigment materials,and did not influence the degradation rate of wheat protein.
下载:
