The effect of emulsification pretreatment on the acidic protease catalyzed hydrolysis of corn glu- ten reed(CGM)has been studied.Results show that under the hydrolysis conditions of acidic protease/sub- strate ratio o...The effect of emulsification pretreatment on the acidic protease catalyzed hydrolysis of corn glu- ten reed(CGM)has been studied.Results show that under the hydrolysis conditions of acidic protease/sub- strate ratio of 10%(g/g),CGM substrate concentration of 80 g/L and reaction temperature of 55℃,the di- rect hydrolysis of CGM by the acidic protease for 24 h gave a protein extraction rate of 62.79 % and a hydrol- ysate containing 45% oligo-peptides of molecular weight below 1000 u .By subjecting CGM under high- speed emulsification pretreatment at 7 000 r/min for 1 h,the hydrolysis of the resulted CGM fine particle un- der the same conditions gave a proptein extraction rate of 88.47% and a hydrolysate containing 78% oligo- peptides of molecular weight below 1000 u.The composition analysis of the hydrolysate on HPLC indicates that the emulsification pretreatment also increased the content of branch-chain amino acids in hydrolysate. That is to say,the emulsification pretreatment is useful for the preparation of high F ration oligo-peptides from CGM.展开更多
文摘以玉米黄粉为研究对象,对提纯后的玉米黄粉蛋白功能性质进行测定,同时研究了p H对蛋白质功能特性的影响及玉米黄粉蛋白对面条品质的影响。结果表明:提纯后的玉米黄粉蛋白除持水力有所下降以外,其他功能性质均有不同程度的提高。提纯后蛋白形成凝胶能力明显优于未经提纯的玉米黄粉。p H对蛋白质溶解性、持油力、乳化性影响明显,对持水力影响较小,p H 6时提纯后的玉米黄粉蛋白无法形成凝胶。力学测定指标及SEM电镜扫描结果显示,提纯后的玉米黄粉蛋白能使面条的食用品质有所提升。
文摘The effect of emulsification pretreatment on the acidic protease catalyzed hydrolysis of corn glu- ten reed(CGM)has been studied.Results show that under the hydrolysis conditions of acidic protease/sub- strate ratio of 10%(g/g),CGM substrate concentration of 80 g/L and reaction temperature of 55℃,the di- rect hydrolysis of CGM by the acidic protease for 24 h gave a protein extraction rate of 62.79 % and a hydrol- ysate containing 45% oligo-peptides of molecular weight below 1000 u .By subjecting CGM under high- speed emulsification pretreatment at 7 000 r/min for 1 h,the hydrolysis of the resulted CGM fine particle un- der the same conditions gave a proptein extraction rate of 88.47% and a hydrolysate containing 78% oligo- peptides of molecular weight below 1000 u.The composition analysis of the hydrolysate on HPLC indicates that the emulsification pretreatment also increased the content of branch-chain amino acids in hydrolysate. That is to say,the emulsification pretreatment is useful for the preparation of high F ration oligo-peptides from CGM.
